Witches' Brew Halloween Cake Jars for Spooktacular Treats
Delight in Witches' Brew Halloween Cake Jars, a visually enchanting dessert that combines rich chocolate cake with vibrant buttercream for a perfect Halloween treat.
Equipment
- 9-inch square cake tin
- mixing bowl
- Electric Mixer
- whisk
- spatula
- Serrated knife
- round cutter
- wooden skewer
Ingredients
For the Cake
- 330 g self-raising flour base of the cake, lending a delightful fluffiness
- 360 g granulated sugar balances the chocolate flavor perfectly
- 360 g butter rich, creamy to ensure moisture
- 6 pcs eggs provides structure and richness
- 30 g unsweetened black cocoa powder adds deep chocolate flavor and spooky color
- 1.5 teaspoon baking powder helps the cake rise
- 0.5 teaspoon salt enhances all the flavors
- 90 ml milk adds moisture
- 2 teaspoon vanilla extract for warm, familiar flavor
For the Buttercream
- 400 g salted butter base for buttercream, balances sweetness
- 800 g powdered sugar creates sweet, fluffy texture
- 1.25 teaspoon vanilla extract infuses buttercream with creamy flavor
- 2 tablespoon milk or cream optional for consistency adjustment
- 1 drops electric green food coloring turns buttercream spooky
For the Decorations
- 250 g orange fondant for festive decorations
- 200 g black fondant adds festive flair
- 1 tablespoon CMC powder stabilizes fondant
- Sprinkles adds texture and festivity
Instructions
Cake Preparation
- Preheat your oven to 170 degrees Celsius and prepare a 9-inch square cake tin by greasing and flouring it.
- Cream together 360 g of butter and 360 g of granulated sugar until light and fluffy, about 2 minutes.
- Incorporate 6 eggs into the creamed mixture two at a time, beating well after each addition.
- In another bowl, whisk together 330 g of self-raising flour, 30 g of black cocoa powder, 1.5 teaspoons of baking powder, and 0.5 teaspoon of salt. Sift this into the butter mixture in three batches, alternating with 90 ml of milk, and mix in 2 teaspoons of vanilla extract.
- Pour batter into the prepared cake tin and bake for 45 to 50 minutes, then cool in the tin for 2 to 3 minutes before transferring to a wire rack.
- Cream 400 g of salted butter until smooth, then gradually add 800 g of powdered sugar. Mix in 1.25 teaspoons of vanilla extract and 2 tablespoons of milk or cream if needed. Add electric green food coloring to achieve desired hue.
- Level the cooled cake using a serrated knife and cut into 18 circles using a round cutter.
- Assemble the jars by adding a layer of sprinkles, a cake circle, and a layer of green buttercream; repeat with another cake circle and buttercream.
- For decoration, poke holes with a wooden skewer and insert fondant witch legs, finishing with sprinkles on top.
Notes
Ensure ingredients like butter and eggs are at room temperature for best results. Cool the cake completely before assembling.
Nutrition
Serving: 1jarCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 90mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 30mgIron: 1mg
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