Halloween cake – Easy croissant cake with cocoa cream.
Halloween cake – a really easy and genuinely delicious croissant cake with a crisp croissant base, a creamy mascarpone cocoa cream and the prettiest Halloween decorations. This cake is such fun to make, tastes wonderful and looks like far more work than it actually is. Perfect for a Halloween party, a cosy afternoon with the children or as a fun Halloween dessert.
I make the base from ready-made croissant dough, shaped into croissants and baked together in a springform tin. It is very easy, and you get a lovely base with lots of crisp, airy layers. Once the croissant base has cooled completely, I top it with a soft, creamy cocoa cream made with mascarpone.
To give the cake the proper Halloween look, I blitz dark chocolate biscuits, such as Oreos with the filling removed, into fine crumbs and scatter them over the cocoa cream. It makes the top look like dark soil, and then it is simply a matter of getting started on the fun decorations.
I decorate my Halloween cake with little marshmallow ghosts and strawberries with eyes, and then I make cobwebs from melted marshmallows. It is really easy, and the result is a charming, slightly spooky Halloween cake that children and adults alike will love.
As strawberries are hardly in season at Halloween, you can easily replace them with Oreos or other dark biscuits topped with little sugar eyes. It looks every bit as good, and you can decorate the cake exactly as you like.
A wonderfully easy Halloween cake with plenty of flavour, a crisp croissant base and the most luscious creamy cocoa topping. And almost the best part is that it is so simple to make, even though it looks like a cake you have spent ages on. A sure favourite for Halloween, when a little extra fun and fright on the cake table is more than welcome.
Croissant Halloween cake
Ingredients
Croissant base
- 2 tins ready-to-bake croissant dough – I use Danerolles
- 1 egg, beaten – for brushing
Cocoa mascarpone cream
- 200 g mascarpone
- 250 ml whipping cream (38% fat)
- 4 tbsp cocoa powder, unsweetened
- 3 tbsp icing sugar
- 2 tsp vanilla sugar
Edible soil and decorations
- 80 g dark chocolate biscuits (without filling)
- Strawberries
- Marshmallows
- Sugar eyes
- Thick icing
Method
Croissant base
- Unroll the dough and cut it into pieces along the pre-cut lines.
- Roll the pieces up into croissants – making sure the seam is facing down.
- Line the base of a springform tin (approx. 22-23 cm) with baking parchment, and lightly grease the sides with a little butter or oil.
- Arrange the croissants in the tin so they fill it completely. Start with a ring around the outside, then fill in towards the centre.
- Brush with beaten egg, and bake the croissant base for approx. 15-18 minutes at 200°C (conventional oven, top and bottom heat).Leave the base to cool.
Cocoa mascarpone cream
- Put all the ingredients in a bowl and whisk together until the cream thickens. The cream needs to hold its shape on the cake, but take care not to over-whisk it, or it will turn grainy.Keep it in the fridge until you are ready to assemble the cake.
Edible soil and decorations
- Blitz the chocolate biscuits to fine crumbs and tip them into a bowl.
- Make a small batch of thick icing from icing sugar and a little water – it acts as glue for the eyes and hair on the marshmallows – and the strawberries.
- Strawberries with eyes – Can be prepared earlier in the day:Halve the strawberries and make sure they are dry. Dab a little icing on the back of the sugar eyes, and place two on each strawberry.Set them aside.
- Marshmallows with hair and eyes – Can be prepared earlier in the day:Dab a little icing on the back of the sugar eyes, and place two on each marshmallow. Spread a little icing on the top of the marshmallows as well, and dip them in the blitzed chocolate biscuits.Save the rest of the biscuit crumbs for scattering over the top of the cake!
Croissant Halloween cake
- Spread the mascarpone cream over the croissant base, smoothing it out evenly.
- Scatter the remaining biscuit crumbs over the top, and arrange the strawberries and marshmallows on top.
- Melt 2-3 marshmallows in the microwave – they need approx. 10-15 seconds on full power.Stir with a spoon until you have a sticky mass, then use the thumb and index finger of both hands to stretch cobwebs over the cake. Press the strands onto the side of the cake to secure them. It is sticky – but just look how good it looks 😉
- Serve the cake straight away – or keep it in the fridge for a couple of hours.
Nutrition
Premium
Hmm mon ikke den kan laves med chokoladekage bund istedet for crossaint ?
Hej Jenna
Jo det kan den absolut 🙂
Warm wishes, Dianna
Den er virkelig god og nem at lave
Tusind tak, det er jeg virkelig glad for at høre 🙂
Den skal jeg så meget lave et par stykker af til min søns fødselsdag, som har omkring halloween!
Kan allerede smage den