Description
This Halloween Birthday Cake recipe features a rich dark chocolate fudge cake layered with smooth, orange-tinted buttercream frosting and finished with a glossy black chocolate ganache. Perfect for festive celebrations, this cake combines moist cake layers with creamy frosting and a luscious ganache drip for a stunning and delicious centerpiece.
Ingredients
Scale
Cake:
- Nonstick baking spray
- 1 box dark chocolate fudge cake mix (15.25 ounces)
- 3 large eggs
- 2 large egg yolks
- 1 cup milk
- ½ cup unsalted butter, melted
Frosting:
- 9 cups powdered sugar
- 3 cups unsalted butter at room temperature (6 sticks)
- 2 teaspoons grated orange zest (optional)
- 2 teaspoons vanilla extract
- Orange food coloring
- 3 to 4 tablespoons heavy cream, as needed
Ganache:
- 4 ounces semi-sweet baking chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon corn syrup (optional)
- Black food coloring (optional)
Instructions
- Prepare the Cake Batter: Preheat the oven to 325°F. Grease two 9-inch round cake pans with nonstick baking spray. In a stand mixer fitted with a whisk attachment (or using a hand mixer in a large bowl), combine the cake mix, eggs, egg yolks, milk, and melted butter. Beat for 2 to 3 minutes until the batter is fluffy and well combined. Divide the batter evenly between the prepared pans.
- Bake the Cakes: Place the cake pans on the center rack of the oven and bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking for even cooking. Remove from the oven and let cool in the pans for 5 minutes, then turn cakes out onto a wire rack to cool completely.
- Make the Buttercream Frosting: In a mixer bowl with the whisk attachment or with a hand mixer, beat powdered sugar and unsalted butter on low speed until combined. Increase to medium speed and beat for 3 minutes until fluffy. Add orange zest (if using) and vanilla extract, then beat another minute until smooth. Add orange food coloring to achieve the desired shade. Add heavy cream one tablespoon at a time, beating after each addition until the frosting is spreadable.
- Layer the Cake: Level the cooled cake layers by cutting off any domed tops with a cake leveler or serrated knife. Slice each layer in half horizontally to create 4 layers total. Place the first layer on a serving plate or cake stand. Spread a ½-inch layer of buttercream evenly over the layer to the edges. Repeat with remaining layers. Chill the stacked cake for 30 minutes.
- Crumb Coat and Chill: Spread a thin layer of frosting over the entire cake to seal in crumbs. Refrigerate the cake for 30 minutes to let the crumb coat set. Then frost the top and sides generously with the remaining buttercream. Refrigerate until ready for ganache.
- Prepare the Ganache: Place chopped semi-sweet chocolate in a medium bowl. Heat heavy cream and corn syrup (if using) in a small saucepan over medium-low heat just until it barely simmers. Pour the hot cream mixture over the chocolate and stir until smooth and glossy. Add black food coloring for a deeper color, if desired.
- Apply Ganache: Pour the ganache over the chilled cake, allowing it to drip down the sides naturally. Let the ganache set at room temperature before slicing and serving.
Notes
- Use a serrated knife or cake leveler for even cake layers.
- Adjust orange food coloring according to your preferred frosting shade.
- Corn syrup in ganache adds shine but can be omitted.
- Chill the cake between frosting steps for easier handling.
- Ganache should be poured when slightly cooled to avoid melting frosting underneath.
