The bewitching hour is upon us, can you tell? Pumpkins glowing, costumes frightening, and candy flowing—a long awaited Halloween finally here.
In all truth, it is one of my favorite occasions to let imagination run wild, watch a haunted flick, and eat copious amounts of sugar (your good senses & gallbladder would otherwise beg you not to). It is socially inappropriate for me to go trick-or-treating as an adult (and I know from personal experience), but there’s no reason I can’t have some treats. A recent Halloween party left me swirling with crafty inspiration. I wanted to deviate from last year’s candy corn rice krispy treats and try something new. Tonight—after a little too much caffeine—we have a bubbling cauldron cake like no cauldron cake before!I’ve made some mediocre chocolate cakes in the past, and usually prefer yellow, but a good chocolate recipe has been on my mind, so I came up with a new one I really like (well, after a little trial & error).
Chocolate Sour (S)cream Bundt Cake with Chocolate Frosting & Whipped Vanilla Cream
Get your cauldron’s fired-up, I t’s time!
- 1 and ¾ cup flour
- 1 cup baking sugar
- ¾ cup light brown sugar
- 1 and ½ tsp baking soda
- 1 tsp salt
- ¾ cup unsweetened cocoa powder (Dutch style)
- ⅔ cup unsalted butter (room temp)
- 1 % ¼ cup sour cream ( I use Daisy Light)
- ¼ cup milk ( I use nonfat)
- 2 eggs (room temp)
- 1, 3.9 oz box Instant Chocolate Pudding Mix
- 1 tsp vanilla extract
- 4T butter (room temp)
- ⅓ cup unsweetened cocoa (Dutch processed)
- 1 & ⅓ cup powdered sugar, sifted
- 3T milk (I used no-fat)
- ½ tsp vanilla extract
- 3 sticks of unsalted butter (must be at room temp!)
- 4 cups powdered sugar, sifted
- ½ tsp vanilla extract
- *green food coloring, or ther color (optional)
- food coloring (green in this case)
- miniature marshmallows (for cauldron bubbles)
- candy corns (for flames at bottom of cauldron)
- Large pretzel rods (for cauldron spoon handle & wood logs under cauldron)
- Edible iridescent sprinkle glitter
- Halloween mix sprinkles (red white and black)
- Preheat oven to 350 degrees.
- Prepare a bundt cake pan (i used a smaller, 6-cup bundt pan), with butter or shortening and then dusting with flour, set aside.
- In a bowl of an electric stand mixer combine all dry cake ingredients (flour, sugars, soda, salt, cocoa) whisking together.
- To the dry mix add softened butter, eggs, sour cream, vanilla, blending on medium-low speed.
- Gradually add milk and scrape sides of batter (cake batter will be think).
- Beat in mixer on medium for about 3 minutes and batter is glossy.
- Pour into prepared bundt pan, to ¾ full, tapping pan on counter to release bubbles & even batter.
- Bake at 350 degrees for 50-1 hour, checking with toothpick after 40 mins and watching until toothpick inserted comes out clean.
- Let cake cool in pan for 10 minutes on wire rack, then invert onto a flat pan or plate and transfer to cooling rack to let cake cool about 20 min before frosting.
- On stove in a small pan on low, melt butter and add cocoa powder, stirring to combine until bubbles form, then remove from heat.
- Pour warm butter mix into a mixing bowl (scraping all from pan with a spatula), letting mix cool to room temp.
- Add powdered sugar and milk into mix alternating gradually, about ⅓ sugar then a tablespoon milk at a time, mixing after each addition vigorously with a spoon to combine, until mix is glossy and smooth (no lumps should be present).
- *if too thick, gently heat mix in microwave for only a few seconds.
- Place cooled bundt cake onto parchment or wax paper covered surface and drizzle with ample chocolate frosting, add sprinkles if desired, and let air dry ~10 mins (I did not use whole amount nor completely cover my cake, but you can).
- In bowl of an electric stand mixer, add the 3 sticks of softened butter and blend on medium-high for a couple of minutes until creamy.
- Add sifted powdered sugar 1 cup at a time and continue beating, but reduce to medium (stopping to scrape down sides of bowl after each cup addition and increasing speed to high for a few seconds returning to medium speed, to get 'fluff').
- Continue to beat mix on medium for additional 2 mins and add vanilla.
- Transfer frosting to fridge to cool for a coule of minutes before decorating.
- Transfer chocolate drizzled cake with spatula to a plate for decorating/serving.
- Combine desired amount of frosting in small bowl with food coloring of choice, (I used 3 drops of green for a light green foaming cauldron).
- Fill a pastry piping bag with colored frosting (I used a wide #12 piping tip to quickly make cauldron bubbles around edge of cake, in a top ring).
- Spoon some of the colored frosting into center and level below top edge f cake like the inside of a cauldron, pipping circular 'bubbles' over top.
- Using about a handful of mini marshmallows, place several in center of cauldron and several others on edges as white accent bubbles (will stick to frosting).
- Place sprinkles and accent as desired in center of cauldron.
- Take the larger pretzel 'rods' and snap end to make a 6 inch piece.
- Use as spoon handle and place broken end gently inside edge of the cauldron (to look like it is in the pot for stirring).
- At base of cake, right above plate, make the flames & wood under cauldron with 3 candy corns and two, 1" piece ends of rod pretzels.
- To make flames, dip backside of the candy corns in a little frosting to stick.
- Arrange 3 candies bunched together (pointy end of candy facing up like a flame)
- Stick three to cake & on each side of the group, glue a 1" end pretzel piece with frosting, to look like a log in the fire (I did three of these little fire bundles, evenly spaced around cake base, see picture in photos!).
- Top cauldron cake 'bubbles' with additional iridescent edible glitter or sprinkles as desired.
- Serve and enjoy!
I decided to tweak a classic Hershey’s Chocolate cake recipe, to one incorporating sour cream over milk. Sincecwere. Wing crafty, why not crank this bundt up a notch, and drizzle a homemade chocolate ganache-style frosting on top? I thought you’d agree. Then, we’ll conjure-up a batch of vanilla whipped cream frosting & some devilish decor. The basic cake portion of this is easy—one bowl, blend and bake. The decor is up to you, but tonight called for something witch-worthy. The cake is first drizzled with the chocolate frosting. On an average day this would be enough; however, this time I made a simple whipped vanilla frosting to use as the bubbling brew. The decor takes extra time and workspace, but it’s worth it for a Halloween-worthy dessert, or an October birthday.
Using a piping bag and nozzle, you can achieve an amazing result with little effort. Candy corns, pretzles and mini marshmallows make an honorable mention. I actually overbaked my cake a bit—hence why one should remember to set a timer—so just be sure to keep an evil eye on your oven!
Halloween is almost over, but I’m glad this cake will be around for a couple of days.
May you have a pleasently haunted evening, and something sweet to bite.