Creepy Halloween Bloodshot Eyeballs
white chocolate bar
semi-sweet Chocolate bar
melted (plus more for the pan)
plus more for the pan
pure vanilla extract
liquid red food coloring
Make the cake:
Preheat the oven to 350 F
Butter and flour a 9-inch round cake pan.
In a bowl, whisk the flour with sugar, cocoa powder and baking soda.
In another bowl, whisk the egg with the 4 tablespoons of melted butter and the oil, vinegar, buttermilk, sour cream, vanilla and food coloring.
Stir the wet ingredients into the dry ingredients until moistened.
Scrape the batter into the cake pan and bake in the center of the oven for about 35 minutes (test with a toothpick inserted in the center of the cake; it should come out clean).
Let the cake cool in the pan.
Make the eyeballs:
Line a baking sheet with baking paper.
In a bowl, beat the butter with the sugar until smooth (use a mixer).
Finely crumble the cake into the bowl and stir until combined.
Knead the mixture with your hands until you get a smooth texture.
Leave 3-4 tablespoons of the mixture aside (you'll use this to decorate the "eyeballs")
Using an ice cream scoop, scoop mounds onto the prepared baking sheet.
Press the mounds on a working surface.
Cut some semi-sweet chocolate into small cubes and add to the middle of each mound.
Press caramel bits in each mound.
Squeeze the mounds in your hand to cover the chocolate and caramel bits and roll into tight balls.
Roll through the coconut flakes.
Refrigerate until firm.
On bain-marie, melt the white chocolate bar; stir until chocolate is smooth and completely melted.
Meanwhile line another baking sheet with wax paper.
Dip the balls in white chocolate then line on the wax paper
Alternatively, line the balls on a cooling rack and slowly pour chocolate over; coat evenly.
Let cool until the chocolate has set.
Using a clean, fine-tipped paintbrush, decorate the balls with red food coloring to look like bloodshot eyeballs.
Make tiny balls using the 3-4 tablespoons of the red velvet cake you kept aside and top the balls with these, slightly pressing them to adhere to the balls.
Tried this recipe?
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