I just wanted to share this OUTSTANDING Chocolate Cake recipe I used to make my awesome Halloween Cake with!

I decorated it with a luxurious chocolate frosting all over, sprinkled with some coconut (dyed in 2 drops of food coloring), along with 2 "maizena" cookies dipped in the chocolate frosting for the cake as tomb stones with mini chocolate kisses aligned around the graves, sprinkled with crushed chocolate crackers as the dirt and a cone shaped chocolate glued by the icing on a chocolate frosted maria biscuit as a witches hat!

I swear, I don't think I've ever tasted a cake so chocolatey as this one, so creamy, so pure...!

I used Nigella Lawson's recipe.
...and I have to say, I made a lot of small changes to this recipe and there was a lot of leftover icing after using only HALF of the chocolate she uses. She adds sour cream in the cake and frosting recipe, I used nonfat yogurt and cut the butter in half by adding some applesauce... Makes it ALOT more calorie friendly!
Here's the video of her making it:

I also added about 6 large marshmallows inside the cake that oozed out a little from being melted by the cake's heat. YUM

Ingredients:

1 1/2 cups all-purpose flour (I used 2 cups, 1 1/2 isn't enough)
1 cup superfine sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup best-quality cocoa
1 1/2 sticks soft unsalted butter (I used 3/4 stick, and the rest was substituted by applesauce)
2 large eggs (I used 1 egg and 1 egg white)
2 teaspoons vanilla extract
2/3 cup sour cream (I used nonfat yogurt)

Frosting
6 ounces good-quality semisweet chocolate, broken into small pieces (I used 4 ounces, after frosting the inside and out of the cake, I had about half of the icing left over which I later ate all of by dunking in cookies).

3/4 stick unsalted butter (I used 1/2 stick)
2 1/2 cups confectioners' sugar (I used 2 cups)
1 tablespoon light corn syrup
1/2 cup sour cream (I used non fat yogurt)
1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees F.

Put all the cake ingredients: flour, sugar, baking powder and soda, cocoa, butter, eggs, vanilla, and sour cream into a food processor and process until you have a smooth, thick batter. If you want to go the long way around, just mix the flour, sugar and leavening agents in a large bowl and beat in the soft butter until you have a combined and creamy mixture. Now whisk together the cocoa, sour cream, vanilla, and eggs and beat this into your bowl of mixture.

(I used one cake tin and then divided in to two with a string, the batter wasn't enough to fill two tins)
Divide this batter, using a rubber spatula to help you scrape and spread, into the prepared tins and bake until a cake tester comes out clean, which should be about 35 minutes, but it is wise to start checking at 25 minutes. Also, it might make sense to switch the 2 cakes around in the oven halfway through cooking time. Remove the cakes, in their tins, to a wire rack and let cool for 10 minutes before turning out of their tins. Don't worry about any cracks as they will easily be covered by the frosting later.

To make this icing, melt the chocolate and butter in a good-sized bowl either in the microwave or suspended over a pan of simmering water. Go slowly either way: you don't want any burning or seizing.

While the chocolate and butter is cooling a little, sieve the confectioners' sugar into another bowl. Or, easier still, put the icing sugar into the food processor and blitz to remove lumps.

Add the corn syrup to the cooled chocolate mixture, followed by the sour cream and vanilla and then when all this is combined whisk in the sieved confectioners' sugar. Or just pour this mixture down the funnel of the food processor onto the powdered sugar, with the motor running.

You may need to add a little boiling water, say a teaspoon or so, or indeed some more confectioners' sugar, depending on whether you need the frosting to be thiner or thicker. It should be liquid enough to coat easily, but thick enough not to drip off.

Choose your cake stand or plate and cut 4 strips of baking parchment to form a square and sit 1 of the cakes, uppermost (i.e. slightly domed) side down.

Spoon about 1/3 of the frosting onto the center of the cake-half and spread with a knife or spatula until you cover the top of it evenly. Sit the other cake on top, normal way up, pressing gently to sandwich the 2 together.

Spoon another 1/3 of the frosting onto the top of the cake and spread it in a swirly, textured way (though you can go for a smooth finish if you prefer, and have the patience). Spread the sides of the cake with icing and leave a few minutes until set, then carefully pull away the paper strips.