Got the perfect cake for your Halloween party! Moist, rich, Devil’s Food Chocolate Cake! Watch and learn how Martha Stewart makes this delicious devilishly chocolate cake with swoops of glossy creamy chocolate frosting making this a wonderfully exuberant cake with a dark backdrop perfect for Halloween. But of course this cake is just as suitable for afternoon snacks or Sunday dinner.
Devil’s Food Cake
Yield: 12 servings
You’ll need: Two 8-by-2-inch round cake pans buttered, lined bottoms with parchment paper, and the paper buttered.
For the chocolate cake
1-1/2 cups (3 sticks) unsalted butter, plus more for pan
1-1/4 cups unsweetened Dutch-process cocoa powder
1-1/4 cups hot water
3 cups all-purpose flour
1-1/4 teaspoons coarse salt
1 teaspoon baking powder
1 teaspoon baking soda
2-1/4 cups granulated sugar
4 large eggs
1 Tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream
For the chocolate frosting
6 Tablespoons unsweetened Dutch-process cocoa powder
6 Tablespoons hot water
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioner’s sugar
Generous pinch of coarse salt
1 pound semisweet chocolate, melted and cooled
*** For directions watch the video.
Want more Halloween recipes? Try these…
The almonds are used as fingernails and red decorating icing as blood for these finger-shaped cookies that will be a great treat for any Halloween party! Watch and learn how to make these spooky severed witches’ fingers cookies, kids and adults will love eating these severed “fingers”.
Every little girl dream for her birthday is to have a princess cake. Surprise your little princess and her guests when she cuts through the cake candies fall out. Watch and learn how Elise, of My Cupcake Addiction, makes this surprise princess cake.
It’s pear season! I love pears…Watch and learn how to make this buttery Poached Pears with Whipped Mascarpone. A pear purchased at the farmer’s market or grocery store will almost always be unripe. Because pears bruise easily, they are picked and shipped in an unripened state. It is very important to properly ripen the pears at home to improve its flavor. Choose firm, fragrant fruit without soft spots. Place the pears in a paper bag. Pierce the bag in several places, fold the top over, and set aside for two to seven days. To check for ripeness, press down gently on the stem end. When ready, it will give slightly. Don’t wait for the pear to feel soft all over, or it will be mushy. Once the pear is ripe, refrigerate, unwashed, wrapped in a paper or plastic bag until ready to use, up to one week. Although pears should be fully ripe for eating out of hand. However, for salads or cooking, they are best when firm-ripe. Watch and learn how to make this quick and easy recipe for buttery poached pears topped with whipped mascarpone.
Poached Pear with Whipped Mascarpone
Makes 4 servings
1 cup apple cider
2 Tablespoons dry vermouth or dry white wine
2 Tablespoons unsalted butter
2 star anise
1/4 teaspoon salt
3 Anjou or Bartlett pears, peeled, cored and sliced into six slices each
4 ounces mascarpone
1 cup heavy cream
2 Tablespoons honey
Crisp almond cookies, for serving (optional)