Halloween Zombie Eye Ball Chocolate Candy Cake

Zombie Eye Ball Chocolate Candy Cake

As we approach Halloween and are eyeballing outfits and holiday makeups this zombie eye ball cake is the cake to keep you focused on the week’s theme! And it is a total treat – a moist chocolate cake with Reese’s Pieces in batter, baked in a wilton ball cake pan set, filled with Candy Corn, Reese’s Pieces, Halloween Candy Skulls and coated with vanilla buttercream and fondant sugar paste.Zombie Eye Ball Chocolate Candy Cake

While I am writing this post we are expecting very special guests from Finland including my 5 month old Godson and his older brother. Since I don’t want to scare the lil-ones off with a creepy cake, we need to destroy this one pretty fast or save a piece for the parents 😀 .Zombie Eye Ball Chocolate Candy Cake

Have you got your Halloween baking ON yet? I’d love to see all your trick-or-treating treats – please feel free to email me or leave your instagram user in comments and I’ll be sure to check them out.

x Marianne

Zombie Eye Ball Candy Cake
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Servings Prep Time
6people 40minutes
Cook Time
45minutes
Servings Prep Time
6people 40minutes
Cook Time
45minutes
Zombie Eye Ball Candy Cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6people 40minutes
Cook Time
45minutes
Servings Prep Time
6people 40minutes
Cook Time
45minutes
Ingredients
  • 15cm (6in) diameter Ball Cake
  • 1 tablespoon cocoa powder
  • 100 grams unsalted butter softened
  • 100 grams dark chocolate melted
  • 150 grams soft brown sugar
  • 175 grams plain flour
  • 3 eggs at room temperature
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 150 mililiters cream
  • 1 teaspoon vanilla
  • 75 grams Reese's Pieces or m&m's
  • Vanilla Buttercream
  • 100 grams unsalted butter
  • 250 grams powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla
  • Filling and Topping
  • 120 grams small candies candy cones, reese's pieces, m&m's, halloween candies etc.
  • 400 grams white fondant
  • red food coloring
  • black food coloring
Servings: people
Units:
Instructions
  1. Preheat oven to 175°C (350°F) and lightly grease a two part ball cake pan and dust with cocoa powder.
  2. Place sugar and butter in a mixing bowl and beat over medium speed for two minutes.
  3. Add melted chocolate and continue beating until combined, then add eggs and beat for 2 minutes until fluffy.
  4. In a separate bowl combine flour, baking powder, baking soda and salt.
  5. In a glass or a small jug combine cream and vanilla.
  6. Add flour mixture and cream in two steps to the butter mixture mixing until incorporated.
  7. Remove from mixer and add Reese's Pieces, fold into the batter by using a spatula.
  8. Spoon the batter into prepared cake pans dividing equally between the pans and level the top by using a small spatula.
  9. Bake in preheated oven for 40-45 minutes, until a tooth pick inserted in middle comes out clean. Remove from oven and make a round pocket of diameter 5cm (2 in.) depth 2.5cm (1 in.) to each cake by gently spooning it out.
  10. Allow to cool completely before turning around and removing from the cake pan.
  11. Prepare buttercream by placing butter, milk, vanilla and half of the powdered sugar in a mixing bowl and beat over medium speed until smooth - then add remaining powdered sugar and beat until smooth and fluffy.
  12. Use about half of the buttercream to crumb coat the cakes and refrigerate.
  13. Meanwhile roll out some white fondant and cut circles in diameter 25cm (10in.) Cover first half of the cake and attach it to the serving plate with spoonful of buttercream, gently push so it sits firmly.
  14. Fill the pocket with candies and spread butter cream on the sides.
  15. Cover the second half in white fondant and while holding it in your hand fill the pocket with candies.
  16. Carefully lift the serving plate to 45 degree angle and quickly turn the second cake in your hand over to top it.
  17. Cover the covered cake with thin layer of buttercream and roll out the remaining fondant to cover the whole cake.
  18. Attach the fondant on top, cut the excess on the bottom and smooth it with your fingers.
  19. By using a food colouring brush dipped in water paint a large red circle on the top and red veins from the bottom using almost dry brush.
  20. Paint a black pupil on top of the red iris and leave to dry.
Recipe Notes

Don't worry if the cake sinks from the middle as you will be spooning it out anyway, to create a hidden candy pocket.

When removing from cake pan, if the cake feel sticky put it in the freezer for 10-15 minutes and try again. You can use a thin blade small spatula to detach from the sides and tap from the bottom to help it to come off.

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