Go Back

Draculas Chocolate Cake

This decadent and spooky cake is perfect for any small Halloween get together! Rich dark chocolate cake is topped with sweet and jammy red wine cherry compote and a sprinkle of powdered sugar. This cake is simple but delicious and elegant!
Print Recipe Pin Recipe
Prep Time 1 hour
30 minutes
Servings: 8 slices
Ingredients Method

Ingredients
  

Red Wine Cherry Compote
  • 2 teaspoons cornstarch
  • 2 Tablespoons water
  • 1 pound frozen dark cherries
  • ¼ cup granulated sugar
  • 1 Tablespoon cherry liquor
  • 4 Tablespoons red wine
Flourless Chocolate Cake
  • ½ cup unsalted butter
  • 6 ounces bittersweet chocolate
  • ⅔ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • ⅓ cup cocoa powder
  • a pinch of salt
  • confectioners sugar for topping

Method
 

Start by making the compote
  1. In a small bowl, whisk together the cornstarch and water. In a large saucepan, stir together the frozen dark cherries, granulated sugar, cherry liquor, red wine, and cornstarch mixture. Heat the mixture on medium heat until it begins to boil, stirring frequently and trying to break up some of the cherries as they cook. Once the mixture reaches boiling, continue to cook for another 2 minutes or so, stirring constantly. Remove from the heat and let the mixture cool completely in the pan.
  2. Once cool, you can puree the mixture in a food processor until smooth and pourable. This is an optional step, but it makes it look a little more like "blood". Store the compote in a sealed glass container in the refrigerator while we make the cake.
Make the cake
  1. In a large, microwave safe mixing bowl, melt the butter and chocolate in the microwave in 30 second increments, stirring after each, until the mixture is completely melted and smooth. Let the mixture cool in the bowl for around 5 minutes.
  2. Preheat the oven to 350℉. Grease and line an 8 inch round cake pan with butter and a parchment paper round. Then, grease the parchment paper. This cake is very prone to sticking, so this is very important. Set aside.
  3. To the slightly cooled chocolate mixture, whisk in the sugar and vanilla extract until combined. Then, whisk in the eggs one at a time until smooth and combined. As you add the eggs the mixture may look a little split, but once you mix in the last egg it should be smooth and glossy. Finally, whisk in the cocoa powder and salt. The batter should be thick, tacky, and shiny. Pour/spread the batter into the previously prepared cake pan.
  4. Place a large metal baking dish on the bottom rack of the oven and fill roughly 2 inches up with boiling water. Place the cake on the center rack and bake for 30-35 minutes or until an inserted toothpick comes out mostly clean. The water bath on the bottom of the oven ensures a moist and fudgy cake.
  5. Let the cake cool completely in the pan before decorating.
Decorate and serve the cake
  1. Remove the cake from the pan and place on a serving plate/cake stand bottom up. The top of the cake should have cracks on it, so place it bottom up to create a smooth surface. Place a piece of parchment cut into the shape of a bat on the center of the cake (I moisten mine with water to make it stay). Using a sieve, sift confectioners sugar all over the cake. Carefully remove the bat stencil to reveal the design.
  2. Slice and serve the cake with a generous spoonful of the compote. I recommend smaller slices because this is a very rich cake. Cake stays fresh sealed in an airtight container at room temperature for up to 5 days. The compote lasts for up to 1 week sealed in an airtight container in the refrigerator.