Halloween Candy Chocolate Whiskey Layer Cake

0
1087
*This post contains Amazon affiliate links.*

img_0017

Not sure what to do with all the leftover Halloween candy? Or, just have a ton of candy hanging around?

img_0018

Hey, it’s November 1. We won’t tell. Nothing wrong with ransacking the seasonal sale section at Target or CVS.

img_0015

I’m talking about this situation, candy corn and all:

img_9833img_9838

We invite you to hijack your kids’ leftover Halloween candy (*cough* or WHATEVER) and make this cake. It’s a great adult way to put all that sweet stuff to use.

img_9837

Hey, call it a Mexican Day of the Dead Cake, if you like. Technically, it’s November first today, the famous Dias de los Muertos, an annual celebration which honors the dead.

Day of the Dead in Salem Massachusetts

(Behind-the-scenes: This is what your kitchen looks like when you’re a food blogger and you’re working on a thing like this.)

img_9845img_9844

You can decorate this cake with any candy you have on hand.

img_9850

If it’s not around Halloween, grab a few bags of whatever’s seasonal at the grocery store. Your friends and guests will surely thank you.

img_9851

This time, we used cut-up Snickers, Twix, Kit Kats, Reeses Peanut Butter Cups, and M&Ms (we discarded the blue ones because we’re both old enough that they’re unnatural…).

img_9852

And, of course, Oreo cookies trimmed into tombstone shape. (Use a sharp, non-serrated knife and slice off each side of the round cookie for a gravestone shape.)

img_9849

If you’re lucky, you might even have some Halloween Peeps hanging around to round out the look.

img_9848img_0027

It’s an adult’s Halloween dream.  Four layers of dense, whiskey-scented chocolate cake (the cake itself, not the filling and frosting, are vegan, dairy free, and made with olive oil). Based on my Old-Fashioned Chocolate Cake recipe.

img_9796
img_9831

It’s liberally laced with a triple-threat of Jameson’s Irish whiskey (the cake, the filling, and the ganache frosting). Not so bad, eh? (So again, like we said, this cake is for adults, not your wee ones at home.)

img_9779

This cake is filled with layers of fluffy, luscious, whiskey-spiked whipped cream.

(Who can argue with that, right?)

img_9819

Then, it’s draped in thick, dark chocolate ganache.

img_9865

And topped with all that decadent, super sweet, ridiculous candy.

img_0013img_0023img_0022

This cake is built around my Old Fashioned Chocolate Cake recipe, which I spiked generously with Irish whiskey.

img_0006

The “graveyard dirt” around the cake is made out of crushed chocolate wafer cookies.

(Just put ’em in a zip-top bag and smash them to bits with a rolling pin. If you can’t find plain chocolate wafer cookies, use regular Oreos.)

img_0002img_0042

Halloween Candy Chocolate Whiskey Layer Cake

Cake
3 cups flour
2 cups sugar
1/2 cup unsweetened, dark (black) cocoa powder
2 tsp. baking soda
1 tsp. salt
3/4 cup olive oil or canola oil
2 Tbls. white vinegar
2 tsp. Irish whiskey
2 cups water
spray oil for the pan

Filling
1 pint heavy cream
2 Tablespoons sugar
1 teaspoon Irish whiskey

Ganache glaze
1/4 cup heavy cream
5-6 ounces mini chocolate chips (dark or semisweet)
2 Tablespoons light corn syrup
1/2 teaspoon Irish whiskey

Decorations
Assorted candy
Halloween Peeps
Chocolate wafer cookies, crushed

Bake the chocolate whiskey cakes

Grease two 8-inch round cake pans and set aside. To make your life easier, use springform pans or pans that have a removable bottom. Preheat your oven to 350 degrees F.

img_9775

Put the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl.

Whisk to combine until uniform.

img_9776 img_9777

Add the olive oil, whiskey, white vinegar, and water.

img_9778img_9780

Stir until you have a uniform batter.

img_9781 img_9782

It will be thick, like a brownie batter.

img_9783

Divide the batter evenly between your two prepared pans.

img_9784img_9787

Pop the pans into your preheated, 350-degree F oven. Bake for 35-40 minutes until lightly browned on the top and a toothpick comes out clean when inserted in the middle.

img_9788

When they’re done, remove the cakes from the oven and place on a rack for 5 minutes to cool.

img_9790 img_9791

Then, run a knife around the inside of the pans to loosen the cakes, and remove them from the pans. Set on a rack to cool completely before slicing, filling and frosting.

img_9794

Make the whiskey-infused whipped cream

Put the heavy cream, sugar, and Irish whiskey in the bowl of your stand mixer or a large mixing bowl (if mixing by hand).

img_9803 img_9805

Beat until you have a solid whipped cream with stiff peaks.

img_9806 img_9807 img_9808

Slice the cakes into layers

When your cakes are completely cool, slice each round in half, so you have four (ROUGHLY) even layers.

To do this, use a serrated bread knife or a wire cake cutter if you happen to have one. Don’t make yourself crazy, just try to get the layers mostly even and symmetrical.

img_9809

Fill the chocolate layer cake

Set one layer on your cake stand or serving platter.

img_9813

Put 1/4 of your flavored whipped cream on top. Spread around to the edges in an even layer.

img_9814

Set the second cake layer on top of the whipped cream. (If one of your layers cracks, carry on, the filling will completely conceal it. Again, no big tragedy here.)

img_9815

Set another 1/4 of the flavored whipped cream on top, and spread around until even.

img_9816

Set the third layer of cake on top. Spread with 1/4 of the flavored whipped cream evenly.

img_9817

Set the last layer of cake on top. Spread any extra flavored whipped cream around the edges with a spatula, distributing the filling evenly.

img_9821 img_9823 img_9824img_9827

Make the flavored ganache topping

Put the heavy cream, corn syrup, and chocolate chips in a large mixing cup.

Microwave on high for 15 seconds at a pop, stirring in between, until melted and uniform.

img_9826

When the chocolate is smooth and thick, stir in the Irish whiskey. (You can also add it to the measuring cup in the microwave, but the heat will cook most of the booze out of it. Up to you.)

Cool to room temperature. You want the ganache to be really thick.

img_9842img_9854

Frost the cake

When the ganache is thick and at room temperature, spread it over the top of the cake.

img_9855

Spread the ganache to the edges of the cake and let it drip over the sides.

img_9856 img_9857

There is no right away to do this.

It should be organic and gloriously messy looking.

You get the idea:

img_9861img_9866 img_9868

Decorate the cake with Halloween candy

Once you have the ganache layer on, go nuts with the Halloween candy.

img_9967

Let me stress, again: There is no one right way to do this.

Pile the candy on high. Stick the Peeps on toothpicks or stack them a few up on wooden skewers.

Step back every few minutes to inspect and adjust your work.

img_9983

At the end of the day, remember: This is a chocolate cake, laced with whiskey, studded with candy.

Forget about making a Pinterest-perfect creation. (That idea always makes us crazy.) Whatever you do will be AWESOME and your guests will be stoked. 🙂

There’s really no wrong way to do this thing. Have fun!

img_9986

Serve and enjoy!

img_9970

To get in season, we like to serve fat wedges of this cake with some kind of whiskey or bourbon concoction, like our Autumn Apple Cider and Bourbon Cocktail. That’s this thing here:

Apple Cider and Bourbon Cocktail at The Hungry Mouse

Want to try a crazier, more dramatic cocktail? How about our Flaming S’mores Martini?

Flaming Smores Martini at The Hungry MouseFlaming Smores Martini at The Hungry Mouse

Enjoy!

Nutrition

Calories

371 cal

Fat

2 g

Carbs

75 g

Protein

12 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Halloween Candy Chocolate Whiskey Layer Cake

We invite you to hijack your kids' leftover Halloween candy and make this cake. It's liberally laced with a triple-threat of Jameson's Irish whiskey (the cake, the filling, and the ganache frosting). Not so bad, eh?

Save RecipeSave Recipe

Ingredients

Cake
3 cups flour
2 cups sugar
1/2 cup unsweetened, dark (black) cocoa powder
2 tsp. baking soda
1 tsp. salt
3/4 cup olive oil or canola oil
2 Tbls. white vinegar
2 tsp. Irish whiskey
2 cups water
spray oil for the pan
Filling
1 pint heavy cream
2 Tablespoons sugar
1 teaspoon Irish whiskey
Ganache glaze
1/4 cup heavy cream
5-6 ounces mini chocolate chips (dark or semisweet)
2 Tablespoons light corn syrup
1/2 teaspoon Irish whiskey
Decorations
Assorted candy
Halloween Peeps
Chocolate wafer cookies, crushed

Instructions

  1. Grease two 8-inch round cake pans and set aside. Preheat your oven to 350 degrees F.
  2. Make the cake batter: Put the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Whisk to combine until uniform. Add the olive oil, whiskey, white vinegar, and water. Stir until you have a uniform batter. Divide the batter evenly between your two prepared pans.
  3. Bake the cakes: Pop the pans into your preheated, 350-degree F oven. Bake for 35-40 minutes until lightly browned on the top and a toothpick comes out clean when inserted in the middle. When they're done, remove the cakes from the oven and place on a rack for 5 minutes to cool. Then, run a knife around the inside of the pans to loosen the cakes, and remove them from the pans. Set on a rack to cool completely before slicing, filling and frosting.
  4. Make the whiskey-infused whipped cream: Put the heavy cream, sugar, and Irish whiskey in the bowl of your stand mixer or a large mixing bowl (if mixing by hand). Beat until you have a solid whipped cream with stiff peaks.
  5. Slice the cakes into layers: When your cakes are completely cool, slice each round in half, so you have four (ROUGHLY) even layers.
  6. Fill the chocolate layer cake: Set one layer on your cake stand or serving platter. Put 1/4 of your flavored whipped cream on top. Spread around to the edges in an even layer. Repeat, alternating cake and whipped cream, until you have a four-layer filled cake.
  7. Spread any extra flavored whipped cream around the edges with a spatula, distributing the filling evenly.
  8. Make the flavored ganache topping: Put the heavy cream, corn syrup, chocolate chips, and Irish whiskey in a large mixing cup. Microwave on high for 15 seconds at a pop, stirring in between, until melted and uniform. Cool to room temperature. You want the ganache to be really thick.
  9. Frost the cake: When the ganache is thick and at room temperature, spread it over the top of the cake. Spread the ganache to the edges of the cake and let it drip over the edges. There is no right away to do this. It should be organic and gloriously messy looking.
  10. Decorate the cake with Halloween candy: Once you have the ganache layer on, go nuts with the Halloween candy. Let me stress: There is no one right way to do this.
  11. We like to serve fat wedges of this cake with a whiskey cocktail, like our Autumn Apple Cider and Bourbon Cocktail. Enjoy!
7.8.1.2
152
https://www.thehungrymouse.com/2016/11/01/halloween-candy-chocolate-whiskey-layer-cake/


SHARE
Previous articleAutumn Apple Cider and Bourbon Cocktail
Next articleHalloween 2016 in Salem, Massachusetts
Jessie Cross is a cookbook author and creator of The Hungry Mouse, a monster online food blog w/500+ recipes. When she's not shopping for cheese or baking pies, Jessie works as an advertising copywriter in Boston. She lives in Salem, Massachusetts with her husband and two small, fluffy wolves.

LEAVE A REPLY