Leftover Halloween Candy Chocolate Cake Recipe

Directions

1. Preheat your oven to 350°F.
2. Grease two 9-inch cake pans with butter, then dust with cocoa powder, tapping out any excess.
3. In a large bowl, sift together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
4. In a separate bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients and beat with an electric mixer on medium speed for 2 minutes.
6. Add the hot coffee and mix until just combined. The batter will be thin.
7. Divide the batter evenly between the prepared pans.
8. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cakes cool in the pans for 30 minutes, then turn them out onto a wire rack to cool completely.
10. While the cakes bake, make the frosting: In a large bowl, beat the butter and vanilla on medium-high speed until light and fluffy.
11. In another bowl, sift together the powdered sugar, cocoa powder, and salt. Whisk to combine.
12. Gradually add the dry mixture to the butter, 1 cup at a time, mixing on medium speed after each addition.
13. With the mixer on low, add the heavy cream. Then increase speed to medium and beat for 2 minutes.
14. Once the cakes are completely cool, place one layer on a cake stand and spread a layer of frosting on top.
15. Place the second cake on top and apply a thin crumb coat over the entire cake. Let it set.
16. Frost the cake with the remaining buttercream. Press M&M's around the bottom edge, then decorate the top with whole and halved candy bars and extra M&M's.
17. Just before serving, drizzle with chocolate sauce.