My Spooky Cake

9
DANIELA CIRILLO

By
@HIJITA

My spooky cake! In honor of my friend I made this cake for her birthday. It was so perfect, moist, yummy, and easy to do!

Blue Ribbon Recipe

Need an easy Halloween dessert recipe? Try this simple Bundt cake. It's moist, delicious and just screams Halloween. Using two cake mixes to make a swirl look adds to the spookiness of the Bundt cake. A decadent ganache tops the cake and takes this dessert to the next level. Serve at a Halloween party (or after a night of trick or treating) and you'll have some very happy ghouls. The Test Kitchen


Rating:

★★★★★ 2 votes

Comments:
Serves:
16 - 20
Prep:
1 Hr
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1 box
    dark chocolate fudge cake mix
  • 3 large
    eggs
  • 1/3
    cup oil
  • 1
    cup water
  • 1 box
    white cake mix
  • 3 large
    egg whites
  • 1/4
    cup oil
  • 1
    cup water
  • GANACHE:

  • 9 oz
    dark chocolate chips, about 1 1/2 cups
  • 1
    cup heavy whipping cream
  • ORANGE GANACHE, DRIZZLE OVER THE CAKE:

  • 1/2
    cup orange chocolate
  • 1/4
    cup heavy cream

How to Make My Spooky Cake

Step-by-Step

  1. Blend chocolate cake mix according to package instructions, with eggs, oil and water; set batter aside. In a separate bowl, prepare white cake mix according to package instructions, with egg whites, oil and water.
  2. Using an ice cream scooper, pour two scoops of the white cake batter into a Bundt cake pan. Next pour 2 scoops of chocolate batter on top of White. Continue to alternate between white and chocolate batters until Bundt pan is filled.
  3. Bake according to package directions. Cool as instructed and remove from pan to cooling rack.
  4. Chocolate Ganache: Place the chocolate chips into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot.

    When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Stir in a little rum, if desired. Allow the ganache to cool slightly before pouring over cake.
  5. Start at the center of the cake and work outward.
  6. For a fluffy frosting or chocolate filling, allow mixture to cool until thick, then whip with a whisk until light and fluffy.

Printable Recipe Card

About My Spooky Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Collection: Halloween Treats




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