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Chocolate cake with white icing, pumpkins, and spider web design

Halloween Chocolate and Caramel Torte

flour and filigree
Chocolate cookie layers filled with caramel and a light and silky chocolate cream.
Print Recipe Pin Recipe
Prep Time 1 day 1 hour
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 10 people
Calories 220 kcal

Ingredients
  

For the cookie

  • 2 cups all-purpose flour
  • ⅓ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup butter softened
  • ⅔ cup sugar
  • ⅓ cup brown sugar
  • 1 egg
  • ¼ cup water
  • 1 tsp vanilla

Filling

  • 2 ½ cups whipping cream
  • ½ cup white sugar
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla
  • 1 tablespoon icing sugar
  • Half of a recipe for Caramel Icing
  • Melting chocolate wafers optional
  • Food colouring optional

For the filling

Instructions
 

For the Cookie

  • Preheat oven to 350℉ (180℃)
  • In a large bowl combine flour, cocoa, baking soda, and salt. Whisk to combine.
  • In the bowl of a stand mixer, with a paddle attachment. (Or in a bowl by hand.) Cream the butter and sugars until light and fluffy.
  • Mix in the water and vanilla.
  • Add the flour mixture. Mix to a dough.
  • Draw four 8-inch circles onto parchment paper.
  • Split the dough into 4 equal parts. Press each part onto the 8-inch circle.
  • Press the dough out with your hands to form a circle.
  • Bake in preheated oven for 10-12 minutes.
  • Cool completely before adding the filling.

For the Filling

  • In the bowl of a stand mixer, combine all of the ingredients except for the cream.
  • Chill for 30 mins. Meanwhile, prepare the caramel icing recipe.
  • Add 2 cups of cream to the chilled bowl. Whip until stiff peaks.

Assembly

  • Place a thin layer of the caramel icing on each cookie circle
  • Place the first cookie, with caramel, on the cake stand
  • Cover with a layer of the chocolate cream.
  • Place the next cookie layer on top, then chocolate cream.
  • Place the next cookie layer, then the rest of the chocolate cream.
  • Place the final cookie with caramel.
  • In the bowl of the stand mixer, whip the remaining ½ cup of whipping cream and 1 tablespoon of icing sugar.
  • Reserving about a half cup of the whipped cream. (This will be for the pumpkin decoration) Spread the rest on the top of the cake.
  • Refrigerate for a few hours or overnight. (This will allow the layers to soften slightly)

Decorations

  • In a piping bag place ¼ cup of chocolate melting wafers. Place in a cup of hot tea water.
  • Mix the reserved whipping cream with orange food colouring.
  • Cut the tip off the piping bag and pipe a spiders web on top of the cake.
  • Place the orange whipping cream in a piping bag with an open star tip and pipe pumpkins around the top of the cake. Add the chocolate to the top as stems.
  • If desired you can add green icing as leaves and vines.
Keyword Cake, chocolate, Fall, kid-friendly