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Halloween cake with orange fondant and black decoration
Halloween cake made with orange fondant and chocolate cream

Halloween Cake

Author: Flavelo
Recipes Cakes and Desserts
The Halloween cake is a meeting of visual shock and refined flavours. The contrast of black and orange colours evokes darkness and the light of jack-o'-lanterns. The cake structure requires engineering precision: the sponge must be stable enough to hold the fondant covering, while the ganache acts as an insulating layer protecting the dough, preserving its moisture.
🕒 Prep Time 1 hr
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 35 mins
🍽️ Servings 12 servings
🔥 Calories 620 kcal
🌍 Cuisine International, Patisserie

Ingredients

Equipment Needed

  • Cake tin (22-24 cm)
  • Rolling pin (for fondant)
  • Palette knife
  • Sieve

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Soya

Instructions

1 ✓

Cream the butter with the sugar until frothy, then add the eggs one by one.

Tip: Creaming the butter and sugar (mechanical aeration) traps air bubbles in the fat, which raises the cake along with the baking powder.
2 ✓

Sift together the flour, cocoa, salt, and baking powder. Fold into the butter mixture alternately with the milk and orange zest.

Tip: The fat content of the cocoa powder can make the dough heavy; sifting helps loosen it. Do not overmix to avoid developing a tough gluten structure.
3 ✓

Bake at 180°C for 35 minutes. Perform a skewer test.

Tip: It is done when the cake structure has stabilised (proteins coagulated, starch gelatinised).
4 ✓

Make the ganache: boil the cream, pour over the chocolate, let stand for 2 minutes, then stir until smooth. Cool until spreadable.

Tip: This is a stable emulsion. If you stir too fast at the beginning, the fat may separate ('broken' cream). Resting aids heat transfer.
5 ✓

Coat the cake with the ganache, chill, then cover with the rolled-out fondant. Decorate with spooky motifs.

Tip: The ganache acts as 'plaster': it gives a smooth surface and seals the sponge from the fondant so it doesn't melt from the moisture of the dough.

Recipe FAQ

Why does the fondant sweat?
Condensation forms on the sugary surface due to the difference between the cold fridge and the warm room. Keep in a cool, but dry place!
Why does the top of the sponge crack?
If the oven is too hot, the outer crust sets sooner than the centre of the dough rises, so it 'bursts' the top.

Ingredients

  • 300 g Plain flour
  • 250 g Sugar
  • 50 g Dutch processed cocoa powder
  • 150 g Butter (room temperature)
  • 4 pcs Eggs
  • 100 ml Milk
  • 1 pkt Baking powder
  • 1 pinch Salt
  • 1 pc Orange zest
  • 200 g Dark chocolate (for ganache)
  • 200 ml Double cream (for ganache)
  • 500 g Fondant (orange and black)