Beetlejuice-Themed Chocolate Cake
This cake is the perfect centerpiece for any Beetlejuice fan’s party or movie night! Get ready to indulge in a slice of the strange and unusual as we show you how to create this hauntingly good dessert!
Equipment
- 3 Large bowls
- 1 Medium-sized bowl
- 1 6 oblong cavity silicone baking pan
- 1 hand mixer (or stand mixer)
- Piping Bags
Ingredients
Chocolate Cakes
- 1 cup all-purpose flour 130g
- 1 cup sugar 207g
- 6 tablespoons unsweetened black cocoa powder 43g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ½ cup milk 120ml
- ½ cup vegetable oil 120ml
- ¾ teaspoons vanilla extract
- ½ cup hot water 120ml
Lemon Cream Cheese Frosting
- 2 ounces block-style cream cheese room temperature, 57g
- ¼ cup unsalted butter room temperature, 57g
- 2 cups confectioner’s sugar 227g
- ½ tablespoon lemon zest
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- yellow gel food coloring
- green gel food coloring
White Icing
- ¾ tablespoon meringue powder
- 1½ tablespoon Warm Water NOT hot
- ¼ tablespoon Light Corn Syrup
- 1 cup Powdered sugar
- ½ teaspoon vanilla extract
- white gel food coloring
Instructions
Chocolate Cakes
- Preheat oven to 300°F (148°C).
- Add the flour, sugar, black cocoa powder, baking soda, and salt to a large mixing bowl and combine. Set aside.
- Add the egg, milk, vegetable oil, and vanilla extract to another medium-sized bowl and whisk together to combine.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Add the water to the batter and mix until well combined. The batter will be very thin.
- Fill the silicone cake mold about 3/4 way and bake for 25-30 minutes, or until a toothpick comes out with a few moist crumbs.
- Remove the cakes from the oven and allow them to cool then remove to a cooling rack to finish cooling.
- Once cooled, make three holes in even spacing on the bottom of the cakes. Through these holes, you will pipe the frosting later. Set them aside.
Lemon Cream Cheese Frosting
- In a large bowl, add room temperature cream cheese and butter and beat with a hand mixer (or stand mixer) until creamy, about 1 minute.
- Add confectioner’s sugar, half at a time, and slowly mix until the ingredients are fully combined. Then, whip at high speed for 2-3 minutes or until light and fluffy.
- Add lemon zest, lemon juice, vanilla extract, and salt then whip until fluffy, another 1 to 2 minutes.
- Add a dash of yellow gel food coloring and a dash of green food gel coloring and mix well.
- Pipe the frosting into the piping bag then pipe it into cooled cakes.
White Icing
- In a deep bowl, add meringue powder and warm water.
- Beat this for about 1 minute until you have a white and frothy mixture.
- Add powdered sugar, corn syrup, and vanilla extract and start mixing at medium to medium-high speed.
- Continue mixing until your icing becomes thick and peaks start forming.
- Color your icing with white gel color.
- Mix with a spoon until the color is fully blended into your icing. Once all icing ingredients were mixed, I added ¼ teaspoon of water at a time to get to the consistency I wanted. My icing was about “flood consistency.” More detailed explanations of icing consistency can be found here.
- Pipe the icing into a piping bag. Pipe it onto the cakes to create white stripes.