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Positively the finest technique to repurpose your kid’s loot.
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- 1 c. Unsweetened cocoa powder
- 1 1/2 c. butter (3 sticks), softened
- 4 c. powdered sugar, divided
- 1/2 c. heavy cream, divided
- 2 tsp. pure vanilla extract
- 1/2 tsp. espresso powder
- 2 c. Buttercream Frosting
- Leftover Halloween candy, for topping
Directions
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- Step 1Preheat oven to 350°. Sift cocoa in an unlimited bowl to capture away any lumps, then add butter and dawdle till blended. Add 1 cup powdered sugar, then drag in 1 tablespoon heavy cream. Beat vigorously till correctly blended, about 1 minute. Repeat till all sugar and cream has been added, beating vigorously for 1 minute between additions, then drag in vanilla and espresso powder.
- Step 2Pour mixture into two 9″ cake pans and bake till a toothpick comes out heavenly in the heart, 25 to 30 minutes.
- Step 3Let frigid in pans, then switch to a wire rack to chill fully.
- Step 4Receive 22 situation one cake layer backside aspect up on serving plate (tuck 2″-x-4″ strips of parchment paper beneath fringe of cake), and spread about 3/4 cup frosting on high. Receive 22 situation second cake layer on high and duvet with final frosting. Top with leftover Halloween candy.
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