Forget about what you’ve heard, this chocolate cake is sinfully delicious like the name suggests. Which makes it perfect for all our lockdown Halloween celebrations.

Drizzled in a gooey white chocolate ganache which I tinted green using food colouring powder – I would avoid using gel-based colourants as these may seize the chocolate and who wants to throw away chocolate?

I got these cute little candy eyes from Takealot as they have been on my wishlist for what seems like forever! This cake is simple, delicious, and pretty spooky.

Here’s how you can make it!


50g cocoa powder (sifted)

100g muscovado sugar

250ml boiling water

1 tablespoon coffee powder

125g soft unsalted butter

150g granulated sugar

225g cake flour

½ teaspoon baking powder

½ teaspoon bicarbonate of soda

2 teaspoons vanilla essence

2 large eggs, at room temperature


100g white chocolate

1/3 cup of cream

Green food colouring powder

Candy eyes


  1. Preheat the oven to 180 degrees Celcius and brush your bundt pan with butter or spray with baking spray and set aside.
  2. Sift all your dry ingredients into a bowl and set aside.
  3. Whisk the cocoa, coffee powder, and muscovado sugar into a bowl, and pour in the boiling water, set aside.
  4. Cream the butter and granulated sugar together, beating until pale and fluffy.
  5. Add the vanilla essence into the creamed butter and sugar mixture.
  6. Add in one egg and 2 cups of the dry ingredients whilst whisking. Add in the 2nd egg and incorporate the rest of the dry ingredients.
  7. Slowly add in the hot cocoa mixture and fold in until incorporated.
  8. Pour the batter into the prepared bundt pan and bake for 30 minutes or until a skewer inserted comes out clean.
  9. Allow the cake to cool.
  10. To make the ganache, pour the cream over the white chocolate pieces and microwave at 10-second intervals stirring in between.
  11. Add in the green colouring powder, just enough until you get the shade you want. If the ganache is runny, place in the fridge for 15-20 minutes until thickened.
  12. Pour over the cooled cake, evening out with a spatula. Add the candy eyes and refrigerate until set.
  13. Allow cake to come to room temperature before serving.

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