Jack Skellington Halloween Cake

For fans of the Nightmare before Christmas this Jack Skellington Cake is a must to add to your Halloween baking list!

12 slices

Medium 75 Minutes

Ingredients

Ingredients

For the recipe  Jack Skellington Halloween Cake

For the Cake:

8 Medium Eggs (separated)
265 g Unsalted butter (softened)
140 g Icing Sugar (sieved)
140 g Plain Flour (sieved)
65 g Cornflour (sieved)
0.5 tsp Dr. Oetker Baking Powder
150 g Caster Sugar
2 tbsp Dr. Oetker Fine Dark Cocoa Powder (sieved)
2 tsp Taylor & Colledge Vanilla Bean Paste
Dr. Oetker Green Extra Strong Food Colour Gel

For the Chocolate Sauce:

150 g Dr. Oetker 35% Milk Chocolate
50 g Unsalted butter

For the Decoration:

450 g Dr. Oetker Ready Rolled White Soft Fondant Icing
Dr. Oetker Black Extra Strong Food Colour Gel
19 g Cornflour (2 tbsps)

preparation

Preparation

1

Method

Start with a 20cm / 8 inch round cake tin, greased and lined with baking parchment. Preheat the grill to medium temperature. Beat the egg yolks, butter, icing sugar, plain flour, cornflour and baking powder together until light and fluffy. 

2

In a separate bowl, whisk the egg white until stiff peaks form, then gradually add in the caster sugar and mix. 

3

Fold the egg mixture into the cake mixture. Then divide evenly between the two bowls. 

4

Add the cocoa powder into one bowl and stir until combined. Add the vanilla bean paste and green food colouring to the second bowl and mix well until combined. 

5

Spread two heaped tablespoons of chocolate mixture into the cake tin. Cook under the hot grill for one to two minutes until the batter is cooked. It should feel firm to the touch and small bubbles will appear. 

6

Remove from the grill, then spread two heaped tablespoons of the green cake mixture on top. Place it back under the grill for another one to two minutes. Repeat this process alternating the two cake mixtures. There should be about 16 layers in total. Once all layers are cooked, allow the cake to cool for 15 minutes, then carefully remove it from the cake tin and leave it to cool completely onto a wire rack. 

7

For the chocolate sauce, break the milk chocolate into small pieces into a heat proof bowl along with the unsalted butter. Place over a saucepan of simmering water and stir until melted. 

8

Turn the cake upside down and place onto a cake board or plate. Spread the warm chocolate sauce all over the cake. Place into the fridge until the chocolate topping has set. 

9

To decorate the cake, follow the instructions on the pack over the fondant icing to cover the cake. Trim the icing around the sides of the cake. Roll the trimmed icing into a ball, add the black food colouring gel and knead. This will get sticky so add some cornflour to your hands. 

10

Cut two tear drop shapes for eyes, two bean shapes for the nose and roll three 20cm long thin strips. Use one for the mouth, then cut the remaining into 2cm pieces to make the stitches. To finish cut out eight rectangle shapes 3cm in width and 6cm in length. Dab a small amount of water on the back of the icing to stick these to the cake. 

Nutritional Information for the recipe Jack Skellington Halloween Cake

Per Serving Per 100 g / ml
Energy 2633 kJ
629 kcal
1687 kJ
403 kcal
Fat 32.55 g 20.86 g
Carbohydrate 75.72 g 48.54 g
Protein 6.91 g 4.43 g
Tracking consent

We would be happy if you agreed that we and our partners use cookies and similar technologies to understand how you use our website. This enables us to better understand your user behaviour and adapt our website accordingly. Furthermore, we and our partners would like to use this data for personalised offers on their platforms. If you agree to this, please click on "Agree". Please refer to our privacy policy for detailed information. You can change your mind at any time.

Necessary features

We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. This is strictly necessary so that you cannot switch this off.

Always active
Analytics and personalisation

In addition, we would like to learn more about how you use our website in order to optimise it for you and other users. To this end, we use cookies and similar technologies that map user behaviour and thus help us to improve our offer for you.

Yes

No

(Re-)Marketing / data sharing with third parties

To ensure that we can tailor our marketing campaigns to your needs, we collect how you come to our website and how you interact with our advertisements. This helps us to make not only our ads, but also our content even better for you. Our marketing partners also use this information for their own purposes, e.g. to personalise your account or profile on their platform.

Yes

No