I admit – I put up all my Halloween decorations on the first day of October. We’ve entered my favourite time of year, people. From now until January, it’s all about partying and eating and holidays. Wahoo! What better way to kick off the season of eating than with a holiday food party? I’m getting together with my favourite bloggers to bring you tantalizingly terrifying treats for Halloween.
When I was young, I wasn’t allowed to go trick or treating. I never had costumes except the ones I would create from the stuff we had at home (I went to school as a “gypsy” more times than I’d have liked). I would be the kid at the door handing out candy to all the happy children in their amazing store bought costumes. Regardless, I always enjoyed this holiday. I remember carving pumpkins in elementary school. Being excited for the Halloween parties our teachers would throw for us. Watching Halloween specials on tv, especially the Simpsons Treehouse of Horror episodes.
Now that I have a house to decorate, I’ve gone a little buck wild. I started buying decorations in late August. And I can’t freaking wait to dress up and give out candy on Halloween night. When I was still living in my condo, I used to drive home to my parent’s house on Halloween to give out candy. Sadly, they would only get around 5-10 trick or treaters, which is pretty lame. There are lots of kids in my neighbourhood so I’m expecting a crowd this year.
The Husband and I take our costumes pretty seriously too. We spent a month making these Transformer costumes out of cardboard a few years ago.
I ambitiously tried making my Halloween dessert contribution as awesome looking as those costumes, but I wasn’t as successful. No sweat, because this creepy crawly coffee cake was absolutely delicious!
Coffee Cake (adapted from The Pioneer Woman)
1 cup butter
3 tbsp instant espresso powder
1 cup boiling water
1 cup all purpose flour
1 cup cake flour
1 cup granulated sugar
1/2 cup brown sugar, packed
1/2 tsp salt
2 tsp baking soda
1/2 cup buttermilk
2 large eggs
1 tbsp vanilla
Preheat the oven to 330 degrees F. Line two 8 inch cake pans with parchment paper and grease liberally with butter.
Melt the butter in a saucepan. Add the espresso powder and boiling coffee. Set aside.
Mix the flours, sugars, salt and baking soda in a large bowl. Pour the butter mixture into the flour mixture and stir together.
In a medium bowl, mix the buttermilk, eggs and vanilla. Add the buttermilk mixture to the flour/butter mixture and stir until combined.
Pour the batter into the two pans. Bake for 20 to 25 minutes. Begin checking the cake at 20 minutes because you don’t want to over bake it. If a cake tester comes out clean, remove the pans from the oven. Allow to cool in the pans for 20 minutes before removing.
Faux Mocha Mousse
8 ounces milk chocolate, chopped
2 cups whipping cream plus 2/3 cup whipping cream
2 tbsp instant espresso powder
Place the fine chopped chocolate into a large heat-proof bowl.
Heat the 2/3 cup whipping cream in a saucepan over medium low heat. Once the cream is simmering, add the espresso powder and mix until fully incorporated into the cream. Pour the hot cream over-top of the chocolate and stir until all the chocolate has melted. Set aside to cool completely.
Whip the 2 cups whipping cream until stiff peaks form. Carefully fold the whipped cream into the melted chocolate until fully combined. Store the mousse in the fridge until it’s time to assemble the cake.
Coffee Cream Cheese Whipped Cream Frosting
1 stick (1/2 cup) unsalted butter, softened
1 package cream cheese, softened
1 cup powdered sugar
2 tbsp espresso powder
1 cup whipped cream (homemade or store-bought)
In the bowl of your stand mixer or in a large bowl with an electric hand mixer, cream the butter and cream cheese together until light and fluffy. Add the espresso powder and mix until combined. Slowly add the powdered sugar and mix until combined. Fold in the whipped cream. Store the frosting in the fridge until it’s time to assemble the cake.
A few notes before we start. The frosting and mousse are fairly light and soft, so this isn’t the greatest travelling cake. I brought this to a party and I froze the cake after I had assembled it to make sure it wouldn’t slide apart in the car.
Cut the two cakes in half to create four layers. Fill the layers with the mocha mousse. Freeze the cake until it’s stable enough to frost. Cover the outside of the cake with the coffee cream cheese whipped cream frosting. You can add chocolate decorations as I did or leave it unadorned. Seriously though, the creepier the cake looks the better!
This cake is ridiculously moist ‘n fluffy, with a very pronounced coffee flavour (exactly what I was going for). I made sure that none of the different components were too sweet and they complimented each other perfectly. There’s a lovely tang from the cream cheese and the frosting and mousse are lovely ‘n light combined with the toothsome cake.
What are your plans for Halloween? Are you as excited as I am? If so, make sure you visit all of my amazing friends for some creepy ‘n delicious Halloween treat inspiration:
- Mini Pumpkin Oreo Cheesecakes from Chocolate Moosey
- Liquid Ghost Halloween Cocktail from Pineapple and Coconut
- Peanut Butter White Chocolate Popcorn from The Girl in the Little Red Kitchen
- Nutty Peanut Buttery Caramel Apples from Hungry Couple
- Creepy Crawly Coffee Cake from gotta get baked
- Chocolate Sugar Cookies from Jen’s Favorite Cookies
- Baked Chocolate Donuts with Pumpkin Bourbon Glaze from Crumb
- Count Chocula Peanut Butter Marshmallow Treats from Cupcakes and Kale Chips
- Devil’s Wing Sauce from Magnolia Days
- Spider Web Cookie Cake from That Skinny Chick Can Bake