I finally perfected this recipe! This is such a fun recipe to make but can be messy the first time.
Halloween Chocolate Cakesicles
Equipment
- 1 Double Boiler Melting Pot
- 1 Silicone Halloween Molds (Spider Web, pumpkin, and skull)
- 2 Cookie sheets
Ingredients
Chocolate Cake
- 2 cups Flour
- 2 cups Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- ¾ cup Cocoa Powder
- ½ cup Hot Water
- 1/2 cup Oil
- 2 tsp Vanilla Extract
- 2 Eggs + 1 yolk
- 1 cup Milk
Chocolate Icing
- 3 cups Confession Sugar (sifted)
- ¾ cup Cocoa Powder (sifted)
- 1 cup Butter (room temperature)
- 1 tsp Vanilla Extract
- 3-4 tablespoon Heavy Whipping Cream
Coating
- 2 bags Chocolate Bark
- 1 tsp Coconut Oil
Instructions
Chocolate Cake
- Set eggs on the counter and let them warm up to room temperature.
- Preheat the oven up to 350°F. Warm up water in a kettle or microwave safe container.
- In a mixing bowl, add eggs, milk, vanilla, oil and mix on low with a paddle.
- Add all dry ingredients and mix on low and then increase to medium until combined.
- Mix in hot water on low; the batter will be thin.
- Place in the oven for 30-35 minutes. Check the center with a toothpick and it should come out clean. Let cool in the pan for 10 minutes, take the cake out of the pan, and let the cake finish cooling on a cooling rack.
Chocolate Buttercream
- Place butter on the counter and let it warm up to room temperature.
- Add butter to a mixing bowl and cream the butter with the whisk attachment until it is soft.
- Sift the confession sugar and cocoa powder into the butter and mix.
- Add vanilla and heavy whipping cream until it is well combined.
Chocolate Cakesicles
- In a double boiler, add water to the bottom pot and chocolate to the top pot and melt chocolate bark.
- When the cake is completely cool, crumble the cake up into a bowl.
- Mix 2 cups of the chocolate icing into the cake with a mixer or a fork.
- Scoop chocolate into the silicone mold. Use a brush to cover the bottom and sides of the mold. Then, place the mold into the fridge. Repeat this step for all silicone molds. Silicone molds should stay in the fridge for 5-10 minutes for chocolate to set.
- Take the mold out of the fridge, brush the bottom and sides of the mold again and place back into the fridge. Make sure all of the mold has been covered with chocolate.
- When chocolate is set, put the cake into the chocolate mold. Do not fill completely; fill the mold almost to the top. Then, place in the fridge. Repeat this step for all silicone molds.
- Take mold out of the fridge, fill the molds with chocolate to the top and scrape any extra chocolate off the top of the silicone mold and place back into the fridge for 20-30 minutes.
- When the chocolate is completely hard, carefully take out the chocolate out of the molds to prevent cracking.
- Store the cakesicles in the fridge for a week.
Notes
The butter needs to be at room temperature which makes it easy to incorporate into the batter and make the cake fluffier.