Chocolate cake recipe for Halloween

For those with a sweet tooth, in this article we share a delicious and easy recipe for white chocolate cake with a sponge base, ideal for Halloween.

This white chocolate cake, or rather double chocolate, that will surprise you with the contrast of its different textures. We assure you that this is not another of the typical children’s desserts: it is the ultimate cake, at least if you love chocolate in all its forms. It may not seem very large to you, but it is a white chocolate sponge cake that is very filling. Keep reading and discover with us how to make a quick and easy chocolate cake for Halloween.

Ingredients to make Chocolate Halloween Cake:

4 tablespoons of dark chocolate for desserts

8 ounces of white chocolate
350 milliliters of liquid cream or milk cream
300 grams of Sugar (1½ cups)

2 sheets of Gelatin
1 unit of chocolate cake
dark chocolate syrup

jellies

How to make Chocolate Cake for Halloween:

First of all, we proceed to present the secret ingredients that we are going to use to cook this simple chocolate cake for Halloween.
Keep in mind that the chocolate cake must be prepared in advance and frozen.

We start our white chocolate cake recipe by grinding thechocolate cake that we will have previously defrosted.
Once ground, we soak most of the cake with a little cream or milk cream and stir.
Since we will use this mixture as the base of the cake, the result should be a paste that can be compacted.

In this way, we add a small amount of cream, mix and, if we consider it necessary, add a little more.
Then, we place the preparation at the base of the chosen mold, flatten it well and put it in the fridge for 20 minutes.
Tip: Reserve the rest of the ground cake for the white chocolate layer.

Now that we have the base of the chocolate cake for Halloween ready, we move on to making the filling.
To do this, we will make two different layers, one of dark chocolate and the other of white chocolate.
In this way, it will be necessary to divide the amount of cream or milk cream in two, and that of sugar. Once this is done, we start with the dark chocolate layer!

To do this, the first thing will be to hydrate the gelatin in water.
While the gelatin is hydrating (if you have powdered gelatin it would be about 3 tablespoons) we heat a saucepan with the liquid cream.
Remember that we must use about 175 grams of milk cream for each layer.

When we see that it acquires consistency, we add the chocolate and stir. The fire always to the minimum.
Trick: Of the cream that we will use for each layer, we reserve a little in a bowl to undo the gelatin in it.
Once the chocolate is completely integrated with the milk cream, remove it from the heat and add the sugar(150 grams).

Also now we add the cream that we had reserved with the gelatin already dissolved.
We stir everything so that each of the ingredients of the dark chocolate layer for this special homemade Halloween cake are integrated.
Tip: To facilitate the dissolution of the gelatin, heat the cream in the microwave for about 20 seconds.

Let the chocolate rest for about five minutes before pouring it into the mold. I like to give it a couple of blows so that all the air comes out. We took it to the freezer for 1 hour.
For the white chocolate layer, we repeat part of the steps. The first will be to hydrate the gelatin sheet. The water has to be at room temperature.
Pour the part of the cream that corresponds to this layer of our homemade chocolate cake for Halloween in the saucepan (175 grams), reserving a small amount separately.

Heat it slightly over medium heat and then add the white chocolate and melt it.
Dissolve the already hydrated gelatin sheet in the reserved cream and add it to the saucepan to continue preparing the white chocolate cake with a sponge base.
Add the remaining 150 grams of sugarand immediately separate from the heat.

Without stopping stirring, we wait for the white chocolate to thicken. White chocolate has a different behavior than black, so you will see that it takes longer to thicken.
Making a chocolate cake requires patience, but the result is worth it.
After the dark chocolate has rested in the mold for this Halloween cake, and once the white chocolate has thickened, place the well-ground biscuit that we reserve on top of it. In this way, we use the cake as a soil for this chocolaty paradise, or terrifying Halloween cake.

Then, we proceed to pour the layer of white chocolate mixed with the cakeinto the mold.
Let the two chocolate cake fully set for at least 4 hours in the fridgeand remove from the mold.
To make the decoration of the chocolate cake for Halloween, we make a spiral of chocolate syrup on the white chocolate and, with the help of a toothpick, from the center, we make the radii of what will be the spider’s web. We finish off with some candy and our special cake for Halloween is ready.