Anyone fancy some Sunday baking? Cos, I don't wanna freak you out or anything, but it's already the end of October and the clocks have gone back so it is definitely time to spend your Sunday afternoon baking, wearing a chunky knit and singing Christmas carols.
Halloween has never been a big thing for me but ‘holidays’ are always a great excuse to make themed food right?
At heart, this recipe is a simple, rich chocolate cake but the creamy, Oreo-filled icing is what makes it so addictive. And those boggle-eyed Oreo spiders are the perfect addition for spooky Halloween.
Happy baking!
For Halloween Oreo cake, you will need:
250g self-raising flour
250g light brown soft sugar
50g cocoa powder
250g dark chocolate
250g unsalted butter
4 eggs
200ml water
600ml double cream
100g icing sugar
14 oreos
Shop-bought chocolate frosting
Shop-bought vanilla frosting
Pre-heat the oven at 200c.
Mix the flour, cocoa powder and sugar together in a large mixing bowl.
Melt the butter, chocolate and water together over a low heat on the hob. Add to the dry ingredients, along with the eggs. Beat until smooth.
Split between two greased cake tins and bake for 40 minutes.
Whilst the cakes are cooling, beat together the double cream and icing sugar for approximately 2-3 minutes or until the cream is thick and solid.
Crush 12 of the Oreos into tiny pieces using a roller pin and sandwich bag (if you fancy letting out some frustration) or blitz them in the mixer.
Fold the Oreo pieces into the whipped cream.
Once they have cooled, spread the icing on top of one of the cakes, then sandwich them together and ice the top and sides.
Create the spiders by splitting the final two Oreos in half and piping white eyes with dark irises on each one, using the vanilla and chocolate frosting.
Stick each one onto the top of the cake and then pipe on the spider legs using the chocolate frosting.
Adapted from original recipe here.
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