How to make a Halloween cake that will have even the fiercest of monsters licking their lips!
Halloween is the perfect time for a bit of scary fun and if you are hosting your own ghoulish gathering our graveyard cake recipe will make an ideal treat for your spooky guests.
Sure to have even the fiercest monsters begging for more, this big chocolate cake is tasty with a moist brownie-like chocolate sponge. For perfect chilling effect, it is decorated with chocolate icing topped with mud-like biscuit crumbs, tombstone biscuits and ghost shaped mini-meringues.
Making the cake was easy and kids will enjoy helping out. As a first time meringue maker, I managed to turn several batches of meringue mixture into goo – perfect for Halloween I guess. I managed one batch of rather flat ghosts. My friend was more successful and whipped up the ghosts on the picture.
For this haunted graveyard recipe you will need:
A large rectangle cake dish 20 x 30 x 5 cm
For the Halloween cake:
- 85g of cocoa powder
- 200g of self-raising flour
- 375g light brown muscovado sugar
- 4 eggs
- 200ml of milk
- 175ml of vegetable oil
For the decorations:
- 1 egg white
- 50g of caster sugar
- 200ml of single cream
- 200g of dark chocolate, finely chopped
- 7 rich tea finger biscuits for the gravestones
- 100g double chocolate cookies or Oreo biscuits
- White writing icing
- silver balls or spooky sweets to decorate
How to make your Halloween cake:
- Heat your oven to 180C/160C fan/gas 4. Tip the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar. In a different bowl, mix together the eggs, milk and oil, then pour over the dry ingredients and stir everything together until the batter is smooth. Grease your cake tin and line it with baking parchment. Pour in the cake mixture and bake for 30 minutes. Leave to cool, then turn out onto a serving dish
- To ice the cake and create the soil like effect and tombstones: heat cream in a saucepan until just boiling. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until the chocolate melts. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool. Pour the rest of the chocolate mixture over the cake and smooth over with a knife. Bash the cookies in a freezer bag with a rolling pin, until they have turned into small crumbs. Sprinkle over the top of the cake.
- When the icing is set on the gravestones, decorate with writing icing and push them into the cake.
How to make the ghost decorations:
- To make the meringue ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a bowl until stiff peaks form. Whisk in the sugar a tablespoon at a time and with plenty of whisking in between until the mixture is thick and resembles shaving foam.
- Cover a baking sheet with some baking parchment. Gently pipe or spoon the meringue mixture out of the bag, pulling upwards to make a ghost shape. Repeat until the mixture is used up – you should get about 8 to 10 ghosts. Bake for 1½ hrs until crisp. The meringues can be stored in an airtight container for up to 2 days.
- Arrange on the cake as desired
Like our graveyard cake recipe? For more Halloween ideas and spooky cake recipes why not check out:
- Six Spooky Halloween Party Ideas
- Halloween Cake Recipe
- Creepy Halloween Party Tips – Spooky Decorations, Costumes & Food