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Halloween Mini Layer Cake

This layered chocolate orange cake is the perfect sharing cake for any Halloween party!

6 slices

Easy 80 Minutes

Ingredients

Ingredients

For the recipe  Halloween Mini Layer Cake

For the cake:

115 g Margarine (4oz)
115 g Dark Brown Sugar (4oz)
125 g Plain Flour (4 1/2oz)
1 Dr. Oetker Fine Dark Cocoa Powder 1 sachet / 25g
2 Dr. Oetker Baking Powder Sachets x 2
Eggs Beaten

To decorate:

100 g Unsalted Butter (3 1/2oz)
2.5 ml Dr. Oetker Madagascan Vanilla Extract (1/2 tsp)
175 g Icing Sugar (6oz)
Dr. Oetker Orange Extra Strong Food Colour Gel
Dr .Oetker Giant Chocolate Stars
20 g Dr. Oetker Chocolatey Strands

preparation

Preparation

1

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Grease and line a 7cm (2 3/4inch) deep, 12cm (5 inch) round cake tin. Beat the margarine and sugar together until pale and creamy, then beat in the eggs.

2

Sieve the flour, cocoa and Baking Powder on top. Using a large metal spoon, fold the dry ingredients into the creamy mixture until well blended.

3

Spoon into the prepared tin, smooth the top and bake in the oven for about 50 minutes, until risen to the top of the tin and a skewer inserted into the centre of the cake comes out clean. Allow to cool for 5 minutes then turn on to a wire rack to cool completely.

4

To decorate, put the butter and Madagascan Vanilla Extract in a bowl and gradually sieve and mix the icing sugar into the butter to make a smooth, creamy icing. Squeeze in the whole tube of Neon Orange Gel Food Colour to make a vibrant shade.

5

Carefully slice the cake into 3 equal rounds. Spread 2 rounds with two thirds of the icing and then sandwich the 3 cakes together. Spread the remaining icing on top and decorate with Giant Chocolate Stars and Chocolatey Strands to serve.

1 serving = 133g

Nutritional Information for the recipe Halloween Mini Layer Cake

PER SERVING PER 100G/ ML
Energy 2278kJ
544kcal
1980kJ
473kcal
Fat 29g 25g
Carbohydrate 67g 58g
Protein 3g 3g