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Perfect Black Cat Halloween Cookie Cake – Easy Spooky Dessert

black cat halloween cookie cake - featured image
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A fudgy, chocolatey cookie cake decorated as a black cat, perfect for Halloween parties. Quick to make with simple ingredients and no special equipment required.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • ¾ cup (75g) unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (175g) dark chocolate chips or chopped dark chocolate (60% cacao), divided
  • ½ cup (1 stick) unsalted butter, softened (for frosting)
  • 2 cups (240g) powdered sugar, sifted
  • ¼ cup (25g) unsweetened cocoa powder (for frosting)
  • 2–3 tablespoons heavy cream or milk
  • 1–2 teaspoons black gel food coloring
  • 2 large candy eyes
  • Orange or green M&M’s (optional, for collar)

Instructions

  1. Preheat oven to 350°F (175°C). Line bottom of a 9-inch round cake pan with parchment paper and grease sides.
  2. In a small microwave-safe bowl, combine ½ cup dark chocolate chips with 2 tablespoons butter. Microwave in 20-second intervals, stirring until smooth. Set aside to cool slightly.
  3. In a large bowl, beat remaining softened butter (1 cup minus 2 tablespoons) with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract.
  5. Add cooled melted chocolate mixture and beat on low until just combined.
  6. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  7. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Do not overmix.
  8. Fold in remaining ½ cup dark chocolate chips.
  9. Press dough evenly into prepared pan.
  10. Bake for 18-22 minutes, until edges are set and center looks slightly underdone. Cool in pan 10 minutes, then transfer to wire rack to cool completely.
  11. For frosting: Beat ½ cup softened butter until smooth. Gradually add sifted powdered sugar and cocoa powder, beating on low. Add heavy cream and vanilla, then beat on medium-high for 2 minutes. Add black gel food coloring until desired shade is reached.
  12. Once cookie cake is cool, spread a thin layer of black frosting over top. Pipe two triangles for ears, two circles for eyes, and press candy eyes into frosting. Pipe nose, mouth, and whiskers. Add optional collar with M&M’s.
  13. Refrigerate 15-20 minutes to set frosting. Slice and serve at room temperature.

Notes

Do not overbake; the center should look slightly underdone. Use room temperature ingredients for best texture. Chill frosting if it becomes too soft. For cleaner slices, dip knife in hot water and wipe dry between cuts.

Nutrition

Keywords: Halloween cookie cake, black cat cookie cake, chocolate cookie cake, easy Halloween dessert, spooky dessert, fudgy cookie cake

Find it online: https://merrymorsel.com/perfect-black-cat-halloween-cookie-cake-easy-spooky-dessert/