Soften the butter in the microwave for around 20 seconds. You just want it soft like on a warm day.
Pop this butter in your mixer along with the light brown sugar and mix for a minute. It should be lighter in colour and fluffy.
Stop the mixer and scrape down the bowl. Now add in everything else. This is the flour, cocoa, eggs, extract and oil.
Mix this up on a high speed until everything looks evenly combined.
Put the chocolate cake batter in the foil baking tray and spread out evenly.
Bake for 20-25 minutes or until a skewer comes out clean.
Leave to cool then have fun decorating.
Make some orange flavour buttercream. You can learn more about making the perfect buttercream with this online course.
Whip the soft butter on high until light and fluffy. Then add in the icing sugar and extract and mix well. Add in the boiling water until it is at the desired consistency.
Mix the buttercream to some fun halloween colours such as orange and purple. I also used Sugarflair Black extra to create some black buttercream
Add the buttercream into a piping bag with a nozzles Jem 2D, 172 and 18. Now have fun piping pumpkins, swirls, starts and ruffles over the cake pipe small stars around the edge and rose swirls in the centre. Take a look at my reels on my Instagram for a piping tutorial.