Bringing you delicious traditional bakes with a twist!
Halloween Graveyard Cake
Happy Halloween everyone, I present to you my ever so scary Halloween Graveyard cake, tadah! This year I wanted to bake something extra Halloweeny, so I had a little baking brainstorm and I came up with this. I invited my friend Anna over , who was also having a party, put on some cheesy pop music and together we creative two fabulous graveyard cakes. So what’s this cake made of?
Well start with a chocolate sponge top it with chocolate buttercream, sprinkle chocolate biscuit crumbs over it and finally decorate it with chocolate biscuit tombstones and jelly sweets. More chocolate anyone?
This cake is perfect for amateur bakers who want to bake a spooky showstopper for their Halloween party. Not only does it look fab it tastes it too! Crunchy biscuit, creamy frosting and light moist sponge all combined together to give you a big chocolatey explosion with every bite. Thank the heavens I still have some left as I don’t know about you but I’ve got a serious graveyard cake craving! Happy baking people.
Decorate your tombstones however you wish to give it a personal touch
Anna’s gorgeous cake…
These spider web cupcakes aren’t my own bake but are so beautiful I had to show you them! Bake some vanilla cupcakes, cover them with chocolate ganache, melt white chocolate pipe 3 circles on them and then use a cocktail stick to drag the circle out into a spiderweb design.
Ingredients (makes 1 graveyard)
For the cake:
250g Stork tub, use straight from the fridge
250g caster sugar
200g self-raising flour, sieved into a bowl
50g cocoa powder, sieved into a bowl
4 medium eggs, at room temp & beaten into a jug
1 tsp vanilla extract
For the chocolate buttercream:
120g unsalted butter, room temp
200g icing sugar
2 tbsp cocoa powder
1 pack Nice biscuits
100g milk chocolate
40g white chocolate
Halloween jelly sweets
1 pack Bourbon/Oreo/chocolate biscuits
Preheat the oven to 180C and grease a 20x30cm square tin.
Make the cake mixture by first creaming together with a wooden spoon the stork and sugar until smooth, creamy and fluffy. Then slowly mix in the beaten eggs along with a little flour each time to stop the mixture curdling. Once eggs are all added, add the vanilla extract and mix.
Finally, fold in the remaining flour and cocoa powder until all the ingredients is combined, smooth and drops of the spoon easily. Transfer the mixture to your baking tin and bake for 25 minutes, your cake is done when a skewer inserted into the center comes out clean. Transfer the cake to a cooling rack and leave to completely cool.
Whilst your cake is baking make your gravestones by melting the milk chocolate and covering one side of the Nice biscuits with it, put them in the fridge to harden for 10 minutes. Now cover the other side of the biscuits and again put them back in the fridge until the chocolate is hard.
Next melt the white chocolate and transfer to a piping bag, put this in the fridge for a few minutes to cool. Now take your biscuits out of the fridge and snip the end of your piping bag, pipe Halloween messages and pictures onto your biscuits and leave to harden. Next make your soil by putting the Bourbon biscuits in a plastic bag and bashing them with a rolling-pin until they’re crumbly.
When your cake is cool make your buttercream by first creaming together the butter and half of the icing sugar until smooth. Add the remaining icing sugar an cocoa powder and mix together until combined and fluffy.
Now it’s time to decorate! First spread your buttercream all over the top of your cake then cover the cake with the bashed chocolate biscuits. Next push your gravestones into the cake slightly so they are sticking out, finally place your jelly sweets all over to make it extra scary!