Happy Halloween, you guys!!!!!!! Oh gosh I am just the worst at Halloween… I never put enough effort into making plans or finding a witty and hilarious costume ahead of time, and before I know it–oops, it’s the night before! I’m never really one for a crazy night on the town, and this year asked Roy if we could spend it watching scary movies at home and a giant bowl of popcorn and candy (I’m not sure if I’ll get my wish). Once when I was 16, I got dressed up to go Trick-or-Treating and my high school boyfriend told me I was too old. I mean, maybe he had a point, but it’s slightly scarred me so now I use any excuse I can to buy myself Halloween candy.
This year’s excuse is this black chocolate cake with ooey gooey slime covered popcorn and all the Halloween candies!!! Ok, I ended up saving like 90% of all the candy I bought because I still need some for my scary movie marathon. Also, there are no Kit Kats present because I am missing Steph and she is the Kit Kat Queen. A significant part of our friendship was founded on the fact that she loves Kit Kats and I love Reese’s, which we always happily traded when surveying our Halloween candy inventory. What are your favorite candies?!
It’s feels like it’s been such a long time since I’ve gotten a chance to catch up with you guys and just kind of rant on about all sorts of random and blog related things. First things first, can we talk about all the new music flying around in the world right now and how overwhelmed I am. Ellie, JB, Adele (DUH), and I know we’ve all probably seen and had a good laugh at the Hotline Bling GIFs.
Also, there’s a BuzzFeed article titled 15 Songs You Loved (But Forgot About) From 10 Years Ago that completely made my day. 1 Thing instantly reminds me of shopping with my friends at Wet Seal. Do Wet Seals still exist in the world??
In blogging related news, #TotoroWeek is happening over on Steph & Lyndsay’s blogs! Check them out for more fun and uber cute Totoro inspired dishes 🙂 How incredibly adorable are Alana’s Black Sesame Cream Puffs and Cindy’s Totoro Shortbread!!!
Also, I have a recipe in a cookbook! A few months ago, Mollie from Parsley and Pumpkins asked me to contribute to a vegetarian cookbook. Though I am not a vegetarian, I do enjoy making veggie friendly meals and am so excited about all the amazing recipes in this book, The Casual Veggie! I have an affiliate link for the cookbook, which you can check out here!
P.S. Only 5 raspberries were harmed in the making of my “bloody” hand. Wishing you all the most wonderful of Halloweens!! Eat some candy for me 🙂
Black Chocolate Halloween Cake
For the black chocolate cake:
1/2 cup butter (1 stick)
1 1/4 cup sugar
1/2 cup cocoa powder
1 cup water
1 1/4 cup + 2 tbsp flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1. Preheat oven to 350°F. Grease and line three 6-inch cake tins with parchment paper.
2. Sift the flour, baking soda, baking powder, and salt together in a bowl.
3. Heat the water till it reaches a boil. Whisk in the cocoa powder till dissolved. Set aside to cool slightly.
4. In the bowl of a stand mixer, cream the butter and sugar together till light and fluffy. Add in the eggs one at a time, making sure it is evenly incorporated between each addition. Scrape down the sides of the bowl as necessary.
5. Add in the dry ingredients and wet to the creamed mixture in two separate additions, beginning and ending with the dry. Add the dry ingredients in 4 parts and the wet in 3.
6. Split the batter evenly between the three cake pans. Bake for 35-40 minutes.
For the black chocolate ganache:
2 cups dark chocolate
1 cup heavy cream
1/2 container of black gel food coloring
1. Pour the dark chocolate into a large bowl and set aside.
2. Microwave the heavy cream for a minute until it begins to bubble. Immediately pour the cream over the chocolate. Cover and let the chocolate melt for a few minutes.
3. Uncover and whisk the heavy cream and chocolate together until it is combined and a smooth consistency. Add in the black food coloring.
4. Let the ganache sit at room temperature until it has thickened and set. You’re looking for a consistency similar to buttercream frosting.
For the popcorn:
1/4 cup butter (1/2 stick, 4 tbsp)
1/2 cup light brown sugar, packed
1 tbsp light corn syrup
1 heaping cup miniature marshmallows
green and yellow food coloring
3 cups popped popcorn
1. In a medium sauce pan, melt the butter, brown sugar, and corn syrup together until the sugar is completely dissolved.
2. Remove the pan from the heat. Stir in the marshmallows until combined. Add in food coloring to reach your desired shade of slimy green!
3. Place the popped popcorn in a large bowl. Pour the hot marshmallow mixture over (careful, it’s hot!) the popcorn. Use a wooden spoon to mix the slime together with the popcorn. Let cool until the popcorn is not too hot to handle, then shape into a mound and add to the top of the cake.
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