In Harry Potter these cakes make an appearance throughout the series. He eats them on the train to school, and Batilda Bagshot makes a homemade version as a neighbor treat. In my head, I pictured them as very dark chocolate, perhaps made with black cocoa, and fudgy like a brownie. Of course, they were shaped like a cauldron. Now I’m no witch, so my version won’t look like a cauldron without the mold, but us muggles can get close. Firewhiskey is the alcohol of choice for wizards, so I filled them with a whiskey flavored creme patisserie. Decorated to look like a bubbling potion, you have something special for a Halloween movie marathon.
The molds from Michaels won’t easily release the cake, so I can only surmise you are supposed to leave the cake in and decorate the top. I decided I’d rather eat some creme pat than a bunch of icing, so I’m foregoing the buttercream today.
For the chocolate cake, I halved this recipe from Add a Pinch. If you halve it, you’ll have more than enough for 4 cakes from the molds bought at Michaels. To me, this cake by itself tastes almost store-bought, but were putting some rich elements in the dessert so I think it balances out. Fill the molds halfway, I did have some batter bust out from some I filled 3/4.
For the creme patisserie, I used this recipe from Celebration Generation. For ease, as she has a ton of modifications, here are the instructions for using whiskey in her recipe. Use up to ¼ cup of it, in place of the same amount of milk. I tinted the creme green.
Scoop out a bit of the middle of the cake. Pour the pastry cream on top of the cake. Pour some bubble sprinkles on top, and enjoy!
Michaels is offering 50% off their Halloween baking supplies right now, so even with some things my partner bought, we made it out for $20.
The Dupery 