It’s Halloween tomorrow! Are you PUMPED?
I guess I’m used to talking to groups of young children. For some reason, I’m just not feeling the Halloween vibe this year. Sure I have made some black cat cookies and some spiderweb cupcakes, but that was weeks ago. I need something new to rekindle my Halloween spirit.
This totally satisfied both my craving for a Halloween treat, and my sweet tooth craving. Which, if you have been following my blog for even a little bit, will know that my sweet tooth is constantly screaming at me to be satisfied.
Seems like I give in easily to a good screaming session. Which is why it is lucky I don’t have kids.
And not only is this cake festive, it is chocolate too!!
I can’t lie: I am a huge fan of chocolate. When I went to England, I came back with a shopping bag bulging with chocolate. Chocolate is so cheap there, it would be a crime not to buy a whole bag full. In fact, it may have been a crime not to buy more.
Speaking of my chocolate addiction, I was once challenged to not eat chocolate for 3 days. For a normal person, that would be the easiest thing in the world. But for me… let’s just say I had to repeat that challenge over and over again.
So this cake was inevitable. I think I have made more chocolate cake than all other kinds of cake combined.
This cake was awesome. This week has been my experiments in whole wheat baking, and I must say, there has not been a baked good that I didn’t like. The cake is not too sweet, but the frosting is there to add a bit of sweetness and festivity for those who need it.
Can we make chocolate cake a thing for Halloween? I think it should be the dessert for Halloween. Anyone with me?
So if you aren’t busy shoveling down chocolate and candies, I hope you can find time to bake a couple of fun Halloween themed treats. Tis the season, right?
This Whole Wheat Chocolate Cake with Orange Frosting is the perfect recipe for Halloween! Black and orange, it is a great festive dessert.
- 1/2 cup milk
- 1 Tbsp white vinegar
- 1/2 cup salted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/4 cup whole wheat flour
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp ground cinnamon
- 1 tsp baking soda
- pinch of salt
- 1/2 cup water
- 4 oz salted butter, softened
- 4 oz cream cheese, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- orange gel food color (I mixed yellow and red)
Preheat the oven to 375°F. Line a square pan with parchment paper and set aside.
In a small bowl, mix together the milk and the vinegar. Set aside to “sour”.
In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg, scraping the sides of the bowl.
In a separate bowl mix the flour, cocoa, baking soda, salt and cinnamon until fully combined.
Add the water to the “soured” milk.
Slowly alternate between mixing in the the dry ingredients and the milk ingredients to the butter mixture until fully incorporated.
Pour the batter into the prepared pan and bake in the preheated oven for 25-35 minutes or until a toothpick inserted in the middle comes out clean.
Leave to cool completely.
Beat the frosting ingredients together and frost cooled cake.