Spooky Halloween Chocolate Cakes

Kids will love these Halloween Spooks made in a silicone cake mould. 

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The mould is from Premier Housewares and is microwave-safe, dishwasher safe and can be used in the oven up to 230 degrees; it can also go in the freezer too.

The eyes and mouths didn't show up to well in my finished cakes, but I'm not one to be beaten so I used a micro marshmallow cut into three pieces; just cut one piece slightly bigger than the other two to make the mouth.

Stick them on with a bit of marmalade and the jobs a gooden. Anyway, kids will love to decorate their own spooks!

You can buy the Halloween cake mould from Amazon.

Ingredients

• 110g unsalted butter

• 110g caster sugar

• 1/4 teaspoon of vanilla extract

• 2 x medium eggs - free range of course

• 75g self-raising flour - sieved

• 25g cocoa powder - sieved

• Plus micro marshmallows to decorate

I did try to make jellies in this mould but it didn't work for me, perhaps I'm missing something here but I couldn't get the jellies to come out in one piece.

To make cakes I found you have to lightly oil the mould before adding your cake mixture and then they turn out easier.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

halloween chocolate cakes, spooky halloween cakes, childrens baking

Halloween, cakes

International

Yield: 6

Author: Jan Bennett

Halloween Chocolate Cake Spooks

Chocolate sponge, easy and quick to make - the kids will love these.

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

• 110g unsalted butter
• 110g caster sugar
• 1/4 teaspoon of vanilla extract
• 2 x medium eggs - free range of course
• 75g self-raising flour - sieved
• 25g cocoa powder - sieved
• Plus micro marshmallows to decorate

Instructions

Pre-heat the oven to 180°C/350°F/Gas Mark 4

1. Cream together the butter and sugar until pale in colour and fluffy. Add the vanilla extract and gradually beat in the eggs.
2. Fold in the remaining flour and the cocoa powder.
3. Put the silicon mould onto a baking sheet and spoon the mixture into each mould.
4. Bake in the centre of the oven for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.
5. Once the cakes have cooled, slice the bottoms of each spook to make the base flat then decorate with the mini marshmallows - a tiny bit of marmalade will make the eyes and mouth stick.

Did you make this recipe?

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