Candy Corn Cake

Name: Candy Corn Cake
Yield: Serves 10 to 12
Ingredients: 1 1/2 cups (7½ ounces/213 grams), all-purpose flour; 1 teaspoon, baking soda; 1/2 teaspoon, baking powder; 1/4 teaspoon, table salt; 1 1/4 cups, boiling water; 4 ounces (113 grams), unsweetened chocolate, chopped; 1/2 cup (1½ ounces/43 grams), Dutch-processed cocoa powder; 1 teaspoon, instant espresso powder or instant coffee powder; 10 tablespoons, unsalted butter, softened; 1 1/2 cups packed (10½ ounces/298 grams), light brown sugar; 3 , large eggs, room temperature; 1/2 cup, sour cream, room temperature; 1 teaspoon, vanilla extract; 1/2 teaspoon black gel, food coloring; 1 pound (454 grams) (4 sticks), unsalted butter, softened; 1/2 teaspoon, table salt; 2 1/3 cups (9⅓ ounces/265 grams), confectioners' sugar; 1 pound (454 grams/3½ cups), marshmallow crème; 4 teaspoons orange gel, food coloring; 1/4 teaspoon red gel, food coloring; 2 1/4 teaspoons yellow gel, food coloring; 45-50 pieces, candy corn

Desserts or Baked Goods
Cakes
Candy

By Sarah Ewald ･ Appears in Cook's Country October/November 2019

For a frighteningly delicious treat with no trick, we concocted this bewitching cake inspired by an iconic Halloween candy.

SERVES 10 to 12

TIME 2 hours, plus 1¼ hours cooling and 1 hour chilling

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