Halloween Layer Cake

Directions

1. Set your oven to 350°F. Lightly coat three 9-inch round cake pans with baking spray and set aside.
2. In a stand mixer, cream the butter until smooth. Add the sugar and eggs, then beat on medium speed.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Add half of the flour mixture to the butter mixture and beat on medium for 1 minute.
5. Pour in the milk and mix on medium for another minute.
6. Add the remaining flour mixture and beat until just combined.
7. Remove 2 cups of the batter and place it in a medium bowl.
8. Stir the cocoa powder and warm water together until smooth, then mix this into the 2 cups of batter until fully combined.
9. To the remaining batter, add the vanilla, orange extract, and orange zest, and beat for 1 minute.
10. Pour the chocolate batter into one of the prepared pans.
11. Divide the orange batter evenly between the other two pans.
12. Bake all three cakes for 30 minutes, rotating the pans halfway through.
13. Remove from the oven and let cool completely, then take the cakes out of the pans.
14. For the frosting, beat the cream cheese and butter together on medium-high until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
15. Add the milk and enough orange food coloring to achieve your desired shade, then mix until the frosting is orange.
16. To assemble, place one orange layer on a cake plate. Spread 1 cup of frosting over it, then top with the chocolate layer. Spread another cup of frosting on the chocolate layer, then place the remaining orange layer on top.
17. Use the remaining frosting to cover the top and sides of the cake.
18. For the ganache, heat the dark chocolate and heavy cream in a small saucepan over medium heat, stirring constantly until the chocolate melts and the mixture is smooth. Continue heating for 2–3 minutes until it begins to thicken.
19. Let the ganache cool for 10–15 minutes, then pour it over the top of the cake, allowing it to drip down the sides.
20. Press candy corn around the bottom edge of the cake and sprinkle sprinkles on top.