Not long now to Halloween, the weeks are flying by and  October is sure going very fast.

I’m just wondering how many of you go all out on the Halloween Decorations? My problem is I tend to go overboard on the Halloween Baking.  I leave the decorating to my Son who loves all that stuff.  This year he had the “marvellous” idea of getting the Christmas tree from the attic and decorating it with Halloween decorations!

Yes,  there is most definitely a  reason behind this “madness”.   In our family, he is known as Mr Christmas.  He lives, breathes anything and everything to do with Christmas. If he had his way he would leave the Christmas decorations up all year.  A Halloween Tree would be a big win for him.

First of all, the Christmas tree would be brought down from the attic, then the rest of the decorations would soon follow.  No way am I not falling for that one.   He can go all out on pumpkins and ghouls and whatever  other Halloween madness  he comes up with.  My daughter did tell me he’s been looking up “dry ice” on Ebay, maybe I should be a little bit worried

Well I’ll worry about that later,  for now I’m going to concentrate on my baking which brings me back to this really delicious recipe for my Halloween Chocolate Mud Cake.




This is my kids absolutely favorite chocolate cake. It’s rich and delicious, the perfect cake for any Halloween party.  Our family have been doing a Halloween dinner since the kids were small.  It’s become a much-loved family tradition.   We have something gory but edible for dinner and always a Halloween Cake for dessert.  Last year we had  “Spooky Meatballs” for our dinner and I baked this HALLOWEEN “TRICK OR TREAT” BROWNIE  CAKE FOR  dessert.   You can check out that recipe here.


halloween basket cake


This year I’m staying with the chocolate theme and using my favorite mud cake recipe. This dense gooey chocolate cake is covered in a rich fudge frosting.   The top is  spread with melted white chocolate and orange coloured icing is used to make the spider web pattern.  I finished the cake off with some Halloween sprinkles pressed on to the sides.  All that chocolate I hear you cry but it is Halloween after all so it’s allowed just this once

I used a Spider Cake pop for the top of this cake but you could use any type of spider as long as it’s not REAL!!








I always use a little instant espresso in this recipe. Believe it or not, it brings up the chocolate flavour and you really don’t taste any coffee. If you hate coffee just leave it out. It will taste just as scrumptious.



Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 15 minutes

Yield: 10 SLICES


A rich decadent chocolate mud cake given the perfect Halloween makeover.. The perfect dessert or cake for a Halloween Party


  • 250g unsalted butter
  • 200g dark chocolate
  • 1 tbsp. espresso powder
  • 100ml whole milk
  • 250g self-raising flour
  • 40g cocoa powder
  • 250g caster sugar
  • 4 large free-range eggs, lightly beaten
  • 1 tsp vanilla extract
  • 150ml soured cream
  • 100g milk chocolate, chopped into small pieces
  • 200g slightly salted butter
  • Butter, softened
  • 400g icing sugar, sieved
  • 4 tbsp. cocoa powder
  • 2 tbsp. milk
  • 250g white chocolate
  • A few drops or orange candy coloring
  • Halloween sprinkles /candy spiders for decoration


  • Preheat the oven to 160°C/fan140°C.
  • Grease and line a deep, 23cm round loose-bottomed cake tin, then set aside. Melt the chocolate, butter, espresso powder and milk in a heatproof bowl over a pan of simmering water until smooth. Remove from the heat and set aside.
  • Sift the flour and cocoa powder into a bowl, then add the caster sugar. Fold into the chocolate mixture along with the eggs, vanilla extract and soured cream. Give a gentle stir
  • Pour the batter into the prepared cake tin and bake in the oven for 60-75mins or until a skewer comes out clean. Leave to cool completely in the tin.
  • Put the chocolate in a heatproof bowl, suspended over a pan of barely simmering water. Stir every now and then until melted.
  • Remove the bowl from the heat and leave to cool a little. Meanwhile, put the butter and icing sugar in another large bowl and mix gently to combine then whisk with a hand mixer until smooth.
  • Sift in the cocoa and pour in the melted chocolate and milk, then mix again until smooth and thick enough to spread around the sides of the cake. Leave any remainder in the fridge where it will keep up to 5 days
  • Melt the white chocolate in a microwave, remove 3 tbsp. and place in a bowl. Use a drop of candy coloring to get an orange colour.
  • Pour the melted chocolate over the top of the cooled cake. Leave to set for a few minutes. Put the orange chocolate into an icing bag and drizzle circles on top of the white chocolate. Use a cocktail stick to make a spider’s web effect.
  • Press Halloween sprinkles around the sides of the cake and place a “spider” on top. I used a cake pop spider but you could use another kind of candy or jelly spider it’s up to you




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I also created a brilliant new FACEBOOK GROUP CALLED EVERY DAY BAKING & it’s all about baking, if you want to join your more than welcome.

It’s a group where you can share your favorite baking recipes, ask questions, share photos.  If you would like to check it out, you can request to join HERE



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