Thanksgiving dessert is often relegated to pumpkin pie and I was happy to have an alternate that was cute and fun. And I don’t like pumpkin pie, it’s a squash and should only be in savory dishes.
I made these following the Cake Pops book. There are also lots of other ideas for other holidays in the book.
A cake is crumbled (in the food processor), mixed with frosting, rolled into spheres and frozen. I dipped these with cocoa Wilton Candy Dips and next time I would likely just use regular chocolate and temper it. It will be crisper and shinier. But I would still likely use the dipping chocolate if I wanted other colors.
The decorations are pretzels, candy corn, chocolate covered toffee for the head and sprinkles for the nose and mouth. The eyes are with the Wilton Food Writer Edible Color Markers. The markers are great for simple decorating.
I often find it easier to bake a cake from scratch instead of mix. I don’t keep store-bought cake mixes in my pantry and if I have to do “Step Zero. Go to the store and buy a cake mix” it takes longer. It is far easier to make a cake from what I have in my kitchen. And especially with weighing ingredients it goes very quickly to put together a recipe.
I picked a recipe that did not contain buttermilk since I didn’t have any in the fridge and didn’t feel like using the substitution of milk with vinegar.
I licked the spoon used to add the frosting and remembered why I make homemade frosting, but it was fine for this recipe. The frosting gets mixed in and just adds some sweetness, but doesn’t overwhelm like it would on a cake or cupcake.
I used natural cocoa powder in the cake, not the alkalized or dutched that was suggested. I also baked in a square pan since I crumbled this cake.
Chocolate Layer Cake
adapted from Rose’s Heavenly Cakes by Rose Levy Beranbuam
Chocolate Layer Birthday Cake
adapted from Rose’s Heavenly Cakes by Rose Levy Beranbaum
Chocolate Cake Batter
42 grams unsweetened cocoa powder (natural is fine)
1/2 cup boiling water
2 large eggs, room temperature
3 tablespoons water
1 1/2 teaspoons vanilla extract
156 grams cake flour
200 grams superfine sugar (granulated sugar whirred in food processor)
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, room temperature
2 tablespoons canola oil
Preheat oven to 350 degrees F. Prepare cake pan, cut out a 8 inch square of parchment paper, spray a 8 inch by 8 inch round cake pan with non-stick cooking spray. Place parchment paper round on the bottom then coat with more non-stick cooking spray or baking spray with flour.
In a medium bowl whisk together the cocoa powder and boiling water until smooth. To help cool the chocolate mixture, place it in the refrigerator for a few minutes. It needs to be at room temperature before adding to the cake batter.
In a small bowl lightly whisk together the eggs, 3 tablespoons of water, and vanilla extract.
In the bowl of a stand mixer, mix the flour, sugar, baking powder and salt on low speed for about 30 seconds. Add butter, oil and chocolate mixture, continue mixing on low until for about 15 seconds then increase speed to medium and mix for about 1 1/2 minutes. Stop and scrape down the sides once or twice if necessary.
Reduce mixing speed to medium-low, then slowly add the egg mixture in two additions and mix for about 30 seconds after each addition. Scrape down the sides of the bow if necessary.
Pour batter into prepared cake pan. Bake for 30-40 minutes or until a toothpick or cake tester come out clean when inserted into the center of the cake. Allow the cake to cool for 10 minutes in the cake pan placed over a wire rack. Before unmolding the cake run a thin knife around the sides of the cake. Transfer the cake to the wire rack to cool completely.