Ghoulish Bakes

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!!)

Graveyard Cake

 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
• ‘Headstones’
  • 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!