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Bloody Halloween Cake

Ingredients 

VANILLA CAKE

  • 1 box white cake mix (plus the ingredients on the back of the box)
  • 12 ounces red jam (raspberry, strawberry, etc)

BUTTERCREAM

  • 3 cups powdered sugar (sifted)
  • 1 cup unsalted butter (softened)
  • 2 teaspoons vanilla extract
  • 2-3 tablespoons heavy whipping cream (at room temperature)

BLACK CHOCOLATE GANACHE

  • 4 ounces chocolate chips
  • ½ cup heavy cream
  • Black food coloring (several drops)

Instructions 

FOR THE CAKE:

  • Preheat oven to 350 degrees F. Line 3 6-inch cake pans with a round of parchment, then spray with non-stick spray.
  • Prepare cake according to box instructions. Divide batter evenly into prepared pans, then bake 22-25 minutes.
  •  Cool in pans 10 minutes, then transfer to cooling rack to cool completely.
  • Wrap cooled cakes in plastic wrap and refrigerate or freeze.

FOR THE BUTTERCREAM:

  • Whip butter until creamy.

  • Reduce speed to low and add powdered sugar 1 cup at a time until well blended.
  • Increase speed to medium and beat for 3 minutes until fluffy.

  • Add vanilla and cream and continue to whip on medium for 1 minute.
  • Add more cream as needed until desired consistency is reached. Whip until the frosting is smooth and silky.

FOR THE GANACHE:

  • Prepare the ganache so it can cool while you are putting the cake together.
  • 
Bring heavy whipping cream just to a simmer then pour over chocolate chips, making sure the chocolate is fully covered. 
  • Let set for 5 minutes.
  • Whisk gently to combine cream, chocolate, and food coloring. Set aside to cool.

TO ASSEMBLE THE CAKE:

  • When ready to assemble, trim the dome off of all cake and reserve for another use (or eat it!)
  • Place one layer of cake on a cake stand or serving plate. Pipe a ring of buttercream around the edge, then spoon in jam filling. 
  • Repeat with remaining layers. 
  • Apply a thin coat of frosting all over the cake. Chill for 20 mins. Use the remaining frosting to coat the cake.
  • Use freshly made ganache for drips (make sure your cake is very cold so ganache sets quickly).
  • Using a spoon, spoon the ganache around the top edge of cake allowing it to drip down the sides.
  • Serve with a meat cleaver if you’d like!

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