This bat cake is a little time consuming but totally worth it!
1. Bake a cake in a loaf pan. I made a chocolate cake but any kind of cake would work here. Allow the cake to cool completely, and refrigerate for at least 20 minutes. A cold cake is much easier to work with.
2. Cut the cake into slices. Using a bat cookie cutter cut a bat out of each cake slice. If you don’t have a bat cookie cutter use any other Halloween appropriate shape.
If you don’t have any cutters try cutting out circles and making them pumpkins (if you choose this option, make this cake your orange cake).
3. Place the bats in the fridge or freezer for at least 20 minutes.
4. Line up the bats back to back in a loaf pan and pour your orange cake batter around them slowly. Make sure to adjust the bats so they stay in formation.
5. Bake the cake for about an hour or at least twice as long as the recipe calls for. Allow the cake to cool completely before glazing or frosting.
6. Glaze your cake!
To make the Chocolate Ganache Glaze
1. Place 9oz of good quality dark chocolate in a bowl, if you are working with a bar of chocolate coarsely chop it into pieces.
2. Bring 1 cup of heavy cream to a simmer and pour the cream over the chocolate pieces.
3. Allow the cream and chocolate to sit together for a minute, and then stir together vigorously until combined. When the mixture looks thick and glossy pour it over the cake.