| Servings |
12 servings
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Ingredients
Chocolate Cake
- 2 cups sugar
- 1 3/4 cups flour
- 3/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 2 tsp vanilla extract
- 1 cup milk
- 1/2 cup vegetable oil
- 1 cup boiling water
Chocolate Ganache
- 1 cup heavy cream
- 1 cup semi sweet chocolate chopped into small pieces
Chocolate Dirt
- 1 1/2 cups of chocolate cookies crumbled into small pieces
Pumpkins
Ingredients
Chocolate Cake
Chocolate Ganache
Chocolate Dirt
Pumpkins
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Instructions
Chocolate Cake
- Preheat oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray.
- In a stand mixer, mix together sugar, flour, cocoa powder, baking soda, baking powder and salt.
- Add the eggs, vanilla, milk, and oil and combine.
- Add the boiling water and put the mixer on low until everything is combined.
- Scrape the bottom of the bowl with a spatula and mix everything together. The batter will look thin and this is normal.
- Pour the batter into the greased baking dish. Bake for about 30-35 minutes. Cool on a wire rack. The cake needs to be complete cooled before mixing with the frosting.
Chocolate Ganache
- Put the chocolate into a medium size bowl.
- Warm up the heavy cream to almost a boil.
- Pour the heavy cream onto the chocolate. DO NOT STIR. Cover with plastic wrap for about 5 minutes.
- Uncover the plastic and gently stir with a wooden spoon until it becomes smooth
Pumpkins
- Heat up the orange candy melt and shortening for 15 minutes increments. Repeat 2 times and stir in between the heating.
- Dip the strawberries and put it on a parchment paper.
- Leave for 10 minute until it's dry.
Assembly
- After the cake is cooled, pour the ganache on the cake and spread evenly.
- Sprinkle the crushed chocolate cookie on top of the ganache.
- Space out the pumpkin on top of the cookie.
- Add mint for vines.
Recipe Notes
Adapted from : Hershey and Live well bake often
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