Halloween Chocolate Cake Jars

Chocolate Cake

1. Preheat oven to 350F. Line a half sheet pan with parchment paper.

2. In a large bowl, whisk together all the dry ingredients.

3. In a large measure cup, whisk together the remaining wet ingredients.

4. Pour the wet ingredients into the dry and mix with a rubber spatula until batter is smooth and no more dry streaks remain.

5. Pour cake batter into lined pan and bake until an inserted toothpick comes out clean, about 25 minutes.

6. Remove from oven and allow cake to cool completely.

Chocolate Whipped Cream

1. In the bowl of a stand mixer fitted with a whisk attachment or using a handheld mixer, whip the whipping cream on medium-high speed until soft peaks form.

2. Add icing sugar and cocoa powder, whisk on low speed until dry ingredients are incorporate, then increase speed to medium-high and whip until fully combined. Do not overwhip.

Assembly

1. Remove cream filling from 10 chocolate sandwich cookies. Place cookies in a Ziploc bag and using a rolling pin, roll over the cookies until it reaches a coarse crumb.

2. Decorate 6 sugar cookies with royal icing to resemble a tombstone.

3. Using a round cookie cutter the same size as the mouth of the jar you’re using, stamp out 10 – 12 cake rounds.

4. Place one cake round at the bottom of each jar then top with chocolate whipped cream, then top with second piece of cake.

5. Top with second layer of chocolate whipped cream.

6. Sprinkle a layer of crushed chocolate cookies, decorate with tombstone cookies, and pumpkin candies.