Author: @FurqanReisen Serves: 6, Time: 20’prep+40′
Difficulty: easy
Ingredients
- 4 eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- a pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 cup plain yoghurt
- 1/2 cup oil
- 1/4 cup cacao powder
- 1 1/2 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the frosting
- 1 cup soft unsalted butter
- 1 cup cream cheese
- 1/4 cup cacao powder
- 2 cups powder sugar
- 1 teaspoon vanilla extract
For the decoration
- marshmellow kisses (white chocolate)
- dark chocolate melts or black food color decorating tubes
Procedure
Add the eggs, the vinegar, the vanilla extract and the sugar to a bowl and whisk until creamy.
Add the yoghurt and the oil and mix. Set the mixture aside.
In another bowel sift the flour, the salt, the cacao powder, the baking powder and the baking soda together.
Add the flour mixture to the egg mixture and mix until combined.
Pour the batter in a small baking pan lined with parchement paper and bake in a preheated oven at 170C for about 40 minutes or until a skewer comes back clean.
Let the cake cool complitely on a cooling rack.
To prepare the frosting whisk the butter and the cream cheese until creamy.
Add the cacao powder and the vanilla extract and mix.
Add the powder sugar and mix.
If frosting to dry you can add drops of milk and mix.
Set the frosting aside.
Use the microwave or a hot water bath to melt you dark chocolate candy melt or if you have a black food safe coloring pen you can use that.
When the cake is completely cool apply the frosting and place it in the fridge.
Prepare the ghosts by drawing eyes and mouth on them using a toothpick dipped in the dhocolate melt or store bought decorating food colors.
Place the kisses on the cake.
Bon appetit and happy Halloween
Sussex Squad Cooking Club 