My roommates and I are throwing a Halloween party, tonight in fact! In honor of the occasion, I made these cute mummy dogs, as well as the monstrous creation you can see above. I had a slice early to taste-test it, and it is pretty darn delicious. The frosting is made with Hershey’s Dark chocolate cocoa, and on the whole the cake ended up being very very rich. Its the kind of cake you only need a thin slice of, since it’s so packed with chocolately goodness. The cake itself is based off of a yellow cake recipe, I added grated Symphony bar pieces for extra flavor and and for some brown spots in the greenness of the cake. It came out suuuuuper moist and buttery, just the way I like it! I also really like how the dark chocolate frosting came out almost black-looking, it makes for an extra-creepy pairing with the green cake, I think 🙂 I hope you guys like it as much as I do, Happy Halloween!!!!!
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, stir together the flour, sugar, salt and baking powder until well blended. Add the butter and beat with an electric mixer until the mixture looks grainy. Add the milk and vanilla extract and mix together at medium speed for one minute. Add one egg at a time, beating at medium high speed for 30 seconds after each addition.
Once you have added all of the eggs, add the food coloring and blend until the mixture is the same color throughout. Then gently stir in the grated Symphony bar using a wooden spoon. Pour the cake mixture evenly into two well-greased 9-inch circular cake pans. Bake for 25-35 minutes, or until a knife or toothpick inserted into the middle of each cake layer comes out clean. Allow the cake to cool for 15 minutes after removing it from the oven.
In a medium sized bowl, whisk together the cocoa powder and 1 and 1/2 cups of the powdered sugar. Set aside. Bring the heavy cream to a simmer in a small pot. Remove the cream from heat and immediately pour it into the cocoa mixture. Beat the mixture using an electric mixer for 1 minute at medium speed, until the mixture becomes thick, shiny and dark. Set aside.
In a large bowl, beat together the butter and remaining 2 cups powdered sugar until creamy in texture, about 1 minute. Then begin adding the cocoa mixture to the butter mixture, 1/4 cup at a time, and mixing well between additions. Continue to do so until you have blended all of the cocoa mixture into the butter mixture.