Chocolate Chip Candy Corn Cake

This Halloween Cookie Cake mixes chewy textures with candy corn's fun colors. It's a no-fuss sweet that brings playful Halloween vibes to any party. The smooth chocolate topping works magic with the melty candy pieces and chocolate bits in each mouthful.

INGREDIENTS

• Salted butter: 3/4 cup, softened, adds richness
• Granulated sugar: 1/2 cup, gives sweetness
• Brown sugar: 1/2 cup, slightly packed, creates depth
• Vanilla extract: 1 tsp, enhances taste
• Egg: 1, holds everything together
• Baking soda: 1 tsp, makes it rise
• All-purpose flour: 1 1/4 cups, forms the base
• Cocoa powder: 1/2 cup, adds chocolate taste
• Candy corn: 1/2 - 3/4 cup, brings festive touch
• Chocolate chunks or chocolate chips: 1/2 - 3/4 cup, creates gooey pockets
• Shortening: 1/4 cup, for smooth topping
• Butter: 1/4 cup, for creamy frosting
• Cocoa powder: 1/4 cup, makes frosting chocolatey
• Powdered sugar: 2 cups, sweetens frosting
• Vanilla extract: 1/2 tsp, adds frosting flavor
• Water or milk: 2 tbsp, thins frosting as needed

INSTRUCTIONS

Step 9:

When cake's totally cool, spread chocolate frosting on top and scatter extra candy corn as decoration.

Step 8:

Mix in the rest of the powdered sugar, slowly adding liquid until frosting gets nice and creamy.

Step 7:

For the topping, whip butter with shortening until fluffy. Throw in cocoa powder, vanilla, and half the powdered sugar, then blend well.

Step 6:

Let cake cool all the way before taking it out of the pan.

Step 5:

Press cookie mix evenly into your ready pan. Bake about 18-20 minutes, keeping the middle a bit soft.

Step 4:

Mix in flour, cocoa powder, and baking soda until you get a thick, sticky blend. Gently stir in chocolate chunks and candy corn.

Step 3:

Throw in egg and vanilla, mixing until everything's well combined.

Step 2:

In a big bowl, beat butter, brown sugar, and regular sugar together until it looks pale and fluffy, roughly 3-4 minutes.

Step 1:

Heat oven to 350°F (175°C). Grease a 9 or 10-inch cake pan and put parchment paper in.

Serving and Storage Tips

• Make sure the cake's totally cool before adding frosting so it stays put.
• Keep any leftovers in a sealed container at room temp for up to 3 days.

Helpful Notes

• Try dark cocoa in the mix and frosting if you want stronger chocolate flavor.
• You can use more or less candy corn depending on how sweet you like things.

Tips from Well-Known Chefs

• Chef Tip: A tiny bit of espresso powder makes the chocolate taste better without drowning out the candy corn flavor.

Why You'll Love This Cookie Cake

This sweet treat is quick, fun, and always gets thumbs up at Halloween parties. The mix of melty chocolate chunks, bright candy corn, and rich chocolate topping will make everyone ask for seconds.

How to Make the Perfect Cookie Cake

Beat your butter and sugars really well for a light dough, and don't leave it in too long - a slightly gooey middle makes it taste way better.

FAQs

Can I use unsalted butter instead of salted?

Sure thing, just add a tiny bit of salt to balance the sweetness.

Is candy corn necessary for this recipe?

Nope, you can leave it out or swap in more chocolate chips or Halloween sprinkles instead.

Can I make this cookie cake ahead of time?

Definitely! Make it a day early, keep it sealed up, and add the frosting right before you serve it.

What if I don't have shortening for the frosting?

Just use more butter instead, but know your frosting might not be as firm.

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Conclusion

Chocolate chip candy corn cake is a must-make for Halloween, featuring a chewy base bursting with chocolate and gooey candy corn. Add some frosting for extra sweetness, and you’ve got a party-ready dessert. It’s quick to make, with just 15 minutes of prep and about a 20-minute bake time. Once cooled, it’s topped with chocolate frosting and sprinkled with more candy corn for a festive finish.