Unveil the perfect spooky surprise with this rich and velvety Decadent Chocolate Pound Cake for Halloween.
Each slice reveals a hidden bat silhouette nestled inside, creating a spooky ‘peek-a-boo’ effect that will thrill party guests of all ages. Both visually stunning and devilishly delicious, it’s a dessert that’s sure to leave a hauntingly sweet impression!
Why I Love This Decadent Chocolate Pound Cake for Halloween
• It's the perfect cake to capture the playful spirit of Halloween while satisfying my sweet tooth with its indulgent chocolate richness.
• The moment you cut into the cake and reveal the bat design, there’s a magical sense of surprise that delights both kids and adults alike.
• It’s not just about the taste—though the moist, dense chocolate cake is absolutely divine.
• The creativity and fun of having a hidden bat waiting inside, turns this simple dessert into a festive experience.
• This delicious chocolate pound cake combines the joy of baking with the excitement of Halloween, making it a spooky celebration centerpiece!
• It’s a moist chocolate pound cake with the perfect mix of deliciousness and Halloween magic!
• Plus, who doesn’t love a dessert that’s as playful as it is delicious? Perfect for chocolate lovers!
What You Need
Ingredient Notes
• Store Bought Pound Cake - Choose a store-bought classic pound cake that comes in a loaf, which is ideal for a peek-a-boo design. Make sure the loaf is large enough to accommodate the bat cutouts. We used Sara Lee brand.
• Cocoa Powder - Choose high-quality, unsweetened cocoa powder for the cake to get a deep, rich chocolate flavor. I like Dutch process cocoa powder. Use dark cocoa powder for a dark chocolate pound cake.
• Sugar - Granulated sugar helps sweeten the cake and balance the bitterness of the cocoa.
• Butter - Use unsalted butter for maximum control over the cake’s salt content. Room-temperature butter is always best.
• Eggs - For best results, use large, room-temperature eggs to ensure they blend seamlessly into the batter.
• Sour Cream - Sour cream adds moisture without thinning batter or dough. It helps create a tender crumb and keeps baked goods from drying out.
• Chocolate Chips - We used semi-sweet chocolate chips. You can try dark chocolate chips for a darker color and a more intense chocolate flavor, if you prefer.
• Heavy Whipping Cream - Heavy whipping cream’s high fat content (36-40%) is essential for achieving a ganache with a glossy finish and luxurious texture.
How to make Chocolate Pound Cake for Halloween
• Preheat oven to 350°F. Prepare your bat cut-outs first. Slice the pound cake and use a small bat cookie cutter to cut your bat shapes. Set aside.
• Using an electric mixer or stand mixer, in a large mixing bowl, mix up the chocolate cake batter (the chocolate pound cake recipe follows in the recipe card below).
• Spread a little bit of cake batter in the bottom of a parchment paper lined greased loaf pan. Place bat cake shapes (standing up) in a row onto the batter lined pan. Pour remaining batter over bat shapes. Bake preheated oven according to instructions below. Let cool on a cooling rack or wire rack.
• Frost cake with chocolate ganache and add Halloween sprinkles.
Quick Tips
• Make the Bat Cutouts in Advance - Make sure to thaw out the store bought frozen pound cake, slice into ¾-inch pieces, then cut the bats from each slice using the bat cookie cutters.
• Don't Overmix the Batter - Once you add the flour, mix until just combined to avoid a dense, tough cake. Overmixing can lead to a rubbery texture instead of a moist pound cake.
• Line the Bat Cutouts Carefully - When adding the bat cutouts into the center of the cake batter, line them up in the middle of the loaf pan so that they remain in a neat row. This helps ensure the design is centered when sliced.
• Pour Batter Gently - Pour the batter around the bat cutouts gently to avoid shifting them. A piping bag or spoon can help you control the placement of the batter.
• Even Baking - Bake the pound cake low and slow (350°F) for even baking. If the top is browning too fast, cover it loosely with aluminum foil to prevent burning while the inside continues to bake.
• Test with a Toothpick as a Cake Tester - Insert a toothpick into the cake (avoiding the bat cutouts) to check for doneness. It should come out clean or with a few moist crumbs.
• Cool Completely Before Slicing - Let the cake cool completely before slicing to reveal the peek-a-boo bat. Cutting too soon can cause the cake to crumble and ruin the surprise inside.
• Serving Suggestion for Your Slice of This Cake - This delicious cake would be even more wonderful served with a scoop of vanilla ice cream and fresh berries on the side.
Frequently Asked Questions
• Why is my cake dry? Overmixing the batter or overbaking the cake can lead to dryness. Mix the batter just until combined after adding the flour, and use a toothpick to check for doneness. It should come out clean or with moist crumbs, not dry batter.
• How do I get the perfect "peek-a-boo" effect? To achieve a clear, centered bat design, make sure the cutouts are aligned in the middle of the loaf pan and fully surrounded by batter. Also, slice the cake carefully after it cools completely to reveal a neat bat shape.
• Can I use a different shape other than a bat? Absolutely! You can use any cookie cutter shape you prefer. Just be sure the shapes are thick enough to hold up during baking.
• Can I make this amazing chocolate pound cake ahead of time? Yes, you can bake the cake up to 2 days in advance. Store it in an airtight container at room temperature, or freeze it for longer storage. If freezing, wrap it tightly in plastic wrap and foil (BEFORE frosting) to prevent freezer burn.
• How do I keep my cake moist? Be sure to use room-temperature ingredients, including butter and eggs, for a smooth batter. Also, avoid overbaking—check the cake a few minutes before the recommended bake time.
• What should I do if my ganache is too runny? If the ganache is too runny, let it cool and thicken for a few more minutes. You can put it in the refrigerator for 10-20 minutes to speed up the cooling process.
• What’s the best way to store leftovers? Store any leftover cake in an airtight container at room temperature for 2-3 days, or refrigerate for up to a week. For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 3 months.
Related Recipes
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Decadent Chocolate Pound Cake for Halloween
Ingredients
For the cake batter
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon instant coffee, dissolved in 2 tablespoons hot water
- ½ cup sour cream
- ½ cup milk
- 1 cup all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup semi-sweet chocolate chips, melted and cooled
For the bat shapes
- 1 16oz Frozen Sara Lee Pound Cake, thawed
For the chocolate ganache
- ¾ cup heavy whipping cream
- 6 ounces semi-sweet chocolate chips
Instructions
For the cake batter
- Butter a 9"x5" loaf pan and line it with a sheet of parchment paper, leaving the ends to hang long. This way you can lift the baked cake out more easily. Set aside.
- In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, one at a time, then the vanilla and coffee. In a small bowl, whisk together the sour cream and milk. In another large bowl, whisk together the dry ingredients. Add the dry and sour cream/milk ingredients alternately to the butter/sugar mixture, beginning and ending with dry. Blend only until mixed, don't over beat. Stir in the melted and cooled ½ cup chocolate chips. Set aside.
Assembling cake
- Preheat the oven to 350°F. Slice your pound cake into ¾” thick slices and use a cookie cutter (that fits inside the middle of the pound cake slice) to cut out your shapes (we used a 2" bat shape). Set aside.
- Add a thin layer of cake batter to the bottom of your prepared loaf pan. This will help the bat shaped pound cake slices to stick to the bottom of the pan and not lift up. Layer all the bat shaped cake slices until they are in a uniform line. Carefully pour the remaining batter all over the pound cake slices.
- Bake for 55-60 minutes or until a toothpick comes out clean. Let cool. Add chocolate ganache (recipe follows) and sprinkles, if desired. Slice and serve.
For the chocolate ganache
- Place remaining 6 ounces chocolate chips in a glass bowl. Set aside. Heat the cream to a simmer and remove from heat. Pour over chocolate and cover bowl with plastic wrap. Let sit for 10 minutes. Stir until smooth. Place in refrigerator for about 20 minutes to firm up a bit (stirring now and then). Once it's a spreadable consistency, then frost the cake.
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