Halloween Matilda Cake (2 ingredient edible blood sauce)

Instructions

Chocolate fudge cake

1. Melt the butter and the chocolate together in the microwave.
2. Into the same bowl add the vegetable oil, caster sugar,  vanilla extract, sour cream and  eggs.  Mix together until all the ingredients are combined.
3. In a separate bowl add the flour, cocoa, salt and baking powder. Sift into the wet ingredients. Mix to combine.
4. Add boiling water, in three stages, mix to combine.
5. Pour the cake batter into three  lined 7"x2" cake tins.
6. Bake for 30-35 mins at 170c. The cakes should still be a bit fudgy inside when you remove them from the oven. Use a wooden skewer to check.
7. Let the cakes cool for 20 minutes, then gently use a sharp and thin knife to separate the cakes from the cake tins. Place a plate on top and turn upside down to remove the cakes. Let the cakes continue to cool on a baking rack.

Chocolate Fudge Buttercream

1. Make the chocolate ganache: Finely chop the dark chocolate and place it in a heatproof bowl. Heat the double cream until steaming but not boiling, then pour it over the chocolate. Leave for 2 minutes before stirring until completely melted and smooth. Set aside to cool to room temperature.

2. Prepare the buttercream: Add the softened butter to a large mixing bowl and beat briefly until smooth and creamy. Avoid overwhipping, as you want a dense, fudgy frosting rather than a light, fluffy buttercream.

3. Add the dry ingredients: Gradually mix in the sifted icing sugar and cocoa powder on a low speed until fully combined. The mixture will be quite thick at this stage.

4. Add the chocolate: Gradually pour in the cooled chocolate mixture, mixing on a low speed until smooth and fully incorporated.

5. Finish the frosting: Add the golden syrup, vanilla extract and salt. Mix until you have a thick, rich chocolate fudge buttercream.

6. Adjust the consistency: If the frosting is too soft, refrigerate for 10–15 minutes, then stir gently before using. If it's too firm, add a little extra double cream, one teaspoon at a time, until spreadable.

7. Decorate the cake: Spread the buttercream between the cooled chocolate sponge layers, then cover the top and sides. Use an offset spatula to create thick, messy swirls for that classic Matilda Cake appearance.

Edible blood recipe

1. Mix the food colouring with the caramel, add enough food coluring until you are happy with the colour.

Assemble

1. Place a cake ring or the removable outer ring of a springform cake tin on top of the cake, gently pressing it into the buttercream to create a seal around the edge.
2. Pour the prepared edible blood caramel sauce into the ring, spreading it evenly over the top of the cake.
3. Slowly lift the ring straight upwards, allowing the blood-red caramel to cascade down the sides of the cake.
4. Carefully remove the ring completely and let the caramel drip naturally down the chocolate frosting.
5. Slice and serve your Halloween Matilda Cake, adding a little extra edible blood sauce to each slice if desired.