Easy Halloween Bundt Cake (with White Chocolate Slime) 👻
This Halloween Bundt Cake is an easy spooky showstopper made with a rich chocolate Bundt cake, bright green white chocolate ganache slime, colourful sprinkles and candy eyeballs. It's fun, delicious and wonderfully messy – the perfect chocolate cake for Halloween parties, trick-or-treat celebrations or baking with the kids.
Equipment
- 24cm bundt cake tin (cake ring tin)
Ingredients
Chocolate Bundt Cake
- 100 g cocoa powder
- 240 g hot strong coffee I used 2 double shots of espresso and boiling water but you could mix 2 teaspoons of instant coffee in 240g of boiling water
- 120 g neutral oil vegetable or canola
- 400 g caster sugar
- 2 eggs
- 200 g plain flour
- 1 tsp baking soda
- 1 tsp baking powder
- 150 g plain yoghurt
- 1 tsp salt
White Chocolate Ganache (Slime)
- 200g good quality white chocolate
- 100g cream
- a few drops of green food gel
- a few drops of white food gel optional
To Decorate
- colourful sprinkles
- googly eye sprinkles
Instructions
Chocolate Bundt Cake
- Preheat the oven to 180ºC (160ºC fan bake). Generously grease a 24cm bundt tin (cake ring) with butter or oil.
- In a mixing bowl, start by whisking together the hot coffee and cocoa powder until it is silky and glossy. Allow to cool to room temperature (5-10 mins)
- Whisk in the oil, sugar and eggs until combined and glossy.
- Sieve in the baking soda, baking powder, salt and plain flour and mix until just combined. Finally fold in the yogurt and pour the cake batter into the bundt tin. Tap the tin on the side of your bench a few times to allow any air bubbles to release.
- Bake for 30-35 minutes or until the cake is beautifully cooked, it should spring back when you press on the top. Pop a skewer/knife into the middle, if it comes out clean or with just a few crumbs it is ready. Allow to cool for 10-20 minutes in the tin then flip the cake out onto a plate or cake stand and allow to cool fully.
White Chocolate Ganache (Slime)
- Roughly chop the chocolate (the smaller the better) and place into a heatproof bowl or jug.
- Pour the cream into a small pot and gently heat until piping hot but not boiling, be careful not to let the cream boil as it may burn or form a skin on the top.
- Pour the hot cream over the chocolate, allow to sit for approximately 1 minute then stir with a spatular until the chocolate has melted and the ganache is glossy.
- Colour with a few drops of green food gel (I also like to add a couple of drops of white too to help the green really pop but this is optional). Allow to cool completely to room temperature then pour it into a piping bag ready to decorate. If you don’t have a piping bag you could use a zip lock bag or just pour the ganache straight onto the cake. A piping bag makes it easier to control the ganache but is in no way crucial for decorating!
To Assemble
- Snip a good 1cm off the end of your piping bag. Using a backwards and forwards motion, pipe the ganache onto the bundt cake to create a drippy effect.
- While the ganache is still wet, lightly sprinkle with sprinkles and randomly place the googly eyes around the cake. Allow to set slightly then serve. This cake is best enjoyed at room temperature.
Notes
- If you don't want to add the coffee you can substitute it for boiling water instead.Â
- It's very important your cake and ganache have cooled completely before decorating, or the ganache will run too quickly off the cake, you can test a small drizzle on the back of the cake first, if it runs slowly and thickly then stops it's ready, if it runs quickly off the side of the cake allow it to cool a little longer.