Halloween Chocolate Cake

Name: Halloween Chocolate Cake Recipe | Hersheyland
Prep time: 90 min
Total time: 300 min
Yield: 1 cake
Ingredients: 1 HERSHEY'S Milk Chocolate Bar (6 oz), broken into pieces; 1/2 cup butter or margarine (1 stick), softened; 1 cup water boiling; 2 cups all-purpose flour; 1-1/2 cups sugar; 1/2 cup HERSHEY'S Cocoa; 1 tsp vanilla extract; 2 tsps baking soda; 1 tsp salt; 2 eggs; 1/2 cup dairy sour cream; 1 cup HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips; 1 Tbsp shortening (do NOT use butter, margarine, spread or oil); 1/3 cup butter or margarine; 2 cups powdered sugar; 2 tsps freshly grated orange peel; 1-1/2 tsps vanilla extract; 2 to 4 Tbsps hot water; few drops yellow and red food color; 3 Tbsps water; 1 Tbsp meringue powder; 1-1/2 cups sugar; 1/8 tsp vanilla extract

Details

Timing
Timing
Total:
Bake:: 50 Min.
Prep:: 1 Hr. 30 Min.
Skill Level:: Expert
Yields:: 1 cake

This cake might look like a pumpkin, but this Halloween chocolate cake recipe makes a cake as chocolaty as they get, complete with orange frosting. The secret is using a fluted tube pan to get the shape right for the top of a pumpkin. This recipe uses HERSHEY'S Milk Chocolate Bar, HERSHEY'S Cocoa and HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips for that undeniably decadent triple chocolate flavor. Adding a chocolate covered ice cream cone to your Halloween Chocolate Cake and some extra green icing makes the final result look like a perfect pumpkin!

Get in the Halloween spirit and explore more Halloween dessert recipes and terrifyingly tasty treats.

Ingredients & Directions

Prep Time: 1 hour 30 minutes
Bake Time: 50 minutes
Cool Time: 2 hours 10 minutes
Chill Time: 30 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

1

HERSHEY'S Milk Chocolate Bar (6 oz), broken into pieces
1/2 cup

butter or margarine (1 stick), softened
1 cup

water boiling
2 cups

all-purpose flour
1-1/2 cups

sugar
1/2 cup

HERSHEY'S Cocoa
1 tsp

vanilla extract
2 tsps

baking soda
1 tsp

salt
2

eggs
1/2 cup

dairy sour cream
Chocolate Coated Ice Cream Cone
1 cup

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
1 Tbsp

shortening (do NOT use butter, margarine, spread or oil)
Orange Frosting
1/3 cup

butter or margarine
2 cups

powdered sugar
2 tsps

freshly grated orange peel
1-1/2 tsps

vanilla extract
2 to 4 Tbsps

hot water
few drops

yellow and red food color
Decorator's Frosting
3 Tbsps

water
1 Tbsp

meringue powder
1-1/2 cups

sugar
1/8 tsp

vanilla extract

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

12-cup fluted tube pan

bowls

mixer

wire rack

pastry bag

leaf decorating tip

refrigerator

microwave

Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.

Stir together chocolate bar pieces, butter and water in medium bowl until chocolate is melted. Stir together flour, sugar, cocoa, baking soda and salt in large bowl; gradually add butter mixture, beating until well blended. Add eggs, sour cream and vanilla; beat on medium speed 1 minute. Pour batter into prepared pan.

Bake 50 to 55 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Meanwhile, prepare Chocolate Coated Ice Cream Cone. Drizzle Orange Frosting over cake. Place ice cream cone into center of cake for pumpkin stem. Using leaf decorating tip, pipe leaves onto 'pumpkin' with Decorator's Frosting.

Chocolate Coated Ice Cream Cone:

Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Spoon melted chocolate over outside of flat-bottom ice cream cone. Refrigerate until chocolate is firm, about 30 minutes.

Orange Frosting:

Place 1/3 cup butter or margarine in microwave-safe bowl. Microwave at Medium (50%) 1 minute or until melted. Stir in 2 cups powdered sugar, 2 teaspoons freshly grated orange peel and 1-1/2 teaspoons vanilla extract. Stir in 2 to 4 tablespoons hot water for desired consistency. Stir in red and yellow food color for desired color.

Decorator's Frosting:

Combine 3 tablespoons water and 1 tablespoon meringue powder in small bowl. Add 1-1/2 cups powdered sugar and 1/8 teaspoon vanilla extract; beat on high speed of mixer until stiff. Stir in green food color for desired color.

Additional questions?

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