Chocolate Chocolate Chip Jack-o'-Lantern Cake

By The Canadian Living Test Kitchen

Tested till perfect

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Chocolate Chocolate Chip Jack-o'-Lantern CakeTwo Bundt cakes, one on top of the other, form a squat ball shape — perfect to mimic the shape of a pumpkin. When making your shopping list for the cake, double the cake amounts because you will need to make two Bundt cakes. If you like, leave 2 tbsp (25 mL) of the Butter Icing untinted to use as teeth on the finished cake.5 out of5based on2 ratings.
Chocolate Chocolate Chip Jack-o'-Lantern Cake

See larger image. (Photography by Yvonne Duivenvoorden)

This recipe makes 24 servings

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Nutritional Info
Per serving: about -
cal 703703 cal
pro 7 g7g pro
total fat 29 g29g total fat
sat. fat 14 g14g sat. fat
carb 109 g109g carb
fibre 4 g4g fibre
chol 85 mg85mg chol
sodium 491 mg491mg sodium
% RDI: -
calcium 88 calcium
iron 2222 iron
vit A 1717 vit A
folate 2020 folate

Two Bundt cakes, one on top of the other, form a squat ball shape — perfect to mimic the shape of a pumpkin. When making your shopping list for the cake, double the cake amounts because you will need to make two Bundt cakes. If you like, leave 2 tbsp (25 mL) of the Butter Icing untinted to use as teeth on the finished cake.

Ingredients

  • Cake (make two):
  • 2-1/2 cups all-purpose flour 2-1/2 cups all-purpose flour
  • 1 cup granulated sugar 1 cup granulated sugar
  • 1/2 cup packed brown sugar 1/2 cup packed brown sugar
  • 1 cup unsweetened cocoa powder 1 cup unsweetened cocoa powder
  • 2 tsp baking soda 2 tsp baking soda
  • 1/2 tsp baking powder 1/2 tsp baking powder
  • 1/2 tsp salt 1/2 tsp salt
  • 2 cups buttermilk 2 cups buttermilk
  • 2 eggs 2 eggs
  • 1/3 cup vegetable oil 1/3 cup vegetable oil
  • 1-1/2 tsp vanilla 1-1/2 tsp vanilla
  • 1 cup chocolate chips 1 cup chocolate chips
  • Decorations:
  • Butter Icing Recipe Butter Icing Recipe
  • 1 unit paste food colouring , green1 unit paste food colouring, green
  • 1 unit paste food colouring , orange1 unit paste food colouring, orange
  • 1 flat-bottomed ice-cream cone 1 flat-bottomed ice-cream cone
  • 1 tube decorator Icing , black, fitted with small piping tip1 tube decorator icing, black, fitted with small piping tip

Preparation

Butter Icing

Cake: Grease 10-inch (3 L) Bundt pan; set aside.

In large bowl, sift together flour, granulated and brown sugars, cocoa powder, baking soda, baking powder and salt. Sift again to blend completely. In separate bowl, beat together buttermilk, eggs, oil and vanilla. Pour over dry ingredients; stir until moistened. Stir in chocolate chips. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. Repeat to make second cake. (Make-ahead: Wrap cakes in plastic wrap and store at room temperature for up to 1 day or freeze in airtight container for up to 2 weeks.)

Decorations: In small bowl, stir 1 cup (250 mL) of the butter icing with enough green food colouring to tint deep green; cover with plastic wrap and set aside. Tint remaining icing bright orange.

Level off base of each cake. Place 1 cake, rounded side down, on flat cake plate or cake board. Spread top with 1-1/4 cups (300 mL) of the orange icing; top with second cake, rounded side up, aligning ridges. Using offset spatula, spread thin layer of orange icing all over cake in smooth upward strokes. Refrigerate until firm, about 1 hour.

Meanwhile, spread one-third of the green icing over outside of ice-cream cone. Set, open end down, on small plate; refrigerate until firm. Evenly spread remaining orange icing over cake.

Using toothpick, draw face on pumpkin. Using black icing tube, trace markings with icing; fill in. Place green cone, open end down, in hollow at top of cake to form stem.

Transfer remaining green icing to piping bag fitted with small plain tip or plastic bag with 1 small corner snipped off. Pipe into leaves and curls around cone. (Make-ahead: Refrigerate until icing is firm, about 30 minutes. Cover loosely with plastic wrap and refrigerate for up to 24 hours.)

Additional information :

Tips
You can use a butter knife instead of an offset spatula for spreading the icing. 

Bulk food or cake decorating stores carry black decorating icing with attachable piping tips and paste food colouring, which yields a much brighter colour than liquid food colouring.

You can use just about any 10-inch (3 L) Bundt pan, but ones with rounded ridges make the cakes easier to ice and look more pumpkinlike. There is a variety of cake pans available at houseware stores and through cooking equipment catalogues, such as Ashton Green and Wilton (or visit their websites at www.ashtongreen.com and www.wilton.com).

Don't have time to make cake and icing from scratch? Use 1 box (520 g) best-quality chocolate cake mix for each Bundt cake and use 3 containers (450 g) vanilla icing, tinted as directed for the icing. Be aware that cake mixes and prepared icings currently contain trans fats.

Source : Canadian Living Magazine: November 2004

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