Ingredients
For the Chocolate Cake:
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330 g self-raising flour
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360 g granulated sugar
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360 g butter
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6 eggs
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30 g unsweetened black cocoa powder
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1½ tsp baking powder
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½ tsp salt
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90 ml milk
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2 tsp vanilla extract
For the Buttercream:
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400 g butter (salted)
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800 g powdered sugar (icing sugar)
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1¼ tsp Vanilla Extract (Alcohol-Free)
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2 tbsp milk or cream (optional, if buttercream is too stiff)
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Electric green food coloring (a few drops)
For Decorations:
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250 g orange fondant
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200 g black fondant
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1 tbsp CMC powder
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Sprinkles
Instructions
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Preheat oven to 180°C (350°F) and grease or line your cake pan.
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Cream 360 g butter with 360 g sugar until light and fluffy.
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Add eggs one at a time, mixing fully before adding the next.
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Sift together 330 g self-raising flour, 30 g cocoa, 1½ tsp baking powder, ½ tsp salt.
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Fold dry ingredients into the wet mixture, alternating with 90 ml milk.
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Stir in 2 tsp vanilla extract until smooth.
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Pour batter into pan and bake 50 minutes or until a toothpick comes out clean. Cool completely.
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For buttercream: Beat 400 g butter until creamy. Gradually add 800 g powdered sugar, then 1¼ tsp Vanilla Extract (Alcohol-Free). Mix in milk if needed and add green food coloring.
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Cut cooled cake into pieces for jars. Layer cake and buttercream in jars, leaving 1 cm at the top.
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Roll fondant with CMC powder to create witch legs or decorations. Place on top and sprinkle with sprinkles.
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Refrigerate if necessary, and serve at room temperature.
Notes
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Use cake scraps to fill jars evenly.
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Buttercream consistency is key; adjust with milk if too stiff.
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Decorations can be made ahead and stored in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 50 minutes