I planned this cake for weeks before the Halloween day and I was so glad when it turned out exactly as I had envisioned it as! In my mind’s eye, I saw a vibrant orange and brown cake with some fun decorations and garnish.
I raided the stored for the perfect ingredients and when I started making the cake, I took little breaks and reminded myself to breathe and to not rush through it! The end result was perfect and a great hit!
Halloween is gone but this cake is still a fun recipe to try. Give it a go and enjoy!
-1 cup flour
-1 cup butter (room temperature)
-3/4th cup sugar
-A bar of dark chocolate, if possible- orange flavoured
-1 tablespoon cocoa powder
-1.5 teaspoon baking powder
-Zest of 1 orange
-3-4 drops of Orange food color
-Ready to roll orange icing dough
-A tin of chocolate syrup/liquid cake topping
-Put your oven to pre-heat at 185 degrees C.
-In a bowl, mix butter and sugar and beat till sugar dissolves and butter looks white and fluffy. Use a hand blender if u have one!
-In a separate bowl, beat the eggs very well. Set aside.
-In the parallel, melt the chocolate bar in a microwave by heating it for around 20 seconds. You can melt half a chocolate first. If you feel at the later stage your batter isn’t chocolaty enough, you can melt the second half then. This will prevent wastage of excess melted chocolate.
-Now mix some flour in the butter and sugar mixture- beat well! Then, add some beaten egg to it and beat well! Continue this alternate cycle till u run out of flour and eggs.
-Put 3-4 drops of vanilla essence and 1.5 teaspoon of baking powder in batter and mix gently. Also add the zest at this stage and fold together.
-Next, divide the batter into two equal parts!
-In one part, add the cocoa powder and melted dark chocolate and mix well. Adjust the amount of melted chocolate according to how chocolaty you like your cakes.
-In the second half of the batter, add 2-3 drops of the orange color. Please check the instructions for using the color at the back of its pack/bottle. The quantity used should not exceed the amount mentioned, according to the size of your cake. If it is safe to, add color drops till you get a nice bright orange batter.
-Grease your rectangular, loaf baking tin with a thin layer of butter and also sprinkle some flour all over.
-Spoon two tablespoons of the orange mixture at one side of the cake tin. Next, spoon two tablespoons of the chocolate mixture in the middle of the tin, and then again, two spoonful of the orange mixture at the other end of the tin. Repeat this step to create three layers (or until you run out of both the batters) but always alternate the colors from the previous layer i.e if the bottom layer has orange color, put the chocolate color on top of that on the upper layer. You will end up with lots of alternate squares of both the batters in the baking tin and do not worry at all if it’s not very neat. DO NOT FILL MORE THAN 2/3 OF THE HEIGHT OF THE TIN.
-Take a skewer, insert it right till the bottom and gently swirl it into three circle from left to right. Next, mirror the action i.e insert the skewer at the right end of the tin and create hanging swirls from right to left. AND THAT’S IT! Do not over mix the batter or you will end up with brown cake instead of distinct orange and dark brown one!
-Place the tin carefully inside the oven (middle shelf) and bake for 40mins at 185degrees. Do not open the door to check before 20-25 minutes at all. After that, open and insert a toothpick in the middle. If it comes out clean then your cake is ready.
-Let the cake sit in warm oven for 10mins but with it’s door open.
-Knead the ready to roll icing dough well and taking a rolling pin, roll in into a very thin sheet. (Do not do this in advance as it will dry out. Do this when your cake has cooled down)
-Gently place the sheet over the cake, ensuring that the sheet covers the cake completely, till the bottom, on all sides.
-With a flat spatula, pat the sheet gently to fix it on on the cake well from all around and cut the extra leftover sheet.
-Carefully fix and polish the surface so that the sheet gets absolutely stuck with the cake.
-Take your chocolate syrup next and pour it slowly over the flat cake surface. Keep pouring till the surface is fully covered.
-With the leftover icing sheet, make three round shapes and draw on them with a tooth-pick and chocolate syrup, so that they resemble halloween pumpkins.
-Place gently on the wet cake surface.
-Garnish with almond shavings.
Tadaaaa! Your gorgeous looking cake is now ready to be slices and eaten!!! Enjoy!