Delicious and Spooky Chocolate Halloween Cake Recipe UK
Rated 5.0 stars by 1 users
Category
Halloween
Servings
14
Prep Time
25 minutes
Cook Time
35 minutes
Calories
420
Halloween brings a chance to make delicoous chocolate treats that really stand out.
This Halloween chocolate cake recipe fits right in with its dark look and rich taste from Whitakers Dark Chocolate.
It has layers of soft sponge and creamy buttercream, plus decorations to match the season.
Ghosts, pumpkins and cobwebs turn it into a fun centrepiece. Easy to bake at home, this recipe suits family gatherings or parties.
Follow the steps below to create a cake that guests will remember.
Ingredients
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250g Whitakers Dark Chocolate, chopped
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250g unsalted butter
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300g caster sugar
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5 large eggs
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250g self-raising flour
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50g cocoa powder
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2 tsp baking powder
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1 tsp bicarbonate of soda
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½ tsp salt
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200ml milk (whole or semi-skimmed)
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2 tsp vanilla extract
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200g Whitakers Dark Chocolate, melted
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200g unsalted butter, room temp
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350g icing sugar, sifted
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3–4 tbsp milk
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1 tsp vanilla extract
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Black & orange sprinkles
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Piped white icing cobwebs
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Fondant ghosts, pumpkins, or bats
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Edible eyes
For the Cake
For the Frosting
For Decoration (choose your favourites)
Directions
Prep the oven
Preheat oven to 180°C (160°C fan) / 350°F.
Grease and line 2 x 20cm round cake tins.
Melt chocolate & butter
Place Whitakers Dark Chocolate and butter in a heatproof bowl over simmering water.
Stir until smooth, then let cool slightly.
Mix wet ingredients
Beat sugar and eggs until pale and fluffy.
Add vanilla and cooled chocolate mixture.
Add dry ingredients
Sift flour, cocoa, baking powder, bicarb, and salt.
Fold gently into the wet mix, alternating with milk, until smooth.
Bake
Divide evenly between tins and bake for 30–35 minutes, until a skewer comes out clean.
Cool completely before decorating.
Make frosting
Beat butter until creamy, then add icing sugar gradually.
Mix in melted chocolate, vanilla, and enough milk to reach a spreadable consistency.
Assemble & decorate
Sandwich cakes with frosting, then cover the top and sides.
Add Halloween decorations – cobwebs, sprinkles, edible eyes, or fondant pumpkins.
Recipe Notes
If you have any questions about how to make this recipe, please post a comment below and we will get back to you.
Servings: The recipe typically yields 12 delicious portions of Hallowen-themed chocolate cake.
Calories per serving: 420 calories.
Remember: Please tag #whitakerschocolates with photos of your homemade Hallowen Cake.
Serving Suggestions
Cut the cake into wedges and serve at Halloween parties or family gatherings.
Add extra spooky elements, such as fake spiders on top or a red drizzle made from raspberry coulis to look like blood.
Pair each slice with a scoop of vanilla ice cream for a cool contrast to the rich chocolate.
Offer it alongside hot drinks like tea or coffee to balance the sweetness.
For kids, serve smaller portions with milk and add colourful sweets around the plate.
Place the cake on a black platter with dry ice nearby for a misty, eerie effect during events.
How to Store Your Homemade Halloween-Themed Cake
Keep your cake fresh with these simple tips. The method depends on the decorations and how long you plan to store it.
For short-term storage at room temperature, place the cake in an airtight container.
This works well for up to three days in a cool, dark spot away from direct sunlight or heat sources.
Avoid warm kitchens, as heat can make buttercream soft and fondant sticky.If you need to store it longer, use the refrigerator.
Cover the cake with a cake dome or put it in a large box sealed with cling film to stop moisture from affecting the fondant.
This prevents sweating when you take it out. Refrigerated cakes last up to five days.
Bring the cake back to room temperature before serving to avoid condensation on the decorations.
For freezing, remove any fondant decorations first, as they do not freeze well.
Wrap the plain sponge layers in cling film and foil, then place in a freezer bag. Freeze for up to one month.
Thaw at room temperature and add fresh decorations before serving.
Always check for signs of spoilage, like odd smells or mould, before eating.
Nutritional Information for This Recipe
| Nutrient | Amount per Slice (approx. 1/12) |
|---|---|
| Calories | ~420 kcal |
| Fat | 24g |
| Carbohydrates | 46g |
| Sugars | 30g |
| Protein | 6g |
A Brief History of Halloween in the UK
Halloween on 31 October began over 2,000 years ago with Celts in Britain, Ireland and France.
They marked Samhain on 1 November for the end of harvest and start of winter.
On 31 October, spirits returned, so they lit bonfires, wore animal skin costumes and offered food to spirits.
Roman rule from 43 AD blended it with festivals for the dead and harvest.
In the 8th century, Christians set 1 November as All Saints' Day, turning the eve into All Hallows' Eve, now Halloween. Medieval England had "souling", where people went door-to-door for "soul cakes" in exchange for prayers.
After the Reformation, it declined in England but stayed in Scotland, Wales and Ireland.
In the 19th century, immigrants took customs to America, which came back to revive UK celebrations.
Now, UK Halloween features costumes, trick-or-treating from souling, and parties. Jack-o'-lanterns from Irish folklore are common, mixing old ways with modern fun.
