Chocolate Mummy Cake For Your Halloween Celebrations

White plates, Cheesecloth,  Black and White String

I am not a huge fan of Halloween, because I hate creepy and scary things: movies, decorations and even food. I did however make an exception for this mummy cake. It is so easy, it's a chocolate cake, buttercream frosting, a flat pastry tip, 1 Oreo cookie  and 2 brown M&M'S Milk Chocolate candies. It does not get any easier or cute if I do say so myself. 

Ingredients

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

Directions

 Heat oven to 350°F. Grease and flour two 9" round baking pans. 

Stir together sugar, flour, HERSHEY'S Cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.  Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Note: I used 6" cake pans and I used 3 layers and froze the leftover cake for another day. 

Buttercream Frosting

Recipe: Food.com

1 cup unsalted butter, softened

31/2 cups of powdered sugar

1-3 teaspoons milk or heavy cream

1 1/2 teaspoons vanilla extract

pinch of salt

Garnish:

1 Oreo Cookie

2 brown M&M plain

In the bowl of a stand mixer mix the butter and the powdered sugar beat until blended, then add salt, mix. Add milk and vanilla and beat until smooth and creamy, about another 3-5 minutes. 

Once cake is completely cooled place one layer on  a plate or a round cake board, spread with some of the white butter cream. Add the second layer of cake. Then frost the entire cake with a very thin layer of frosting. Place in the refrigerator for 20 minutes. In the meantime place a flat decorating tip (if you do not have a flat tip the one that makes rose petals is fine too) inside a cake decorating bag and then fill with frosting. Cut off the tip of the bag. Now make "bandages" with the frosting. I went around the cake and then did the top. The good news is that it's frosting, if you do not like how it looks scrape it off and start again. 

Once you have your bandages add the cookies and the brown M&M's for the eyes. The cut and enjoy!

If you are looking for some more Fall inspiration then check out my Fall Baking board or my Fall Boards on Pinterest. 

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Between Naps on the Porch
Savvy Souther Style
Make it Pretty
Stone Gable
Ducks in a Row

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Chocolate Cake with Fudge Filling and White Buttercream

Chocolate cake is a favorite of many, but often times people like a change from chocolate cake and chocolate frosting, they like to mix it up with another flavor of frosting, sometime peanut butter, or raspberry, my personal favorite is white buttercream. 

This cake is fabulous, if I do say so myself, the cake is so moist and fudgy and it is my "go to" recipe, I added fudge filling that is so scrumptious you could just eat it from the pan with a spoon.  The frosting is a simple white buttercream, if it is a special occasion you could tint the frosting with food coloring and then pipe it on the cake to make it a bit more special. I just troweled my frosting on with an offset spatula. I like lots of frosting! Do you?

Chocolate Cake

Recipe from Foodess/Rumbly in My Tummy

Cake:

1 3/4 cups all purpose flour

2 cups granulated sugar

3/4 cups unsweetened cocoa powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

2 eggs

1 cup buttermilk (or sub by using a cup of whole milk with a tablespoon of white vinegar and letting it sit 5 minutes until thick)

1/2 cup melted butter

1 tablespoon vanilla extract

1 cup of hot coffee

Directions:

Preheat the oven to 350°.  Grease and flour 2 9" cake pans, or grease and line with parchment paper circles. 

In your mixer, add the flour, sugar, cocoa powder, baking soda, and salt and mix until combined.  Add the eggs, melted butter, vanilla, and buttermilk, and mix until just combined.

Remove the bowl from the mixer and stir the hot coffee into the batter by hand.  The batter will be runny. Pour into your cake pans and bake until a toothpick inserted into the center comes out clean with just a few bits of cake stuck to it. For 9 inch pans, that should be anywhere from 20-35 minutes.  

When you remove each cake from the oven, let it cool, run a knife around the edges of the pan, and carefully remove it from the pan onto a baking rack. Let cool before frosting. 

Fudge Filling:

1 cup of sugar

1/3 cup milk

5 tablespoons butter

1 cup chocolate chips

Directions:

Put first 3 ingredients into a sauce pan, over low heat bring to a boil, stirring constantly. The sugar should be dissolved. Remove from heat, add chocolate chips and then whisk them until creamy and cooled. 

Buttercream Frosting

Recipe: Food.com

1 cup unsalted butter, softened

31/2 cups of powdered sugar

1-3 teaspoons milk or heavy cream

1 1/2 teaspoons vanilla extract

pinch of salt

In the bowl of a stand mixer mix the butter and the powdered sugar beat until blended, then add salt, mix. Add milk and vanilla and beat until smooth and creamy, about another 3-5 minutes. 

Once cake is cooled, cut each cake in half, then place 1 layer on a plate and spread some fudge filling over the layer. Then place another layer on top and frost with fudge filling, place third layer onto and frost, and then place the last layer on top. 

Frost entire cake with white butter cream frosting and enjoy!

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Savvy Southern Stlye

Devils Food Cake with Buttercream Icing

Cakes with lots of frosting are one of my favorite desserts, especially a good chocolate cake. I have several "go to" chocolate cake recipes but I have never made a devils food cake. When I was perusing my cookbooks I came across this recipe from Cooks Illustrated, after all I have never made anything from their books that has not been great. 

This classic cake  is rich, dense, almost like a cross between a brownie and a cake and delicious. 

Devils Food Cake 

Recipe from Cooks Illustrated

Ingredients

2 sticks unsalted butter, softened

4 oz. unsweetened chocolate chopped

1/4 cup dutch processed cocoa powder

11/4 cups boiling water

3/4 cup unbleached flour

3/4 cup plain cake flour

1 tsp. baking soda

1/4 tsp. salt

11/2 cups packed dark brown sugar

3 large eggs, room temperature

1/2 cup sour cream

1 teaspoon vanilla extract

Preheat oven to 350. Prepare 2 9" cake pans with cooking spray and line with parchment paper. Set aside.

In a bowl combine the cocoa powder and the unsweetened chocolate. Pour the boiling water over this mixture and whisk until smooth. Set aside to cool.

In another bowl, sift together the flours, baking soda and salt, set aside. 

Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on medium until light and fluffy. Then add the brown sugar and beat in hight for 3 minutes until light and fluffy. Scrape the sides of the bowl then add the eggs one at a time on medium speed. Add the sour cream and the vanilla and mix 1 minute. Then add the 1/3 flour mixture, 1/3 chocolate mixture, repeat with 1/3 of each, then again ending with the flour mixture. Beat just to combine, do not over mix. Remove bowl from mixer and scrape the sides to be sure everything is combined. Pour batter into prepared pans. Bake for 20-23 minutes or until a toothpick comes out clean. 

Remove to wire wrack let cool in pan for 15 minutes, then remove from pans and let cool completely. Once cooled frost with your favorite frosting. 

Frosting

4 cups powdered sugar

1 stick softened butter

3-4 tablespoons heavy cream

11/2 tsp. vanilla extract

1/4 tsp. almond extract

In the bowl of your mixer, mix all of the ingredients on low until combined then mix on medium/high until light and fluffy. About 5 minutes. You can add more cream to get the spreading consistency that you like. 

Enjoy!

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Savvy Southern Style