Leftover Halloween Candy Cake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Naomi Robinson
Definitely the best way to repurpose your kid's loot.
Ingredients
1 c. Unsweetened cocoa powder
1 1/2 c. butter (3 sticks), softened
4 c. confectioner's sugar, divided
1/2 c. heavy cream, divided
2 tsp. vanilla extract
1/2 tsp. espresso powder
1 9-in. chocolate cake, baked and cooled
2 c. Buttercream Frosting
Leftover Halloween candy, for topping
Instructions
Preheat oven to 350 degrees F. Sift cocoa in a large bowl to remove any lumps. Add butter and whisk until combined. Add 1 cup confectioner's sugar, then stir in 1 tablespoon heavy cream. Beat vigorously until well combined, about 1 minute. Repeat until all sugar and cream has been adding, beating vigorously for 1 minute between additions. Stir in vanilla extract and espresso powder.
Pour mixture into two cake pans and bake until a toothpick comes out clean in the center, 25 to 30 minutes.
Let cool in pans, then transfer to a wire rack to cool completely.
Place one cake layer bottom side up on serving plate (tuck 2x4 inch strips of parchment paper under edge of cake), spread about 3/4 cup frosting on the top. Place second cake layer on top and cover with remaining frosting. Top with leftover Halloween candy.
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