Chocolate Orange Bat Cake
Rich, chocolatey, and wickedly fun this Chocolate Orange Bat Cake is the ultimate showstopper for Halloween! With deep cocoa flavour, zesty orange, and a velvety chocolate buttercream, it’s every bit as delicious as it is dramatic. Whether you’re baking for a Halloween party or just fancy a spooky kitchen project, this cake is all treat and no trick.
Cake Layers
Makes: Two 9-inch round cakes (to sandwich or shape into a bat) This also works brilliantly with a shop bought cake!
Ingredients
300g boiling water (freshly boiled)
250g unsalted butter, cubed
200g dark chocolate (70%, finely chopped)
400g caster sugar
30g Dutch-process cocoa powder, sifted
1 tsp instant coffee granules
Zest of 2 oranges (fine microplane zest for best aroma)
2 large free-range eggs, room temperature
150g full-fat natural yogurt
225g self-raising flour, sifted
Pinch fine sea salt
Method
1. Preheat & Prep
Heat oven to 160°C fan / 180°C conventional. Grease and line two 9-inch round cake tins with baking paper.
2. Bloom Cocoa & Coffee
In a large heatproof bowl, whisk together cocoa powder and coffee granules. Pour over boiling water and whisk until smooth.
3. Melt Butter & Chocolate
Add butter and chopped chocolate into the hot cocoa mix. Stir gently until melted, glossy, and fully combined. Whisk in the orange zest while still warm to release the oils.
4. Incorporate Sugar
Add caster sugar while the mixture is still warm. Whisk until dissolved and slightly thickened. Let cool for 5–10 minutes.
5. Add Eggs & Yogurt
Lightly whisk eggs in a separate bowl. Stir them into the cooled chocolate mixture along with the yogurt and salt.
6. Fold in Flour
Sift in self-raising flour in two additions, folding gently with a spatula until just combined.
7. Bake
Divide evenly between the two tins. Bake for 30–35 minutes, or until a skewer comes out with just a few moist crumbs. Cool 10 minutes in tins, then turn onto racks to cool completely.
Shaping Your Bat
Once cooled:
Keep one cake whole this will be the bat’s body.
For the second cake, cut a zig-zag line through the centre (like a lightning bolt) to form two wing shapes.
From the offcuts, cut two small triangles for ears.
Assemble
On a large serving board:
Place the round cake in the centre for the body.
Attach the zig-zag halves to either side for wings.
Add the triangles on top for ears.
Use a little buttercream as glue to hold everything in place.
Chocolate Buttercream (Bat Frosting)
Ingredients
250g unsalted butter, room temperature
450g icing sugar, sifted
50g dark chocolate, melted and cooled slightly
2 tbsp cocoa powder, sifted
1–2 tbsp milk or cream
Pinch of salt
½ tsp vanilla extract
Method
Beat butter for 3–4 minutes until pale and fluffy.
Add icing sugar in 2–3 additions, beating well after each.
Mix in cocoa powder, vanilla, and salt.
Beat in melted chocolate and milk/cream until smooth and spreadable.
Adjust consistency so it’s thick enough to hold shape, soft enough to pipe.
Decorating Ideas (Go Wild!)
Texture: Spread buttercream with an offset spatula or use a fork to create a fur effect.
Eyes: Try white chocolate buttons or marshmallow halves with chocolate chips or candy eyes.
Fangs: Mini white chocolate triangles or piped royal icing.
Wings: Outline with melted chocolate or black licorice laces for definition.
Extras
Drizzle with melted chocolate “veins.”
Add Halloween sprinkles or edible glitter.
Scatter mini orange lollies, candy corn, or chocolate balls for a playful finish.