Go Back Email Link
+ servings
Filled with salted caramel and decorated with full moons, these chocolate layer cakes are the perfect sweet treat for celebrating Wolfenoot on November 23rd! | #wolfenoot #wolfspirit #chocolate #moon FeastInThyme.com

Wolfenoot Chocolate Layer Cakes with Full Moons & Caramel Filling

Filled with salted caramel and decorated with full moons, these chocolate layer cakes are the perfect sweet treat for celebrating Wolfenoot on November 23rd!
Please note: The recipe for the brownie layers below is adapted from Stella Park’s BraveTart, but feel free to use your preferred fudgy brownie recipe or even store-bought mix, as desired.
Course Dessert
Cuisine American
Keyword cake, caramel, celebrate, chocolate, lunar, moons, stellar, wolfenoot
Servings 10 cakes


Brownie Cake

  • 1 cup all-purpose flour
  • 1 1/3 cup cocoa powder
  • 3 sticks unsalted butter
  • 6 ounce bar of dark chocolate (72% cocoa), chopped small
  • 2 ¼ cup white granulated sugar
  • ¼ cup brown sugar
  • 2 teaspoons salt
  • 6 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon espresso powder

Caramel Sauce Filling

  • 4 tablespoons butter
  • ¼ cup white granulated sugar
  • ¼ cup brown sugar
  • 3 tablespoons corn syrup
  • 1/3 teaspoon salt
  • 1 cup heavy cream, divided

Fondant Icing

Decorative Icing


Make the Cake:

  • Heat the oven to 350 degrees F. Line a 9x13 inch pan with foil so that the bottom is fully covered and foil overlaps over the long sides (these will be used as handles to lift out the finished brownies). Spray the foil with non-stock cooking spray.
  • In a large bowl, sift together the flour and cocoa. Set aside.
  • In a 2-quart saucepan, melt the butter over medium low heat until the bubbling slows and almost subsides. Be careful not to burn the butter. Remove the pot from heat and stir in the chopped dark chocolate. Allow to cool.
  • In a stand mixer with a whisk attachment, combine the two types of sugar, salt, eggs, vanilla extract, and espresso powder. Whip on medium-high speed until lightly fluff, about 8-10 minutes. Reduce the speed to low and incorporate the chocolate-butter mixture. Add the flour mix one cup at a time and mix until incorporated.
  • Remove the bowl from the stand mixer and fold the ingredients together with a rubber spatula to be sure it is well mixed. Pour the batter into the prepared baking dish, smoothing the top with the spatula. Bake for 25-30 minutes, until a toothpick inserted into the center can be removed clean. Let cool to room temperature.

Create the Caramel Sauce:

  • In a heavy bottom sauce pot, combine the butter, sugars, corn syrup, and half of the cream and bring to boil over medium-high heat. Whisking often, boil the mixture until it becomes like a paste (about 15 minutes). Remove the mixture from heat and stir in the remaining cream.
  • Return the sauce pot to the burner over low heat and bring to a low boil. Whisk until smooth.
  • Transfer the caramel sauce to a heat-safe bowl and allow to cool fully. You will have more caramel sauce than you need for this recipe, but the extra will keep in a sealed jar for a month in the fridge. It’s delicious on any dessert!

Assemble the Mini Cakes:

  • Once the brownies and caramel have cooled, you can cut and assemble the mini cakes. Lift the sheet of brownies out of the pan, using the overlapping foil as handles, and place on a cutting board. Using a 3-inch circular cookie cutter, cut out circles and set them aside. The brownies may stick – be careful to clean any dough from cookie cutter between each cut. You should end up with 10-12 circles.
  • Once you have made as many brownie circles as possible, chop up the remaining brownie “leavings” and put in a container to freeze, for use in other recipes.
  • Match up the circles, flipping over at least one in each pair so that the very smooth bottom is on the top of the stack. Determine which circles are the bottom halves of your cakes, and which are the tops.
  • Now, make a small, shallow cavity into the center of each bottom half. You can do this freehand with a knife, or use a 1-inch circular cookie cutter pressed lightly into the center to act as a guide. Remove a small amount of brownie, no more than an inch in diameter and a quarter-inch deep.
  • Using a clean spoon, fill each cavity with about a teaspoon of caramel. Place the top layers over each bottom, and gently press the two halves together.

Pouring the Fondant:

  • Set a cooling rack into a clean baking sheet (you can line the bottom of the pan with foil if you like). Arrange the assembled brownie cakes on the rack and chill if you have room in your fridge. Otherwise, just keep away from the oven so that they keep cool.
  • In the upper pot of a double boiler (or in a heat proof bowl set over an inch of boiling water for the same effect), combine 4 cups of the powdered sugar, corn syrup, and warm water. Whisk together over low heat, and then add the white chocolate wafers. Stir often, until the mixture is smooth and thick (about 10 minutes). Remove from heat and add 2 drops of black gel food coloring and 1 drop of blue to make a dark navy-blue fondant icing. Stir until the color is consistent throughout.
  • Now pour the fondant over the prepared cakes. Gently spoon the fondant icing over the center of each cake stack, allowing the fondant to drip thickly over and down the sides. Work quickly, so that the fondant doesn’t cool and harden as you work on each cake. You can either completely cover the cakes with fondant, or leave some with a “dripping” look. Once all the cakes are covered, allow the icing to harden at room temperature. Transfer to the fridge to chill from one hour to overnight.

Decorate the Cakes:

  • Now, the fun part – painting! First, set up a work station. I like to work on a large cutting board for easier clean-up later. Set out your brushes, the small 1-inch cookie cutter, and 2 small and 1 slightly larger bowl.
  • In the large bowl, mix together the powdered sugar and vodka, using only one tablespoon vodka at a time until you reach a thick but smooth consistently. Transfer a third of the sugar glaze to one of the other two bowls, and stir in 1 drop of black gel food coloring until the icing is dark grey or black. Thin out the paste with another ¼ teaspoon vodka.
  • Working with one layer cake at a time, paint on the full moons as pictured. First, create a guide line by gently pressing the small cookie cutter into the top of each cake, leaving a circular imprint that is just barely there. Fill in this inner circle by painting on the white sugar glaze with the medium brush. 
  • To add shadows of craters, dip your tiniest brush into the thinned black icing and gently place drops of dye into the white moon. It should spill out slightly, with an effect similar to water colors. 
  • Once you have a few craters, sprinkle just the moon with plain powdered sugar and a dusting of silver shimmer dust, if using. Lightly press the powdered aspects so that it adheres and flattens against the white sugar glaze. You can remove any stray powder from the dark area surrounding the cakes, or add a light dusting to simulate a starry night. 
  • Set aside, being careful to let each dry thoroughly before transferring to a container. Cakes will keep 2-3 days in the fridge, or can be frozen in a single layer for up to 2 months.


Making Ahead: Don’t be intimidated by the multiple steps in this recipe. It’s full of natural stopping points, where you can chill ingredients for an hour or up to overnight. As such, you can spread their creation over the course of 3-4 days if needed, and the finished cakes can even be frozen for up to 2 months if you need to make them ahead of time.
Short Cuts: Remember, this holiday is supposed to be fun! There are a number of ways to simplify this recipe for less stress: 
  • Store-bought Brownie Mix: If making brownies from scratch isn’t on the agenda, use your favorite box brand – no one will judge. I particularly like Foodstirs Organic Brownie Mix
  • Single Layer Cakes: Overwhelmed (or over-sweetened) by the sound of homemade caramel? Skip the filling. Cut out the brownie circles as usual, but pour the fondant over the single layer brownies and continue as noted above.
  • Moon Madness: Paint your moons as you see fit. Make them all white, skipping the black gel crater details. Use smoother edible paint rather than sugar glaze. Use a circular stencil and dust them with powdered sugar. They are your cakes – design as you will! Don’t be hard on yourself if it takes a few times to find your rhythm either. Mine might look pretty, but have faith that I only showed my favorites, and even those have their flaws!
Have a Howly Wolfenoot!