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+ servings

The Chocolate Cake That Is Spooky Levels of Good


  • Chocolate Cake
  • 4 ½ oz dark chocolate, chopped fine
  • 3 Tbsp whole milk
  • 1 cup self-rising flour
  • ¼ tsp salt
  • 3 Tbsp cocoa powder
  • 10 Tbsp unsalted butter, at room temp
  • ¾ cup natural sugar (Sugar in the Raw or turbinado)
  • 3 eggs

  • Chocolate Buttermilk Frosting
  • ¾ cup powdered sugar
  • ¼ cup natural cocoa powder (not dutched)
  • 2 Tbsp buttermilk

  • For Decorating
  • chocolate cookies, crushed
  • pretzel sticks
  • candy pumpkins
  • Milano cookies
  • chocolate poky
  • gummy worms


  • Chocolate Cake
  • Preheat oven to 300° F
  • Butter an 8" cake pan and line it with parchment paper
  • Place the chocolate and milk in a heatproof bowl and set over a pan of barely simmering water, ensuring that the bottom of the bowl doesn't touch the water
  • Once melted, let cool slightly
  • Sift the flour, salt, and cocoa powder together before setting aside
  • Beat the butter until soft
  • Add the sugar and beat until creamy and light
  • Add the eggs one at a time, beating thoroughly after each addition
  • Using a rubber spatula, fold in the melted chocolate and then the flour and cocoa mixture until just combined, without overworking the batter
  • Pour into the prepared pan, smooth the top and bake for 35-40 minutes, until a skewer inserted in the center comes out clean
  • Let cool completely in the pan, before turning it out

  • Chocolate Buttermilk Frosting
  • In the meantime, make the icing by whisking together the powdered sugar, cocoa, and buttermilk. Really go at it for at least a minute.
  • The icing should end up smooth and creamy looking, adjust with a touch of powdered sugar or a few extra drops of buttermilk if you want to tweak the consistency at all.
  • When the cake is completely cool, run the icing around the top and sides with an offset spatula and decorate