This is gonna be a busy week for cakes, starting with this Halloween cake then hubbies birthday cake, then a carrot cake, brownies and empire biscuits for a 30th birthday we are going to on Saturday. Phew, I could be all caked out by the end of this week. However next week I’ll need to get started on making my Christmas cake! It requires to be fed a lot in the run up to Christmas hence getting started early!
For the Halloween cake I used Nigella Lawson’s Ghoul Graveyard cake recipe, a suitably scary name! This recipe gives a lovely moist chocolate cake. This was the only nod to Halloween this year and due to living in the country we were not expecting any guisers (otherwise known as Trick or Treaters!)
Some interesting or not so interesting facts about Halloween……..Guising is what the Scottish call Trick or Treating. Traditionally a Turnip ( or neep) was carved and inside scooped out with a candle placed inside. These days though pumpkins seem to be more popular, could be because they are way easier to carve than Turnips!
Ingredients for the cake
250mls Milk, 1 teaspoon white wine vinegar, 225 grams plain flour, 50 grams Cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon of bicarbonate soda, 200 grams caster sugar, 110 grams softened butter, 2 large eggs, 1 teaspoon vanilla extract.
Ingredients for icing
300 grams of sifted icing sugar, 60 grams of butter, 2 tablespoons of cocoa powder, 2 tablespoons of golden syrup, 60mls milk, 1 teaspoon of vanilla extract,1 teaspoon of black food colouring gel, sugar sprinkles, Halloween sweets or any decoration you feel.
Preheat Oven to 170° C and prepare a springform tin ( 23cm).
Whisk the milk and white wine vinegar together and leave to one side.
Then add all the remaining ingredients for the cake into a mixer. It will come together like a dough, then add the milk/ vinegar mix and it will combine to form a batter. It was slightly lumpy so I placed the mixer in high and gave the mix a blast which seemed to sort out the lumps. Place into the prepared tin and placed in oven. Recipe stated for 40 mins, however my cake took near on 55 mins. I used a skewer to test and when it came away clean it was ready. Leave to cool, then remove from cake tin.
Melt the butter in a saucepan, then when starts to bubble add the cocoa powder and whisk. Add syrup, milk, vanilla extract and black food colouring gel and whisk together. Let it bubble for a few mins then take off heat and add the icing sugar. Then put back on the heat and whisk to help dissolve sugar the take back of the heat. Leave to thicken for a bit, but not too long as you want it to be able to pour it over the cake and for it to run over the sides. Once you’ve done this, add whatever decorations you want. I used Halloween Haribo ,as I struggled to get suitable scary sweets, and I also used sugar sprinkles. Although my icing was not as black as what the recipe suggested it should be!