A dark and delicious treat

More macabre recipes can be found at my Halloween inspired site: The Halloween Hunt

Candy corn is the sweetest thing about this dark cake

It was a dark chocolate night. I’m talking about the night before Halloween, when a hyper dosage of sugary sweet candy from the store called for a bittersweet intervention. The only thing sweet about this cake is the candy corn I added around the top of its bundt cake shape.

While the kids were snacking on sweets, I enjoyed a slice of this dark delight.

Dark Delight Chocolate Cake

2 cups sugar

3/4 cup Hershey’s Special Dark unsweetened cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon baking powder

3 eggs

1/2 cup canola oil

1 3/4 cups all-purpose flour

1 teaspoon salt

1 cup whole milk

2 teaspoons vanilla extract

Heat oven to 350 degrees. Grease and flour bundt cake pan.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large mixing bowl. Add eggs, milk, oil and vanilla. Beat on medium speed until combined. Bake about 50 minutes or until toothpick inserted comes out clean.

Black Frosting

2 squares unsweetened chocolate baking squares, chopped

1/4 cup butter

3 cups confectioners’ sugar

1/4 cup Hershey’s Special Dark unsweetened cocoa powder

1/3 cup heavy whipping cream

1 teaspoon vanilla

In a medium saucepan over medium-low heat, melt chocolate and butter; let cool. Add remaining ingredients, stirring until combined. Add candy corn or candy of your choice for decoration.

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Posted by admin on Jan 28 2011. Filed under Seasonal. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry