I know I said this blog was about cook-books but hey it’s mine and I can change the rules, right?
Those of you following me on facebook will know that I have been trying to perfect my ‘Halloween Graveyard Cake’ before next weekend and some of you have requested the recipe so here goes…………
I found the idea for the cake in an old edition of BBC Good Food Magazine – the sponge is very easy and I decorated it with butter icing rather than chocolate.
If you’re doing the headstones – make sure you allow the chocolate to set fully before adding the writing (trust me I know what I’m talking about!!)
What you need:
- 375g soft brown sugar
- 200g self-raising flour
- 85g cocoa powder
- 200ml milk
- 175 ml sunflower oil
- 4 eggs
- Butter Icing:
- 225g/ 9oz icing sugar
- 175g/6oz butter
- 50g /2oz cocoa
- Splash of milk/rum
- Rich tea finger biscuits
- 50ml/2 fl oz. cream
- 50g /2 oz. dark chocolate, finely chopped
What you do:
- Mix the dry ingredients – the sugar, flour and cocoa in a large bowl (make sure to break up any lumps in the sugar!)
- In a measuring jug mix together the milk and oil and lightly whisk in the eggs, then add to the dry ingredients and mix to a smooth batter.
- Pour cake mix into a lined cake tin (20*20*5 cm).
- Bake in preheated oven for 40 mins until firm to touch.
- Allow to cool in tin for 10 mins before turning out.
- To make the butter cream – whizz icing sugar, butter and cocoa inn the food processor and add a splash of milk to ‘loosen’. (If you’re making it for an adult party add rum or brandy instead of the milk!)
- For the ‘headstones’, pour the cream in to a small saucepan and bring to just ‘below the boil’. Pour over the chocolate and stir until the chocolate melts. Use a pastry brush to paint the chocolate onto the rich tea biscuits and leave to cool.
- Decorate the cake with butter icing, ‘headstones’ and lots of imagination!
5 thoughts on “Ghoulish Bakes”
This looks like a fun cake to do for Halloween, just that little bit different from the usual cookies/cupcakes, which are everywhere at the moment.
Colette it’s so easy and the only limit is your imagination!
Hello! Found you via BasilMomma. This recipe is adorable!
Thank you for stopping by!