This Halloween Chocolate Cake is the perfect dessert serve at a dress-up  party.


  • Cake

  • 1 cup caster sugar

  • ½ cup McKenzie’s Desiccated Coconut

  • 1 ¾ cups plain flour

  • 1/3 cup cocoa, preferably Dutch

  • 2 eggs

  • 1 ½ tsps McKenzie’s Bi-Carb Soda

  • 1 tsp McKenzie’s Australian Natural Sea Sea Grinder (Fine Grind)

  • 1 tsp McKenzie’s Baking Powder

  • 1/3 cup canola oil

  • 1 cup milk

  • 2 tsps vanilla essence

  • Frosting

  • 100g dark chocolate

  • 125g unsalted butter, chopped and softened at room temperature

  • 1 ½ cups icing sugar

  • 1 tsp vanilla essence

  • 1 egg yolk

  • 50g white chocolate


  • 1.

    Preheat oven to 180?C. Grease and line a 25cm round cake tin.

  • 2.

    Mix all cake ingredients using an electric mixer. Mix on medium speed until smooth.

  • 3.

    Pour cake batter into lined cake tin and bake for an hour or until skewer comes out clean. Do not open oven while cooking.

  • 4.

    Allow to cool before turning out on plate.

  • Frosting:

  • 1.

    Melt chocolate in a medium heatproof bowl over a saucepan of simmering water until smooth. Cool slightly. Cream butter, icing sugar and vanilla essence together. Add egg yolk and melted chocolate and beat until fluffy. Decorate cake.

  • Spiderweb:

  • 1.

    Melt the white chocolate gently over a pan of water. Spoon this into a piping bag fitted with a number 2 nozzle. Pipe a spiral onto the cake starting from the centre. Take a toothpick and drag lines outwards from the centre to form a spider web.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 596kj
  • Fat Total 35g
  • Saturated Fat 17g
  • Protein 6g
  • Carbohydrate 68g
  • Sugar 51g
  • Sodium 100mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe was supplied by McKenzie's Foods.

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