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Harry Potter Cauldron Cakes

Magical Harry Potter Cauldron Cakes for Sweet Enchantment

Delightful Harry Potter Cauldron Cakes that enchant with their chocolate flavor and whimsical shape, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 cakes
Course: Desserts
Cuisine: British
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Can swap with gluten-free flour for a GF version.
  • 1 cup granulated sugar No direct substitutions suggested.
  • 3/4 cup unsweetened cocoa powder Dark chocolate powder can enhance richness.
  • 1 tbsp baking powder Always check for freshness.
  • 1 tsp baking soda Works with baking powder for better texture.
  • 1/2 tsp salt Opt for fine salt for even distribution.
  • 1/2 cup unsalted butter, melted Can be replaced with vegetable oil for a dairy-free option.
  • 3 large eggs Flax eggs can create a vegan version.
  • 1 tsp vanilla extract Substitute with almond extract for a twist.
  • 1 cup milk Whole milk is ideal, but plant-based alternatives work.
For the Decoration
  • 1 cup chocolate frosting Feel free to use ready-made or homemade options.
  • 1 tbsp edible glitter Colored sugar can be a fun alternative.

Equipment

  • Oven
  • mixing bowls
  • spatula
  • Cauldron-shaped molds
  • Baking tray
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Gather your mixing bowls and cauldron-shaped molds.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until no lumps remain.
  3. In a separate bowl, combine the melted butter, eggs, vanilla extract, and milk. Whisk until well blended and creamy.
  4. Gradually pour the wet ingredients into the dry mixture. Stir gently until just combined.
  5. Pour the prepared batter into your cauldron-shaped molds, filling them about three-quarters full.
  6. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Once baked, let the cauldron cakes cool in the molds for about 10 minutes, then transfer to a wire rack to cool completely.
  8. Once cool, frost the top of each cauldron cake with chocolate frosting and sprinkle with edible glitter.

Nutrition

Serving: 1cakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 55mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 18gVitamin A: 300IUCalcium: 20mgIron: 2mg

Notes

Store in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate for up to a week or freeze for up to 3 months.

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