This decadent Funfetti chocolate layer cake has a surprising twist with its vibrant green frosting filling and added crunch of mini chocolate chips. It’s covered in a rich homemade chocolate fudge frosting that’s to die for. The finishing touches are a glossy chocolate ganache drip, sparkly green glitter dust, whimsical green popcorn, and spooky Goosebumps-inspired sprinkles.

Chocolate Funfetti Layer Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

• Chocolate Funfetti cake + the ingredients listed on the box
• Green Halloween Funfetti Frosting
• Mini Chocolate Chips (approx 1/2 c)
• 2 sticks of butter, softened
• 4 cups powdered sugar
• 4–6 tbsp heavy cream
• 1 tsp vanilla
• 1/3 c nutella
• 1/3 c cocoa powder
• 1/4 c heavy cream
• 1/4 c (heaping) semisweet chocolate chips
• Ghost Stories Sprinkle Mix
• Green Popcorn

Instructions

1. Bake the chocolate Funfetti cake layers according to the package directions in 3- 6″ pans. Let them cool completely.
2. Stack the first layer on a plate or cake board. Spread the green Funfetti frosting on top (about 1/2 cup) and sprinkle it with chocolate chips, then add the second cake layer. Repeat with more frosting and chips and the last cake layer. 
3. In a mixing bowl, beat the butter until smooth. Add in half of the powdered sugar and mix. Add in the rest of the sugar, the cocoa powder, nutella, vanilla, and cream and mix until smooth. If it’s too thick add more cream 1 tbsp at a time. 
4. Spread the chocolate frosting on the tops and sides of the cake. Be sure to keep some frosting aside to pipe around the border. Use a cake scraper to smooth the sides and an offset spatula to smooth the top. If you need instructions on smoothing a cake, they have a ton of videos on YouTube!
5. When you’ve finished smoothing the cake use your hand to add sprinkles around the base. I always pull out the larger pieces and wafer pieces. After the sprinkles are pressed in, place the cake in the fridge for one hour.
6. Right before you’re going to take it out, make the chocolate ganache. Microwave the heavy cream for 1 min. Pour in the chocolate chips and let it sit for 30 seconds. Whisk until smooth. If it’s too thin, add more chips and heat it up 15 seconds at a time.
7. Let the ganache cool for a few minutes so it’s “warm” not hot. Pour the ganache over the cake, creating a chocolate drip. Immediately press the wafer skulls to the chocolate. 
8. Return the cake to the fridge for 15 minutes.
9. Pull it back out and top with a chocolate frosting border, green popcorn, and extra sprinkles.