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Halloween Frankenstein Chocolate Cake

bakingwithnessa
What a perfect time is Halloween to enjoy this delicious Frankenstein Chocolate Cake! It tastes even better than it looks!
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Prep Time 20 minutes
Bake / Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American, French
Servings 6

Equipment

6-Rounds Flexipan®
Baking Sheet (M)
Mini Round Flexipan®
Mixing Bowl
Whisk
Mini Whisk
Whisk Spatula
Spatula
Pastry Stand
Pastry Bag and 4 Tips

Ingredients
 

WHITE CHOCOLATE GANACHE (DAY BEFORE)

  • 2 oz (55 g) white chocolate chunks
  • 1/4 cup (60 g) heavy whipping cream
  • Green Food coloring (A Few Drops)

CHOCOLATE CAKE

  • 4 oz (115 g) butter (Melted)
  • 4 1/2 oz (124 g) dark chocolate chunks (Melted)
  • 1 1/4 cup (155 g) all-purpose flour
  • 2 Tbsp (25 g) sugar
  • 3 eggs

DECORATION

  • candy decorations (Eyes | Bones)
  • Chocolate Sprinkles
  • 1 oz (30 g) dark chocolate chunks (Melted)

Instructions
 

WHITE CHOCOLATE GANACHE (DAY BEFORE)

  • Prepare the Chocolate Ganache the day before.
  • Pour the heavy whipping cream into the Mini Round Mold and bring it just to a boil in microwave, about 30 seconds. Add the white chocolate chips and swirl to coat all chips. Allow to sit for 2 minutes, add a few drops of the green food coloring, then stir. Film to contact and refrigerate overnight.

CHOCOLATE CAKE

  • Preheat oven to 350F/180C. Place your 6-Round Flexipan® Tray on the top of your Medium perforated baking sheet.
  • Place the butter and dark chocolate chunks into the Mini Round Mold and heat in the microwave for about 30 seconds at a time (1 minute total). Stir in between. Set aside.
  • In a mixing bowl, whisk together the all-purpose flour and sugar. Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the cooled melted butter/chocolate mixture. Mix until it is all incorporated. Scoop your batter into your Flexipan®. 

BAKE!

  • Bake for 12 minutes at 350F/180C (Every oven heats differently, monitor your Cakes from 10min). It is ready when the toothpick inserted comes out clean.
  • Once your Chocolate Cakes are out of the oven, let them cool down for about 10 minutes, then flip to unmold and transfer to your cooling rack.

ASSEMBLY

  • Take the chocolate ganache out of the refrigerator and whip it until nice and creamy. IMPORTANT: Do not overmix! Then, spread it over your chocolate cake. Decorate to your linking. I used candy eyes, candy bones, chocolate sprinkles and melted chocolate for the mouth. Enjoy & Bon Appétit!

YouTube Video

Photos

Nutrition

Calories: 499kcal | Carbohydrates: 43g | Protein: 8g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 166mg | Potassium: 99mg | Fiber: 3g | Sugar: 19g | Vitamin A: 740IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 2mg
Keyword Autumn Baking, fall recipes, flexipan, frankenstein chocolate cake, ghastly gastronomy, guy demarle, Halloween Baking, silicone bakeware, silicone molds, silpat
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
Find it online:
https://bakingwithnessa.com/halloween-frankenstein-chocolate-cake/