Halloween Monster Cake
For an easy Halloween treat that's sure to impress, try this mud cake hack. Grab some Countdown Mud Cakes and turn them into this yummy (and scary) Monster Mud Cake.
Recipe Tip Serve any remaining cake balls in a bowl or on the side.
Ingredients
- 3 chocolate mud cakes
Decorations
- 1 white chocolate mud cake
- 200 grams butter, softened
- 3 cups icing sugar
- 1 teaspoons vanilla essence
- 3 drops green food colouring
- 150 grams white chocolate buttons
- 8 dark chocolate chips
- 1 liquorice strap
- 3 chocolate mud cakes
Decorations
- 1 white chocolate mud cake
- 200 grams butter, softened
- 3 cups icing sugar
- 1 teaspoons vanilla essence
- 3 drops green food colouring
- 150 grams white chocolate buttons
- 8 dark chocolate chips
- 1 liquorice strap
- Step 1 of 9Remove the paper from the chocolate cakes. Using a sharp knife slice off the icing to provide an even top.
- Step 2 of 9To make the butter cream, in a large bowl, beat the butter for 3 to 4 minutes until light and creamy. Add the icing sugar half a cup at a time, beating for 2 minutes after each addition. Add the vanilla essence and hot water, continuing to beat until light and fluffy.
- Step 3 of 9Place one chocolate cake onto a flat surface and cover the top with a portion of the white butter cream icing. Place the next cake on top and repeat. Place the third cake on top.
- Step 4 of 9To the remaining butter cream add the green colouring until your desired level of green by mixing through until even. Cover the top and sides of the cake generously. Using a fork, create the hairy look by flicking the fork forwards and backwards.
- Step 5 of 9To make the eyes, remove the paper from the white chocolate cake.
- Step 6 of 9Crumble the cake along with its icing and roll into walnut sized balls by pressing the mixture together. Place a wooden skewer into the base of the balls and set aside.
- Step 7 of 9Place the white chocolate into a heat proof bowl over simmering water stirring until smooth. Remove from the heat. Dip each ball into the melted chocolate, then stick into an orange or tomato and allow to cool.
- Step 8 of 9Just before the chocolate sets place a small dark chocolate chip into the centre of each eye.
- Step 9 of 9To finish the cake make a mouth from the liquorice and teeth from the chocolate buttons. Stick four or five eyes into the cake.
Method
- Step 1 of 9Remove the paper from the chocolate cakes. Using a sharp knife slice off the icing to provide an even top.
- Step 2 of 9To make the butter cream, in a large bowl, beat the butter for 3 to 4 minutes until light and creamy. Add the icing sugar half a cup at a time, beating for 2 minutes after each addition. Add the vanilla essence and hot water, continuing to beat until light and fluffy.
- Step 3 of 9Place one chocolate cake onto a flat surface and cover the top with a portion of the white butter cream icing. Place the next cake on top and repeat. Place the third cake on top.
- Step 4 of 9To the remaining butter cream add the green colouring until your desired level of green by mixing through until even. Cover the top and sides of the cake generously. Using a fork, create the hairy look by flicking the fork forwards and backwards.
- Step 5 of 9To make the eyes, remove the paper from the white chocolate cake.
- Step 6 of 9Crumble the cake along with its icing and roll into walnut sized balls by pressing the mixture together. Place a wooden skewer into the base of the balls and set aside.
- Step 7 of 9Place the white chocolate into a heat proof bowl over simmering water stirring until smooth. Remove from the heat. Dip each ball into the melted chocolate, then stick into an orange or tomato and allow to cool.
- Step 8 of 9Just before the chocolate sets place a small dark chocolate chip into the centre of each eye.
- Step 9 of 9To finish the cake make a mouth from the liquorice and teeth from the chocolate buttons. Stick four or five eyes into the cake.
Nutrition per serving
3648 Kilojoules
Protein7 grams
Fat43 grams
Carbs113 grams
Sugars85 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 9Remove the paper from the chocolate cakes. Using a sharp knife slice off the icing to provide an even top.
- Step 2 of 9To make the butter cream, in a large bowl, beat the butter for 3 to 4 minutes until light and creamy. Add the icing sugar half a cup at a time, beating for 2 minutes after each addition. Add the vanilla essence and hot water, continuing to beat until light and fluffy.
- Step 3 of 9Place one chocolate cake onto a flat surface and cover the top with a portion of the white butter cream icing. Place the next cake on top and repeat. Place the third cake on top.
- Step 4 of 9To the remaining butter cream add the green colouring until your desired level of green by mixing through until even. Cover the top and sides of the cake generously. Using a fork, create the hairy look by flicking the fork forwards and backwards.
- Step 5 of 9To make the eyes, remove the paper from the white chocolate cake.
- Step 6 of 9Crumble the cake along with its icing and roll into walnut sized balls by pressing the mixture together. Place a wooden skewer into the base of the balls and set aside.
- Step 7 of 9Place the white chocolate into a heat proof bowl over simmering water stirring until smooth. Remove from the heat. Dip each ball into the melted chocolate, then stick into an orange or tomato and allow to cool.
- Step 8 of 9Just before the chocolate sets place a small dark chocolate chip into the centre of each eye.
- Step 9 of 9To finish the cake make a mouth from the liquorice and teeth from the chocolate buttons. Stick four or five eyes into the cake.