Chocolate Owl Cake Recipes

CHOCOLATE OWL CAKE

Steps:

• Preheat the oven to 160C/fan 140C/gas 4. Base line a 20cm round and a 18cm square cake tin.
• Put the butter and chocolate into a saucepan and stir over a very gentle heat until melted and smooth. Remove from the heat and stir in the vanilla extract.
• Sieve the flour, baking powder and bicarbonate of soda into a large bowl. Add the sugar, breaking up any lumps if necessary. Beat together the eggs and soured cream and pour onto the flour mixture. Add the melted chocolate and mix all well together until smooth.
• Divide the mixture equally between the two tins and bake in the oven for about 55 mins - 1 hour. A good way to check that the mixture is equally divided is to put a cocktail stick into each mixture and the levels should be the same.
• To make the icing, put the butter into a bowl and beat until creamy. Add the icing sugar and cocoa a little at a time beating well between each addition. Add the milk to mix to a soft spreading consistency.
• To assemble, place the round cake on a large wooden board or tray (the cake will need to served on this). Place the round cake tin on the square cake about 12cm from one edge and cut around the edge of the tin. Remove the smaller piece and place at one end of the round cake to represent the ears.
• Using the remains of the square cake cut almost in half to give an oblong (for the fence) and a semi circle (for the wings). Place the oblong at the bottom of the owl cake. Slice the semi circle in half horizontally through the middle. Arrange one piece each side of the round cake to make the wings.
• Spread the butter icing all over the cake. Cut the flake bars into small pieces and arrange on the wings to represent feathers. Keep the flake crumbs. Arrange milk chocolate buttons over the body. Place chocolate fingers on the bottom cake to make the fence. Using a fork, mark the icing to make the owl's ears. Use the flake crumbs to make a v-shape between the ears like a 'widow's peak'. Arrange the white chocolate buttons in two circles to make the eyes and place a milk chocolate button in the centre of each. Use a third of the marzipan to shape a beak and use the remaining marzipan to make two feet.
• Place the candles on the 'fence' part of the cake. You can also pipe a child's name or message on the fence using writing icing.

ONE BOWL CHOCOLATE CAKE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
• Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.

OWL CAKE

Steps:

• Place templates on sheet cakes, and cut out with a paring knife. Halve eye, beak, and brow pieces horizontally. Reserve scraps.
• Arrange pieces into an owl shape, using scraps to build up chest.
• Starting with 9 1/2 cups buttercream, reserve 2 1/2 cups and tint the rest yellow. Use yellow buttercream to attach pieces. Coat eyes with untinted buttercream and rest of cake with yellow, rounding over chest. Refrigerate until frosting is firm, about 30 minutes and up to overnight. Add a second smooth coat of untinted buttercream to top surface of eyes. Add a second smooth coat of yellow to beak and edges of eyes. Layer yellow frosting on wings and head, creating grooves with a small offset spatula. Fill a pastry bag fitted with a medium petal tip (Ateco #103) with 1 cup untinted frosting and 1 cup yellow, the two side by side. Holding bag at a 45-degree angle, with the thinnest opening of the tip facing up, pipe ruffles in vertical lines to cover chest. Pipe 2 lines of ruffles on each brow.
• Place a chocolate wafer cookie on each eye, and top each with a Necco wafer, using a dab of frosting to adhere. Halve 6 cookies, and use as talons. Halve another cookie, break off the top of each half, and use as beak.

OWL CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Combine 2 cups sugar, flour, 1 cup cocoa powder, baking powder, salt, and baking soda in a bowl.
• Whisk buttermilk, vegetable oil, eggs, and vanilla extract in a large bowl. Add flour mixture; mix until well-combined. Pour in hot water; stir until batter is smooth. Divide batter evenly among muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer cupcakes to a wire rack and let cool completely, about 20 minutes.
• Whip 3/4 cup plus 1 1/2 tablespoon heavy cream in a bowl with an electric mixer until soft peaks form. Fold in 1 1/2 cup plus 2 tablespoons mascarpone cheese, 7 tablespoons cocoa powder, and 1/4 cup sugar gently to make frosting.
• Spread 1 tablespoon frosting over each cooled cupcake.
• Twist chocolate sandwich cookies open, leaving all cream filling on 1 side. Place 2 cookies, cream filling-side up, on each cupcake to make owl eyes. Place a brown milk chocolate piece on each cookie to create pupils. Insert an orange or yellow milk chocolate piece in the center to make a beak.

OWL SNACK CAKES

Steps:

• Place the snack cakes on a parchment-lined work surface. Using the cookie cutter, gently score half circles onto each side of the cake to denote the owl's wings (don't cut through, just make a line with the cutter). Use a dry art brush loaded with cocoa powder to color the half circle marks to denote the owl's wings.
• Place a chocolate chip onto the cream covered cookie halves to create pupils. Using a separate kitchen-dedicated art brush, brush a dime-sized portion of the caramel or corn syrup onto the back of each cookie to act as "glue." Place two cookies side-by-side onto the upper-third portion of the snack cake, creating eyes. Brush a small amount of caramel onto one side of a whole almond and place it just below each pair of owl eyes to create a beak.
• Brush a small amount of caramel, approximately 1/2-inch long, onto the left and right bottom edge of the snack cake. Place three sunflower seeds, pointed-ends down, on each of the caramel brushstrokes to create talons. Repeat with the remaining snack cakes and ingredients.

ONE-BOWL CHOCOLATE CAKE

Steps:

• Preheat oven to 350°F. Butter two 8-by-2-inch round cake pans; dust with flour, tapping out excess. In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt. Whisk in eggs, buttermilk, water, vanilla, and oil.
• Divide batter evenly between prepared pans. Bake until tops spring back when lightly pressed, about 30 minutes. Transfer pans to a wire rack; let cool 15 minutes. Invert cakes onto rack, remove parchment, then turn top-side up (to prevent sticky tops from sticking to rack); let cool completely.
• Spread 1 1/2 cups frosting over top of one cooled cake layer. Top with remaining layer. Spread a thin coat (about 1 cup) of frosting over top and sides of cake to create a "crumb coat." Refrigerate about 20 minutes, then frost top and sides of cake with remaining frosting. (For a more refined look, trim domed top of cake flat before layering and frosting.)

HALLOWEEN OWL CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 20 minutes.
• Spoon white frosting into decorating bag fitted with round plain tip #804 or #4T (with 3/8-inch opening). Squeeze bag to pipe 2 large rounds, sides touching, on each cupcake to look like owl face. Pipe yellow decorating icing in center of rounds for eyes. Top with chocolate chips for pupils. Press candy corn between eyes for beak.