Description
A towering chocolate cake designed to look like a crumbling haunted house, decorated with an array of creepy candy eyes for a spooky Halloween effect.
Ingredients
Scale
- 3 chocolate cakes (one 8-inch, one 6-inch, one 4-inch)
- 4 cups buttercream frosting
- 2 tablespoons black gel food coloring
- 1 pack candy eyes (various sizes)
- 1/2 cup chocolate sprinkles
- 1 cup fresh raspberries
Instructions
- Bake or prepare the three different sized chocolate cakes and allow them to cool completely.
- Level the tops of each cake with a serrated knife to ensure a flat stacking surface.
- Place the 8-inch cake on a platter, spread frosting on top, then center the 6-inch cake on top. Repeat with the 4-inch cake.
- Apply a thin crumb coat of frosting over the entire cake and refrigerate for 20 minutes.
- Mix black gel food coloring into the remaining buttercream until a deep midnight shade is achieved.
- Frost the exterior with the black buttercream using irregular, jagged strokes to create a weathered look.
- Press candy eyes into the frosting at random intervals and heights across the cake walls.
- Apply chocolate sprinkles around the base for a soil effect and garnish with raspberries for pops of red.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American