Best Chocolate And Pumpkin Zebra Cake For Halloween Recipes

CHOCOLATE PUMPKIN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

CHOCOLATE PUMPKIN CAKE WITH CINNAMON CHOCOLATE GLAZE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour a 12-cup bundt pan.
• In an electric mixer, combine cake mix, spices, baking soda, pumpkin, water and eggs.
• Mix on low for 1 minute.
• Scrape down sides of bowl.
• Increase speed to medium and mix for 2 more minutes or until thoroughly combined and batter is smooth.
• Fold in chocolate chips and nuts.
• Spoon batter into prepared bundt pan and smooth out top with a spatula.
• Bake for 40 minutes or until top springs back when lightly pressed.
• Cool in pan on a wire rack for 20 minutes then turn out onto rack to cool for 20 minutes more.
• To prepare glaze: combine sugar, butter and milk in a medium saucepan and stir until butter melts and mixture comes to a boil.
• Boil for 1 minute while stirring constantly.
• Remove from heat.
• Mix in cinnamon chips, cocoa powder and vanilla and stir until smooth.
• Let sit a few minutes to thicken.
• Pour over cooled cake.
• Dust with powdered sugar if desired.

CHOCOLATE AND PUMPKIN ZEBRA CAKE FOR HALLOWEEN

Steps:

• Position a rack in center of oven; preheat to 350°F. Butter and flour cake pans. Whisk cinnamon, salt, baking powder, baking soda, allspice, ginger, cloves, and remaining 2 1/3 cups flour in a medium bowl. Mix pumpkin purée, milk, and vanilla in another medium bowl.
• Cream sugar and remaining 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed, occasionally scraping down sides of bowl, until pale and fluffy, 3-4 minutes. Add eggs, one at a time, beating to blend after each addition. Reduce mixer speed to low and beat in dry ingredients in 3 additions, alternating with pumpkin mixture in 2 additions, beginning and ending with dry ingredients.
• Transfer 6 cups batter to a large bowl. Whisk in orange food coloring, if using, a few drops at a time until desired color is achieved.
• Add cocoa powder to remaining 3 cups batter and beat with stand mixer on medium-low speed until smooth. Add black gel food coloring, if using, a few drops at a time, until desired color is achieved.
• Spoon 1 cup pumpkin batter into center of each prepared pan. Spoon 1/2 cup chocolate batter directly on top of pumpkin batter. Repeat 2 times with each batter, spooning batter into centers of pans and occasionally tapping pan firmly on work surface to ensure even distribution. Divide remaining chocolate batter into centers of both pans. The batter will look slightly domed at this point; carefully smooth with an offset spatula, being careful not to disturb the layers too much.
• Bake cakes until centers spring back when lightly pressed, 55-60 minutes. Transfer pans to a wire rack and let cakes cool.
• Place chocolate in a medium bowl. Heat cream in a small saucepan over medium. Bring to a low simmer, then immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add vanilla and whisk until smooth. Add black gel food coloring, if using, to achieve a scary black frosting. Let ganache cool at room temperature until thick, about 30 minutes.
• Place 2 wooden-handled spoons or spatulas horizontally about 5" apart over a large bowl. Prepare an ice bath in a medium bowl.
• Heat sugar, corn syrup, and 2 Tbsp. water in a small saucepan fitted with candy thermometer over medium, stirring, until sugar is dissolved. Bring to a boil over medium heat, without stirring, brushing any sugar crystals down side of pan with a pastry brush dipped in cold water. Cook until thermometer registers 300°F. Immediately dip bottom of pan in ice bath, stirring with a fork. The sugar is ready once it thickens to the consistency of honey but still flows in a steady stream. Remove pan from ice bath and dip fork in hot sugar. Raise fork about 10" above the wooden spatulas and quickly move the fork back and forth, making thin threads of sugar. Repeat, dipping fork back into hot sugar and layering the strands. Form enough strands to create a loose mass resembling a spider web.
• Spread 1 Tbsp. ganache in the center of a platter. Place 1 cake layer in the center. Evenly spread 1 1/2 cups ganache on top of cake with an offset spatula, pressing outward toward edges. Carefully place second cake layer, top side down, over, gently pressing down to secure. Evenly spread remaining ganache over top and sides. Chill at least 15 minutes to let ganache set.
• When ready to serve, top with spun sugar spider web and plastic spider rings, if using.