Description
This Halloween Birthday Cake features rich dark chocolate fudge layers layered with creamy orange buttercream frosting and finished with a glossy chocolate ganache. The festive orange and black colors make it perfect for spooky celebrations while delivering a moist and decadent chocolate experience.
Ingredients
Scale
Cake Layers
- Nonstick baking spray
- 1 box (15.25 ounces) dark chocolate fudge cake mix
- 3 large eggs
- 2 large egg yolks
- 1 cup milk
- ½ cup unsalted butter, melted
Buttercream Frosting
- 9 cups powdered sugar
- 3 cups unsalted butter (6 sticks), at room temperature
- 2 teaspoons grated orange zest (optional)
- 2 teaspoons vanilla extract
- Orange food coloring
- 3 to 4 tablespoons heavy cream, as needed
Chocolate Ganache
- 4 ounces semi-sweet baking chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon corn syrup (optional)
- Black food coloring (optional)
Instructions
- Make the Cake Layers: Preheat the oven to 325 degrees F and spray two 9-inch round cake pans with baking spray. In a stand mixer bowl fitted with a whisk attachment, or a large bowl with a hand mixer, combine cake mix, eggs, yolks, milk, and melted butter. Beat for 2 to 3 minutes until fluffy and well combined. Divide batter evenly between the prepared pans.
- Bake the Cake: Place the pans on the center oven rack and bake for 25 minutes, rotating halfway through. A toothpick inserted in the center should come out clean. Remove from oven, cool in pans for 5 minutes, then turn cakes onto racks to cool completely.
- Make the Buttercream Frosting: In a stand mixer bowl with a whisk attachment or a large bowl with a hand mixer, beat powdered sugar and butter on low speed until blended. Increase speed to medium and beat for 3 minutes until light and creamy. Add orange zest (if using) and vanilla extract; beat for 1 minute until smooth. Tint the frosting to desired orange shade using orange food coloring. Add heavy cream, one tablespoon at a time, beating between additions, until frosting is spreadable.
- Assemble the Cake: Level the tops of the cakes by cutting off domed crowns. Slice each cake horizontally to create 4 thin layers. Place one layer on a serving plate or cake stand. Spread a ½-inch layer of buttercream to the edges with an offset spatula. Repeat layering and frosting with remaining layers. Chill the stacked cake for 30 minutes.
- Crumb Coat and Chill: Spread a thin layer of buttercream all around the cake to seal in crumbs. Refrigerate the cake for 30 minutes to set the crumb coat.
- Frost the Cake: Using the remaining buttercream, frost the top and sides of the cake evenly. Refrigerate until ready to apply ganache.
- Make the Chocolate Ganache: Place chopped semi-sweet chocolate in a medium bowl. In a small saucepan over medium-low heat, warm the heavy cream and optional corn syrup just to a bare simmer. Pour the hot cream mixture over chocolate and stir until melted and smooth. Add black food coloring if a deeper black ganache is desired.
- Finish the Cake: Pour the ganache over the chilled cake allowing it to drip down the sides. Let the ganache firm up at room temperature before slicing and serving.
Notes
- Corn syrup in ganache adds shine and flexibility but can be omitted; add an extra tablespoon of warmed cream if skipping it to maintain pourability.
- Make sure cakes are completely cooled before assembling to prevent frosting from melting.
- Adjust food coloring gradually to achieve desired intensity without altering flavor.
- Chilling the cake between steps helps the frosting set for easier application of layers and ganache.
Nutrition
- Serving Size: 1 slice
- Calories: 560 kcal
- Sugar: 60 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 105 mg
