Chocolate Cake with Chocolate Ganache & Halloween Candy
This cake is the perfect dessert to display with your Halloween candy haul or to serve at a Halloween themed party for a sugar-high.
Servings 9
Calories 949kcal
Ingredients
For the chocolate cake:
- ½ cup (1 stick) unsalted butter, at room temperature, plus additional for pan
- ¼ cup vegetable shortening
- 2 cups granulated sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, plus additional for pan
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup reduced fat buttermilk
For the frosting:
- 1 cup (16 tablespoons/ 2 sticks) unsalted butter, at room temperature
- 3½ cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ cup heavy whipping cream
For the chocolate ganache:
- 9 ounces bittersweet chocolate, chopped
- 1 cup heavy whipping cream
For topping:
- Candy corn, as needed
- Snack size Kit-kat® bars, as needed
- Reese’s® peanut butter cups, as needed
- Snickers minis, halved, as needed
- M&M’s® minis, as needed
Instructions
For the chocolate cake:
- Preheat oven to 350ºF (180ºC). Butter and flour 2 (9-inch) cake pans.
- In a mixer fitted with a whisk attachment, cream the butter and shortening together. Add the sugar and continue to beat until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition. Next, add the vanilla.
- In a medium mixing bowl whisk together the flour, baking powder, baking soda, and salt, mixing to combine.
- With the mixer on low speed, slowly alternate adding the flour mixture and the buttermilk, starting with the flour, until all has been incorporated.
- Divide the mixture between the two baking pans. Bake until the top of the cake is firm to the touch and a toothpick inserted into the center comes out clean, about 30 minutes.
- Transfer the cakes to a wire rack and let cool in the pan for 10 minutes before turning the cakes out onto a wire rack. Let cool to the touch.
For the frosting:
- Add the butter and powdered sugar to the bowl of a stand mixer. Beat the butter and powdered sugar together until the butter is light and fluffy, about 2 minutes.
- Add the cocoa powder and vanilla and continue to beat, scrapping down the sides of the bowl occasionally, until the mixture is completely combined.
- Add the heavy cream and continue to beat until light and fluffy. Taste the frosting and add additional powdered sugar as needed.
For the chocolate ganache:
- Add the chocolate to a medium heat-proof mixing bowl. Add the cream to a small saucepan over medium heat. Bring the cream to a simmer then remove from heat.
- Pour the cream over the chocolate and whisk until the mixture is smooth. Allow the chocolate ganache to cool slightly, about 10 minutes, before using.
For assembly:
- Place one of the cake layers on a platter. Using a rubber spatula, spread 1/3 of the chocolate frosting over the cake, spreading to the edges. Top with the remaining cake layer. Spread the remaining frosting evenly over the top of the cake and the sides.
- Pour the chocolate ganache onto the middle of the cake spreading it to the sides so that it just drips over the cake.
- Chill the cake for about an hour then decorate the top of the cake with the candy until it has been covered.
Nutrition
Calories: 949kcal | Carbohydrates: 143g | Protein: 11g | Fat: 63g | Saturated Fat: 40g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 128mg | Sodium: 517mg | Potassium: 533mg | Fiber: 9g | Sugar: 57g | Vitamin A: 1546IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 4mg