Halloween mini naked cake

Tomorrow is Halloween so let me share one last (ok last-ish 😂) spooky cereal treat!

Do you remember the Spider web cereal parfait that I shared a while ago? 🤔

Well, that was the "cake-less" version of this dessert but I mean, trust me, we definitely deserve a cake too.

This is a 3 layer mini chocolate cake filled with greek yogurt frosting and Kellogg's Coco Pops, it doesn't look very pretty but damn it was so good!

You can check out the recipe below if you want to know more!

INGREDIENTS:

• 60ml vegetable oil

• 100g granulated sugar

• 60ml milk

• 1 large egg

• 1/2 teaspoon vanilla extract

• 75g sour cream*

• 120g all-purpose flour

• 25g cocoa powder

• 1 teaspoon baking soda

• 1/4 teaspoon salt

--- GREEK YOGURT FROSTING ---

• 100g cream cheese

• 100g plain greek yogurt

• 65g powdered sugar*

• green food colouring

• violet food colouring

• orange food colouring

• Kellogg's Coco Pops

DIRECTIONS:

1. Preheat oven to 350°F (180°C) and cover with parchment paper 3 tiny (10cm) springform pans (or you can use a 3-cavity silicone mould like the one I used).

2. In a bowl mix together flour, cocoa powder, baking soda and salt and leave it aside.

3. In a bigger bowl pour oil, sugar and milk and mix with either an electric mixer or an hand whisk until the sugar is completely dissolved.

4. Add the egg, sour cream and vanilla extract and keep mixing until you get a creamy consistency.

5. Finally add the dry ingredients and mix with a rubber spatula until just combined.

6. Pour the batter into the pans and bake for about 18 minutes or until a toothpick inserted in center comes out with a few crumbs (a bit fudgy but not too dry).

7. Let them cool in the pan for about 10 minutes then transfer to a cooling rack.

8. Make the greek yogurt frosting: in a bowl cream together the yogurt, the cream cheese and the powdered sugar with an electric beater until everything is well combined and creamy.

9. Divide the mixture evenly into 3 bowls, pour a few drops of food colouring in each bowl and mix until you get a nice and uniform colour.

10. Trim the top of the cakes to get even layers (this is not a mandatory step but the cake will look definitely better if you do that. Please don't throw the leftover cake though, you can do so many things with it!!) and start stacking them this way: one layer of cake, green frosting, Coco Pops cereal, second layer of cake, violet frosting, Coco pops cereal, 3rd layer of cake, orange frosting and Coco Pops cereal decoration.

11. Place in the fridge to set for a couple of hours before slicing it.

12. Enjoy :)

RECIPE NOTES:

• You can use greek yogurt instead of sour cream but the result will be slightly different since the sour cream is higher in fat.

• Adjust sugar amount to your taste! (It depends on the kind of yogurt and cream cheese that you are using..)

• With this batter you can make at least 2 small cakes but you can also use this recipe to make muffins or a big cake or whatever you want; in fact I used the same cake batter to make Cereal swirl mini muffins while the filling is the same as the parfait cream that I used for my Spider web cereal parfait.

RECIPE CARD:

If you make it let me know! :)