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Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, halloween themed chocolate cake (pops). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
Halloween themed Chocolate cake (pops) is one of the most favored of recent trending foods in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Halloween themed Chocolate cake (pops) is something which I have loved my whole life. They’re fine and they look wonderful.
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To begin with this particular recipe, we must first prepare a few components. You can cook halloween themed chocolate cake (pops) using 19 ingredients and 19 steps. Here is how you cook that.
The ingredients needed to make Halloween themed Chocolate cake (pops):
- Take 2 eggs
- Prepare 50 gms unsalted butter
- Get 150 gms Sugar (powdered)
- Take 1 tsp Coffee mixed with 2 tbsps warm water
- Get 1/2 cup buttermilk (homemade or store bought)
- Prepare 1 tsp Vanilla extract/ essence
- Take 125 gms maida / all-purpose flour
- Take 50 gms cocoa powder
- Take 1.5 tsp baking powder
- Make ready 1/2 tsp baking soda
- Prepare 1/4 tsp salt
- Prepare Chocolate ganache
- Get 300 gms Amul Orange chocolate/ 55% Amul chocolate(any good one)*
- Make ready 200 gms Amul fresh cream or any brand
- Prepare Note: *you can use good chocochips too
- Prepare For decorating
- Get Colourful fondants- white, orange,black etc
- Make ready Food color gel
- Make ready Some toothpick, paint brush, Rolling pin, board, knife etc
They are the perfect Halloween treat. Line cookie sheet with waxed paper. Decorative and cute, our Halloween Cake Pops are very simple to make, only requiring a little legwork for the decorating. The pops are made out of one prepared box of cake mix combined with some store-bought frosting.
Steps to make Halloween themed Chocolate cake (pops):
- After collecting all the ingredients. Prepare a 7"-8" round cake pan / tin by greasing with butter, placing a parchment/ butterpaper at the bottom(grease that too) and sprinkle the tin with flour, throw away the excess flour by tapping it upside down.
- Mix coffee with warm water and let it come to room temperature. Shift the dry ingredients- flour, cocoa powder, baking powder and soda, salt through a sieve in a separate bowl. Preheat the oven at 180 °C or if you are doing #nooven baking heat the vessel on the gastop (I have used salt,which I am reusing and an iron sizzler plate at the bottom of the vessel).
- Mix all the dry ingredients well after shifting so that it is mixed thoroughly. In another bowl, take butter and sugar and mix it well using an electric hand blender. When it becomes light and fluffy, add the eggs one by one and blend well.
- Then add the buttermilk, mix well.
- Now add the vanilla extract and coffee and mix well, the mixture may look curdled up but don't worry.(Scrap the bowls as and when required with a silicon spatula).
- Now mix, fold in the shifted dry ingredients in 2 or 3 parts and form a smooth batter without any lumps.
- Pour in the prepared cake tin/ pan, level and tap it for 4-5 times on the kitchen counter top to get rid of the big air bubbles and bake it in a preheated oven at 180°c or a preheated thick bottom vessel on a gastop on high flame for about 30-40 minutes or until the skewer inserted in the centre of the cake comes out clean.
- Once baked let the cake be in the cake pan for 10-15 minutes, then take it out on a cooling rack/ or anything you have, which has perforation…..like I have used (due to my movement half my kitchen items and electric oven are not yet unpacked😀) and let it completely come to room temperature. Then wrap it with cling film and keep it in the fridge to chill before you add ganache to it.
- Chop the chocolate so that it melts easily. Heat the fresh cream for about 2 mins or till it is hot.
- Now add the chopped chocolate or chocochips and cover and let it rest for about 5 minutes then with a fork/ spoon / silicon spatula mix them till it forms a smooth mixture….. your chocolate ganache is ready….let it come to room temperature.(No need to rest the ganache for this recipe).
- In the meantime, take out the chilled cake and crumble it and add the prepared chocolate ganache and mix well and form a dough.
- Now with form any desired shape as you want with the help of your hands and chill in the fridge before covering it with fondant or chocolate (if make chocolate coated cake pops) at least for two hours or more.
- Take some colorful fondants, cornflour for dusting,little water to stick fondant part whenever required, edible food color, toothpick, cutter, rolling pin, chopping board etc and decorate your cake pops the way you like. It took me nearly 4 hours to finish of the cake pops in various designs- pumpkin, skeleton head, ghost, eyes, spider, fingers, brain and eye balls. I used Edible gel red colour to paint and tomato ketchup for the brain as I didn't have jam at home 😀. Work in an AC room.
- Could not all the making picture as hand was messed up.
- Happy Halloween!!!!!
Decorative and cute, our Halloween Cake Pops are very simple to make, only requiring a little legwork for the decorating. The pops are made out of one prepared box of cake mix combined with some store-bought frosting. Gently tap the stick against the edge of the bowl to remove excess melted chocolate. Optional: For cake pops that stand up on their own, apply one chocolate wafer on the top of each cake pop, flat side facing up, using some additional melted chocolate as the glue. These Trick-Or-Treat Ghost Cake Pops are a deliciously adorable addition to any Halloween spread.
So that’s going to wrap this up with this special food halloween themed chocolate cake (pops) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
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