It may be haunted but don’t be daunted – just follow our easy steps and get the kids involved to make this fab haunted house party cake.
Preheat the oven to gas 4, 180°C, fan 160°C and line a 33 x 23cm baking tin with nonstick baking paper. Melt the butter and chocolate in a heavy-based saucepan over a low heat, stirring occasionally, until smooth and glossy. Set aside to cool for 5 mins. Whisk the eggs, sugar and vanilla with an electric whisk in a large bowl for 1 min until pale and just combined. Stir in the cooled chocolate mix. Fold in the flour and salt until just combined; pour into the lined tin. Bake for 30-35 mins until the top is pale brown and dry and the centre no longer wobbles. Leave to cool completely in the tin.
Place the brownie, with a short edge facing you, on a board and cut a vertical 4 x 16cm rectangular strip from the top left corner. Cut this piece in half to give 2 x 8cm long pieces, then cut each in half again diagonally. Set aside.
For the turrets: cut a shorter rectangle, 4 x 18cm, next to the first one and set aside. Piece the diagonal pieces together to make 2 triangular turrets and arrange at the top of the brownie.
Using a palette knife, cover the brownie with a thin layer of chocolate frosting. Cover the right roof turret with full-length Matchmakers and set 1 full-length Matchmaker aside.
Cover the left turret with halved Matchmakers. Repeat at the lowest indentation for the lower roof. Use the smaller broken Matchmakers to cover the middle roof, taking them halfway across. Place the reserved Matchmaker between the two turrets, to separate, as shown.
For the door: Cut a Matchmaker to 7.5cm long, then place 3 more either side of it. Cut these at a downward angle, on both sides, to create an arched door, then press onto the brownie.
For the windows: Roll out the yellow icing to 2mm thick and cut into pieces just larger than your biscuits. Dab a little water on the icing, then carefully press onto the biscuits. Fold over the edges and press onto the back of the biscuits to seal. Roll out the white icing to 2mm thick and cut out a small ghost, 3 x 6cm. Moisten and stick onto one of the windows. Roll out half the black icing to 3mm thick and cut into 2mm strips to make windowpane details. Dab with water, stick to the yellow icing, then stick the windows onto the house.
For the ghost: Halve the remaining black icing. Roll one half into an egg shape for the spider’s body and roll the rest into a thin sausage shape. Cut the length equally into 4, then lay parallel and gently squeeze in the middle to make legs. Dab the centre with water and press the body on top. Dab water onto a window and stick on the spider. Use the icing offcuts to make a door handle and eyes for the ghost.
Use the white writing icing to draw eyes on the spider, and cobwebs on the windows and roof. Stick the Smarties where you would like mini spiders; use yellow writing icing to draw legs and eyes, and to add a number to the door. Will keep in a cool, dry place for up to 5 days.
We've made a handy shopping list so you can get everything you need to make this Halloween chocolate brownie cake. Don't forget to screenshot before you go shopping!
For the brownie400g unsalted butter, cubed400g dark chocolate (54% cocoa solids), broken into pieces6 large eggs500g caster sugar1 tbsp vanilla extract250g plain flour1 tsp salt
To decorate300g chocolate flavour frosting2 x 120g packs Matchmakers100g yellow ready-to-roll fondant icing5 biscuits (we used 4 Nice and 1 halved jam sandwich cream)20g white fondant icing50g black fondant icingwhite and yellow coloured writing icing pens3 purple Smarties
Makes 24 servings | Takes 1 hr 50 mins plus cooling | Undecorated brownie can be frozen
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