October 04, 2021 1 min read
Who doesn't love chocolate cake?! This is my really big cauldron shaped cake, perfect for celebrating Halloween. You could have any toppers you like bubbling out of the top of your witch's brew. What will you choose?
The full printable recipe is available at the bottom of this blog post. The recipe is one LARGE finished cake with chocolate buttercream and optional vanilla buttercream for the witches brew effect on the top layer of the cake.
I baked my chocolate cake in 2 x 12" square cake tins. This is one big cake and there aren't many offcuts left after cutting out the cauldron shape. You can grab my cauldron shaped print at home template to cut out the shape.
After piping the first layer of cake and placing the second layer on top, pipe chocolate buttercream on the lower section of the cauldron and leave the top section for a different colour buttercream, if you wish.
I piped some vanilla buttercream on the top of my cauldron to represent the witch's brew coming out of the top.
Carefully arrange your choice of toppers onto the cake. I used edible images on fondant, fondant shapes (ghosts, bats, spiders and skulls), skeleton and eye ball chocolates and sprinkles.
Here are some close up snaps of the cake.
This is my go to chocolate cake recipe. I've made this cake many times over the years. It is so simple to make (throw all ingredients in and mix!) and is easy to cut into shapes and is moist and yummy.
This recipe makes enough cake batter for 2 large (12" square) cake tins and it rises quite a lot, making one VERY large cake when assembled.
I used buttercream for this recipe but you could also use chocolate cheesecake filling.Author:
500 grams all purpose flour
600 grams sugar
120 grams unsweetened cocoa
3 teaspoons baking soda
700 grams milk
200 grams melted butter
250 grams butter, at room temperature
450 grams icing (confectioner's) sugar
50 grams cocoa
2 teaspoons vanilla extract
2 tablespoons milk, optional
I used coloured fondant to make mini skulls, bats, spiders and ghosts as well as fondant backing disks for the edible images. I also used chocolate skeletons and eye balls and sprinkles.
125 grams butter
250 grams icing sugar
1/2 teaspoon vanilla extract
1 tablespoon milk
Food colour (optional)
Preheat oven to 180°C. Grease 2 x 12" square cake pans and line the bottoms with baking (parchment) paper.
Place all the cake ingredients into a food processor or bowl of electric mixer and mix until well combined. Pour into the 2 prepared cake pans.
Bake for 40 minutes or until the cakes have risen and spring back with gently touched.
Allow the cakes to cool completely before refrigerating in the cake tins. Ensure the cakes are very cold before attempting to cut them into shape.
Carefully remove your cakes from the pans. Using your cookie cake template (I used my Cauldron Stencil), place the template on top of the cake and carefully cut around the shape using a sharp, serrated knife. Place the cut shapes back into the fridge while you make the cheesecake filling.
Place butter into the bowl of an electric mixer. With mixer on medium speed beat the butter until creamy.
Add the icing sugar, cocoa powder and vanilla extract. Beat on low speed until it just comes together and then increase to high speed and beat until well combined, smooth and glossy, scraping down the sides of the bowl as necessary.
If the buttercream is too soft to pipe you can pop it into the fridge to firm up a little or add more icing sugar to the mixture. If the buttercream is too firm you can add a little milk (1 teaspoon at a time) until you reach the desired texture.
Place butter into the bowl of an electric mixer and beat until soft and creamy.
Leave it beating at medium speed as you gradually add in the icing sugar, stopping to scrape down the sides of the bowl as needed. This can take 7 – 8 minutes.
Once the sugar has been incorporated into the butter add the vanilla. Beat in the milk 1 tablespoon at a time until the icing is thick, smooth and glossy. Mix in desired food colour.
Place the buttercream mixture into a piping bag fitted with your choice of nozzle. I used a 13mm fine star nozzle.
Pipe the buttercream onto the bottom cake layer and refrigerate it for 10 minutes to firm up the buttercream. Replace the nozzle if you want to use a different one for the top layer.
Place the top cake layer onto the cake and pipe the buttercream on. Refrigerate again for 15 - 20 minutes to firm up the buttercream.
OPTIONAL: You may like to colour some vanilla buttercream to add to the top of the cauldron. Pipe this buttercream where desired.
Add your choice of cake toppers onto the top of the cake and you are done. You can refrigerate until it is time to serve.
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