Halloween Scary Island Cake

5 from 2 votes
Prep Time 30 mins
Cook Time 10 mins
Rest Time 5 hrs
Total Time 5 hrs 40 mins
Course Dinner
Cuisine European
Servings 8 people


  • Chocolate biscuit base
  • 500 g Mascarpone
  • 2 tablespoon Nut nougt cream
  • 4 Bags Woodruff jelly
  • 3 Bags Jelly cherry
  • 300 g Sugar
  • 400 g Dark couverture / chocolate
  • 200 ml Cream
  • Halloween candy


  • First I prepare the jelly. For the green jelly, I heat 850 ml of water with 200 g of sugar and dissolve the green jelly in it. I take off some of the green jelly and add some blue food coloring to make it a little darker. For the red jelly, I heat 640 ml of water with 100 g of sugar and dissolve the red jelly in it. Then both jellies are put in the fridge until they are just about to gel.
  • Chocolate biscuit I take the biscuit bases baked the day before and cut the large one into 3 bases, the small one I cut once into 2 bases and cut it in half from above to form a crescent.
  • For the cream, first mix the mascarpone with the nut nougat cream. Put some cream in the middle of a cake plate and place the 1st cake base on top. This gives the cake base a better hold. Then spread some cream on the cake base. Place the 2nd floor on top, spread the cream on top again and put on the 3rd floor. Now, as you wish, cover the smaller floors with cream. Then first in the refrigerator so that it becomes a little firmer.
  • After about 1 hour, cut the cake as desired. If you like, you can form a few mountains out of the cake remnants and place them on the cake.
  • For the ganache, the chocolate is first finely chopped and placed in a bowl. The cream is heated and poured over the chocolate and everything is stirred well until the chocolate has completely dissolved. Then coat the entire cake with the dark ganache. Some decorative parts such as shells etc. that should be under water with a little ganache and put in the refrigerator for a few minutes.
  • Place a cake ring around the cake and close it tightly. Place the first gelled, blue-colored jelly in the spaces between the edge and the cake and distribute it well. Then gradually fill up the green jelly and then the red jelly in small quantities and keep putting it in the refrigerator so that the liquid can solidify and does not leak.
  • When the jelly has set, the Halloween candy can be attached to the cake with a little ganache. The cake must be chilled well before serving. Carefully loosen the edge of the cake with a knife. It is easier if the knife is warmed up beforehand. Then place the cake on a nicely decorated table.
  • I wish you a Happy Halloween!
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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