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Halloween red velvet cake with chocolate fingers

Halloween red velvet cake with chocolate fingers

  • Dessert
  • Halloween

A red cocoa cake with cream cheese frosting and a border of chocolate biscuits with red nails.

Active time1 h

Cooking25 min

Total3 hResting : 1 h 15 min

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Ingredients

  • 280 g unsalted butter
  • 300 g full-fat cream cheese
  • 2 tbsp milk
  • 2 tsp milk
  • 3 eggs
  • 150 g plain yoghurt
  • 342 g white chocolate finger biscuits
  • 50 g unsweetened cocoa powder
  • 1 pinch of red food colouring paste
  • 1 tbsp red food colouring paste
  • 1 tsp vanilla extract
  • 200 g plain flour
  • ½ tsp baking powder
  • ¼ tsp fine salt
  • 225 g caster sugar
  • 140 g icing sugar
  • 2 tsp bicarbonate of soda

Preparation

  1. Heat the oven to 180 °C. Grease both tins with 5 g butter and line their bases. Beat 175 g soft butter with the sugar and vanilla until creamy. Beat in the eggs one by one, then 1 tbsp red colouring.

    280 g unsalted butter
    3 eggs
    1 tbsp red food colouring paste
    1 tsp vanilla extract
    225 g caster sugar
    • oven
    • two 20 cm cake tins
    • baking paper
    • mixing bowl
    • electric mixer

  2. Mix flour, cocoa, bicarbonate, baking powder and salt. Loosen the yoghurt with 2 tbsp milk. Fold the dry mixture into the egg mixture alternately with the yoghurt. Divide between the tins and bake for 25 min until the centres spring back when lightly pressed.

    2 tbsp milk
    150 g plain yoghurt
    50 g unsweetened cocoa powder
    200 g plain flour
    ½ tsp baking powder
    ¼ tsp fine salt
    2 tsp bicarbonate of soda
    • mixing bowl
    • spatula
    • two 20 cm cake tins
    • oven

  3. Leave for 10 min, then turn out and cool on a rack.

    • two 20 cm cake tins
    • wire rack

  4. While the cakes cool, cut one end off each biscuit. Mix 50 g icing sugar with 2 tsp milk and 1 pinch red colouring to make thick red icing. Dip the cut ends and paint a nail on the other end. Place on baking paper and leave to dry.

    2 tsp milk
    342 g white chocolate finger biscuits
    1 pinch of red food colouring paste
    140 g icing sugar
    • knife
    • mixing bowl
    • food brush
    • baking paper

  5. Beat 100 g soft butter until smooth, then beat in the cold cream cheese. Sift in 90 g icing sugar and fold with a spatula just until smooth. Keep chilled while the cakes finish cooling.

    300 g full-fat cream cheese
    • mixing bowl
    • electric mixer
    • sieve
    • spatula

  6. Spread some frosting on one cold cake layer. Add the other layer and frost the top and sides. Stand the biscuits around the edge with their nails upwards. Arrange any biscuits that do not fit around the edge on top. Keep chilled until serving.

    • spatula

Allergens

  • Eggs
  • Gluten
  • Milk
Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Halloween red velvet cake with chocolate fingers