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 mlsunflower oil
- 4 eggs
- Butter Icing:
- 225g/ 9oz icing sugar
- 175g/6oz butter
- 50g /2ozcocoa
- 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!