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Home Dish Halloween themed Chocolate cake (pops)

Halloween themed Chocolate cake (pops)

Name: How to cook Halloween themed Chocolate cake (pops) - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 15-20 people
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Halloween themed Chocolate cake (pops)

The time of "Treat or Trick has arrived. For this I have made some Creepy and yummy Halloween themed chocolate cake pops ( no stick) with chocolate cake, chocolate ganache, fondant, edible gel color and tomato ketchup. Apart from baking time , you need time to chill the cake pops before you drape it with fondant and the decorating the cake pops....it took me 4 hours approx.. Its a #nooven cake and I have used simple kitchen tools, toothpick, paint brush and cutter to decorate and design with the fondant. Hope you will get an idea and make for your kids on Halloween day !!! The cake pops are of various sizes -150 gms, 75 gms, 50 gms, 25 gms, 20 gms. Happy Halloween!!! There are many pics at the end #ilovebaking #ilovecakedecorating #hallo2020 #chocolate

Ingredient

Food ration :

15-20 people

Cooking time :

approx 40 mins

eggs

50 gms

unsalted butter

150 gms

Sugar (powdered)

1 tsp

Coffee mixed with 2 tbsps warm water

1/2 cup

buttermilk (homemade or store bought)

1 tsp

Vanilla extract/ essence

125 gms

maida / all-purpose flour

50 gms

cocoa powder

1.5 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

300 gms

Amul Orange chocolate/ 55% Amul chocolate(any good one)*

200 gms

Amul fresh cream or any brand

Cooking instructions

* Step 1

After collecting all the ingredients. Prepare a 7"-8" round cake pan / tin by greasing with butter, placing a parchment/ butterpaper at the bottom(grease that too) and sprinkle the tin with flour, throw away the excess flour by tapping it upside down.

* Step 2

Mix coffee with warm water and let it come to room temperature. Shift the dry ingredients- flour, cocoa powder, baking powder and soda, salt through a sieve in a separate bowl. Preheat the oven at 180 °C or if you are doing #nooven baking heat the vessel on the gastop (I have used salt,which I am reusing and an iron sizzler plate at the bottom of the vessel).

* Step 3

Mix all the dry ingredients well after shifting so that it is mixed thoroughly. In another bowl, take butter and sugar and mix it well using an electric hand blender. When it becomes light and fluffy, add the eggs one by one and blend well.

* Step 4

Then add the buttermilk, mix well.

* Step 5

Now add the vanilla extract and coffee and mix well, the mixture may look curdled up but don't worry.(Scrap the bowls as and when required with a silicon spatula).

* Step 6

Now mix, fold in the shifted dry ingredients in 2 or 3 parts and form a smooth batter without any lumps.

* Step 7

Pour in the prepared cake tin/ pan, level and tap it for 4-5 times on the kitchen counter top to get rid of the big air bubbles and bake it in a preheated oven at 180°c or a preheated thick bottom vessel on a gastop on high flame for about 30-40 minutes or until the skewer inserted in the centre of the cake comes out clean.

* Step 8

Once baked let the cake be in the cake pan for 10-15 minutes, then take it out on a cooling rack/ or anything you have, which has perforation.....like I have used (due to my movement half my kitchen items and electric oven are not yet unpacked😀) and let it completely come to room temperature. Then wrap it with cling film and keep it in the fridge to chill before you add ganache to it.

* Step 9

Chop the chocolate so that it melts easily. Heat the fresh cream for about 2 mins or till it is hot.

* Step 10

Now add the chopped chocolate or chocochips and cover and let it rest for about 5 minutes then with a fork/ spoon / silicon spatula mix them till it forms a smooth mixture..... your chocolate ganache is ready....let it come to room temperature.(No need to rest the ganache for this recipe).

* Step 11

In the meantime, take out the chilled cake and crumble it and add the prepared chocolate ganache and mix well and form a dough.

* Step 12

Now with form any desired shape as you want with the help of your hands and chill in the fridge before covering it with fondant or chocolate (if make chocolate coated cake pops) at least for two hours or more.

* Step 13

Take some colorful fondants, cornflour for dusting,little water to stick fondant part whenever required, edible food color, toothpick, cutter, rolling pin, chopping board etc and decorate your cake pops the way you like. It took me nearly 4 hours to finish of the cake pops in various designs- pumpkin, skeleton head, ghost, eyes, spider, fingers, brain and eye balls. I used Edible gel red colour to paint and tomato ketchup for the brain as I didn't have jam at home 😀. Work in an AC room.