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Homemade Chocolate Frankenstein Cake photo

Chocolate Frankenstein Cake

This Chocolate Frankenstein Cake is a fun and delicious treat perfect for Halloween parties!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 inch chocolate cake (2 layers)
  • 2 cups chocolate frosting
  • 1/4 cup white chocolate chips melted
  • 3 Peanut M&Ms any color you like
  • 1 Twix Candy Bar
  • green frosting for decorating

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Spatula
  • Cooling rack
  • Microwave-safe bowl
  • Piping Bag

Method
 

Cooking Chocolate Frankenstein Cake:
  1. Step 1: Bake the Chocolate Cake Layers. Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans. Prepare your favorite chocolate cake batter and divide it evenly between the two pans. Bake for 25-30 minutes or until a toothpick comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a cooling rack.
  2. Step 2: Prepare the Frostings. While your cakes are cooling, prepare the chocolate frosting. Cream together butter and powdered sugar, adding cocoa powder and milk until desired consistency. Set aside. Melt white chocolate chips in a microwave-safe bowl, heating in 30-second intervals.
  3. Step 3: Assemble the Cake. Once the cakes are cool, place one layer on a cake stand. Spread chocolate frosting on top. Place the second layer on top and apply a thin crumb coat around the cake.
  4. Step 4: Frost with Green Frosting. Use green frosting to frost the entire cake. Use a spatula for a smooth finish or a piping bag for decorative edges.
  5. Step 5: Add the Finishing Touches. Drizzle melted white chocolate over the top. Use three Peanut M&Ms for eyes and cut the Twix bar in half for a mouth. Enjoy your Chocolate Frankenstein Cake!

Notes

  • Feel free to decorate with other candies for a unique twist.
  • Store leftovers in the refrigerator for up to three days.
  • For a gluten-free version, substitute with a gluten-free flour blend.