It’s almost October and River is already bursting with excitement for Halloween, I’m not sure he can make it to the 31st! The house is already covered in pictures of bats and pumpkins and all sorts of spooky things that he’s spent ages creating.
We have lots of little Halloween treats planned throughout the month to build up to his favourite day of the year. Starting with our most loved tradition, a special screening of the Curious George Halloween special!
This year River has requested we turn the viewing into a pre-Halloween party! So we’ll be commandeering his grampy’s projector and watching it in the dark with a ton of spooky treats, and taking centre stage will be this devilish delight. A lovely sponge cake covered with chocolate icing finished off with a good helping of ‘slime’ (not real slime) and containing an ultra scary batty surprise in the middle (not a real bat).
This impressive cake is actually pretty simple to make, and should receive a few wows at the bat reveal!
- FOR THE CHOCOLATE BATS
- 200g (just under 1 cup) butter
- 200g (1 cup) caster sugar
- 4 eggs
- 200g (just under 1½ cups) plain flour
- 50g (3/8 cup) cocoa powder
- 2 tsp baking powder
- FOR THE VANILLA CAKE
- 150g (2/3 cup) butter
- 150g (3/4 cup) caster sugar
- 3 eggs
- 125g (7/8 cup) plain flour
- 2 tsp baking powder
- 1 tsp vanilla extract
- FOR THE TOPPING
- 165g (1¼ cup) icing sugar
- 15g (1/8 cup) cocoa powder
- green food colouring paste
- Preheat the oven to 180C/350F. Grease and line two 20cm (7½ inch) square cake tins and one 22cm (8½ inch) loaf tin and set aside.
- To make the chocolate bat cakes, place the butter and sugar in the bowl of a electric mixer and beat together until light a fluffy. Add the eggs 1 at a time with a table spoon of flour, mix well between each addition.
- Sieve in the rest of the flour with the coca powder and baking powder and mix gently until just combined.
- Divide the mixture between the prepared square tins and bake for around 15-20 minutes, until a skewer inserted into the middle of the cake comes out clean. Leave to cool in the tin for 5 minutes, then place on a wire rack until completely cool.
- Once cooled, use a bat cookie cutter that fits snugly into your loaf tin to cut out 6-9 bats- you need enough to fill the tin from one end to the other. Set aside.
- To make the vanilla cake, place the butter and sugar in the bowl of a electric mixer and beat together until light a fluffy.
- Add the eggs 1 at a time with a table spoon of flour, mix well between each addition.
- Sieve in the rest of the flour with baking powder and mix gently until just combined, mix in the vanilla extract.
- Spoon ⅓ of the vanilla mixture into the bottom of the prepared loaf tin, place the chocolate bats, the right way up, down the length of the tin. Spoon the remaining vanilla mixture over the top and down the sides of the bats. Smooth the top over and then gently bang the tin on the worktop to help the mixture to settle around the bats.
- Bake in the oven for around 45 minutes, until a skewer inserted into the middle comes out clean. Allow to cool in the tin for 10 minutes, then place on a wire rack to cool completely.
- To make the chocolate icing, place 150g of the icing sugar and the cocoa powder into a mixing bowl, add 2 tbsp of warm water and mix until smooth and soft, you may need to add a bit more water. Spread over the top of the cake and allow it to drizzle down the sides, leave for 30 minutes to set.
- To make the 'slime' place the remaining icing sugar in a small bowl and add a few drops of water to make a smooth, pipeable icing, add the green food coloring and mix well.
- Place in a small piping bag cut of the tiny tip of the end and drizzle over the set chocolate icing, leave to set for a few minutes.