• Preheat oven at 350F/180C.

CHOCOLATE CAKE

• In a mixing bowl, whisk together all the dry ingredients (Black Cocoa Powder, Sugar, Flour, Baking Powder and Salt)
• In another mixing bowl, whisk together all the wet ingredients (Eggs, Sour Cream, Oil and Vanilla Extract)
• Then, combine the wet mixture to the dry mixture. Whisk until smooth.
• Place your Flexipan® at the top of the baking sheet.
• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 30min)
• Once your chocolate cake is out of the oven, let it cool down for about 10min. Then, slice it is two.

CHOCOLATE MASCARPONE FROSTING

• Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed. While beating, add the almond extract and vanilla followed by the confectioners sugar. Scrape sides and continue beating until light and fluffy. DO NOT OVERMIX as it will cause the frosting to curdle.
• With the mixer running on high speed, slowly add the whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to curdle.

ASSEMBLY

• Once your cake has cooled down, slice it in two with a thread or a knife.
• Using your piping bag and offset spatula,spread half of the Mascarpone Frosting over the middle part of the cake. Then, sprinkle half of the previously crushed oreos, and decorate by adding the Gummy Worms.
• Repeat the above with the remaining of the Mascarpone Frosting, the crushed oreos and gummy worms.
• You can serve and enjoy your cake, or keep it in the fridge up to 3 days. If stored in the fridge, take it out a couple of hours before serving. Bon Appétit & Happy Spooky Time!