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!
Only 23 days until Halloween!!! What better way to prepare than baking up a special recipe that would be the hit of the Halloween food table at your spooky party. These beauties combine rich, fudge brownie with light, fluffy pumpkin cheesecake to give you an absolutely gorgeous bake. You can also find the recipe here on ‘Let’s Knit’ blog as I am excited to tell you that I am currently taking on the role as their monthly recipe provider until Christmas… very exciting stuff!
So yes, get into the Halloween spirit early and bake away people!
Ingredients (makes 12 large/ 16 small brownies)
For the brownies:
150g unsalted butter (at room temp)
175g 70% dark chocolate (broken into pieces)
225g caster sugar
2 eggs (at room temp)
150g self-raising flour
For the pumpkin cheesecake:
200g full fat cream cheese (at room temp)
1 egg (at room temp)
75g caster sugar
30g self-raising flour
120ml pumpkin puree (can be bought in ‘Waitrose’ in the tinned fruits section)
¼ tsp vanilla extract
½ tsp ground cinnamon
Preheat the oven to 180°C and lightly grease/base line a 23cm square tin.
First make the brownie mixture by gently melting the butter and dark chocolate in a glass bowl set over a pan of simmering water. Once melted, leave on the side to cool.
In a separate bowl, whisk together the sugar and eggs. Then add in the cooled chocolate and butter mixture and sift in the flour. Fold the ingredients together with a large wooden spoon until completely combined. The brownie mix should be thick, dark and glossy.
In another bowl begin to make your pumpkin cheesecake mix by first beating together the cream cheese and sugar. Add in the pumpkin puree and beat again. Finally add the vanilla, cinnamon and egg to the bowl and beat one last time until mixture is creamy and smooth.
Pour a 1/3 of the brownie mixture into your baking tin and give the tin a shake to make sure it fills all the corners and the mixture is evenly spread. Now evenly pour your pumpkin cheesecake mixture on top of the brownie mixture. Next use a large spoon to drop the remaining brownie mix in dollops over the cheesecake mixture. Finally draw the tip of a knife or skewer through the two mixtures to form a swirly pattern.
Bake for 27-30 minutes until the top is starting to crack. (Depending on your oven they may take a bit longer, test the brownies by inserting a knife into the middle and if it comes out covered in chocolate put them back in. If the knife comes out almost clear and the top of the brownies are cracking then remove from the oven and leave to cool- brownies will continue to cook a little as they cool).