Halloween Chocolate Tray Bake
A delicious, moist Halloween Chocolate Tray Bake Cake, topped with creamy chocolate buttercream! Decoration is a fun Oreo & sprinkles topping!! Perfect for spooky season. Go wild with the decorations anything goes!
It’s so easy and the perfect Halloween dessert and feeds 12 easily and for kids I think all most 20!
The sponge is the perfect sponge for any traybake party cake
Note!
**** Please please remove the edible eyes before consuming! Although edible they are really hard and I imagine a ‘tooth breaker’ or even a chocking hazard for little ones! My advice is remove before serving!
Ingredients for your Chocolate Tray Bake Cake
-
Vegetable Oil
I used vegetable oil, any is ok, sunflower etc. Oil gives the sponge the most delicious texture and helps keep it moist. No-one wants a dry party cake……
-
Golden Caster Sugar
Perfect for this cake and many more, finer than granulated and the golden just adds an extra flavour. Although caster sugar is also fine
- Cocoa Powder
Buy a decent cocoa powder, it gives more flavour. Please don’t use drinking chocolate
-
Eggs
3 Medium Eggs for this recipe (I also use free-range – my preference)
-
Self Raising Flour & Baking Powder
Helps to lift your sponge to the perfect tray bake cake. This cake has the perfect crumb structure, so soft and very moist
-
Vanilla Bean Paste / Vanilla Extract
I love vanilla bean paste as it’s so natural, you can of course use vanilla extract
-
Milk
I used semi slimmed, but full fat is also ok
How to make your Halloween Chocolate Tray Bake
***See full recipe card at the bottom of this post***
Step 1
In a large bowl mix all your dry ingredients together
Step 2
Then add your oil and eggs and then your milk
Keep beating until you have a smooth and pourable batter
Step 3
Tip into your greased tray (placing greased proof paper or baking parchment across the base and up the sides will help you lift the cake out without breaking, once baked)
The consistency of the batter means it will find it’s own level – it’s pourable
Bake in your preheated oven for 40-45 Minutes (check after 35 minutes as all ovens vary)
Step 4
Once baked remove from the oven, leave to cool in the tin for 15 minutes
Then take a cooling rack and put it on top of the tin
Invert (carefully) and remove baking parchment and ta-dah!
Leave to cool COMPLETELY before decorating – you don’t want melted buttercream all over the place!
Step 5 – Buttercream for your Chocolate Tray Bake
Make your buttercream by creaming your softened butter, icing sugar, cocoa powder and milk together – beat until smooth
Cover the top of your cooled sponge with buttercream
Smooth with a knife
Decorate your Halloween Chocolate Tray Bake
Then decorate as you fancy?
I used Oreos, edible eyes (I used a little buttercream to fix eyes to Oreos) I also added sprinkles
Serving suggestions for your Halloween Party Cake
This cake has a nice moist texture, perfect for any event
Slice and go! (please remember to remove the eyes!!!)
How to store your Chocolate Tray Bake Cake
You can make the day before you need it and store it in the fridge (buttercream)
Any leftovers, store in an airtight container for a couple of days in the fridge
Can I freeze my Halloween Chocolate Cake
Yes you can.
I would freeze the sponge only, wrap in cling film or foil and freeze – good for a couple of months
Then when you want it – defrost at room temperature and decorate
So, what actually is Halloween?
Well according to Wiki
Halloween is the evening before the Christian holy days of All Hallows’ Day (also known as All Saints’ or Hallowmas) on 1 November and All Souls’ Day on 2 November, thus giving the holiday on 31 October the full name of All Hallows’ Eve (meaning the evening before All Hallows’ Day).
Oh and just for interest Halloween activities include trick-or-treating (or the related guising and souling), attending Halloween costume parties, carving pumpkins into jack-o’-lanterns, lighting bonfires, apple bobbing, divination games, playing pranks, visiting haunted attractions, telling scary stories, as well as watching horror films.
What will you do?
One thing you must do is enjoy this Chocolate Halloween Tray bake
Enjoy – Booooooo
Clare
Other Halloween Food ideas!
The Old School Recipe Group
I also have a Facebook Closed Group called UK Olds School & Traditional Recipes
Come over and join this great honest and Large community Facebook for Old School Recipes if you’re interested
Just use the join button if you like real home cooked tasty easy food!!
Loads of tips and tricks – I promise
Oh and why not join me on Instagram – I’d love to see you there 🙂
Big Love Clare
HAPPY HALLOWEEN!
Halloween Chocolate Tray Bake Cake
Equipment
- 1 Traybake cake tin Size - 8 x 12 inches / 32cm x 22cm
- 1 Cooling rack
- 1 Baking Paper
Ingredients
- CAKE
- 250 g Self - raising Flour
- 80 g Cocoa Powder
- 1 teasp Baking Powder
- 300 g Golden Caster Sugar
- 3 Medium Eggs Free-Range
- 180 ml Vegetable Oil
- 300 ml Milk
- 1 teasp Vanilla Extract
- BUTTERCREAM
- 150 g Butter Softened
- 300 g Icing Sugar Sieved
- 50 g Cocoa Powder Sieved
- 2 Tbsp Milk
- DECORATION
- 12 Oeros
- Edible Eyes Remove before eating (my advice)
- Sprinkles
Instructions
- CAKE
- Preheat your oven 180C / 160C (fan) / 350F / Gas4
- Grease and line your 8 x 12 inches / 32cm x 22cm tin. Please place your balking parchment over the edges. This will help after baking to lift cake out tin
- In a large bowl add your dry ingredients, self-raising flour, cocoa powder, baking powder & golden caster sugar and mix well
- Add your vegetable oil, 3 eggs, milk and vanilla extract. Using a large whisk and beat until smooth, no lumps. It will be a pouring consistency
- Bake in the centre of the preheated oven for 40-45 minutes, until firm to the touch. Please remember all ovens vary
- Once baked remove from the oven and leave to cool in the tin for 15 minutes
- After 15 minute pop a cooling rack on top of the tin and invert, removing our baking paper. Leave to completely cool
- Buttercream
- Cream your butter, icing sugar and cocoa powder until smooth, adding your milk one tablespoon at a time. Should be a lovely chocolaty flavour and super smooth
- Decorate
- Pop your edible eyes on your Oreos - using a tiny bit of butter cream and place on one side
- Add your buttercream top the top of your sponge, using a knife to spread to the sides
- Then pop your Oreos, 3 in a row, for 4 rows on top of your buttercream. Go mad with your sprinkles 🙂
- Slice and enjoy!
Clare
Fantastic chocolate cake recipe
So moist and so easy…
It’s great to finally find a chocolatey chocolate cake – whilst still being so moist and ZERO faff!
Thank you for this recipe
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