Black and Orange Halloween Petal Cake
Chocolate Fudge Cake:
1 Duncan Hines Chocolate Fudge Cake Mix
1 cup water
1/4 cup vegetable oil
2 ounces melted good quality dark chocolate
Chocolate Ganache Frosting:
1 1/4 cups heavy whipping cream
16 ounces semi-sweet chocolate, finely chopped
Orange and Black Frosting:
12 ounces Wilton White Ready to Use Decorator Icing
orange gel or paste food coloring
12 ounces Wilton Chocolate Ready to Use Decorator Icing
black gel or paste food coloring
optional, water to thin out icing
3 Wilton 6 inch cake pans
Wilton Bake Easy (non-stick spray)
3 Wilton Bake Even Strips
Wilton Cake Leveler
6 inch cardboard cake round
8 inch cardboard cake round
Preheat oven to 350 degrees F.
Spray baking pans with Bake-Easy non-stick spray.
Combine the cake mix, water, oil, eggs in a bowl and stir to combine. Add in the melted chocolate and beat for 30 seconds on low. Increase mixer speed to medium and beat for two minutes.
I love adding melted chocolate to this Duncan Hines Chocolate cake. It really intensifies the chocolate flavor.
Equally divide cake batter among cake pans.
Run the Bake Even Strips under water, allow excess to drip off. Wrap each cake pan with a strip, then place cakes on the middle rack in the oven, with at least 1 inch in between each pan. The bake even strips help your cakes bake more evenly, so they come out nice and flat.
Bake for 22-26 minutes, until a toothpick inserted in the center of each cake comes out clean. Allow to cool completely.
While the cakes are cooling, make the chocolate ganache frosting.
Allow this to cool until it is thick enough to spread. Keep and eye on it. I can’t tell you how long this will take. There are too many variables. So, just stir it every 15 minutes or so and keep an eye on it.
Once the cakes are cool, use a cake leveler to cut off part of the cake that did dome up a bit, then slice each cake into two even layers. You can see that I didn’t have to cut off much. My cakes baked up nice and level.
Cut each of those cakes into two evenly thick slices.
Set one cake layer on a 6 inch cardboard cake round. Spread a thin layer of chocolate ganace over that cake layer. Stack another layer on top and repeat until all 6 cakes are stacked.
Then frost the entire outside of the cake and smooth it out.
You’ll notice that the frosting is thick enough that the cardboard cake round is completely covered, so I picked up my cake and set it on an 8 inch round. I used double stick tape to attach the two pieces of cardboard together and actually covered the 8 inch in purple paper.
Then I took my spatula and pulled through each of the dots.
Admittedly I was rushed. We had 35 minutes to decorate our entire cake. So as you can see my dots don’t line up perfectly, but in the end it really didn’t matter that much.