Halloween is here again and here is a really spooky graveyard cake, enjoyyyyy!
- For the cake
- For the ginger biscuit tombstones
- For the decoration
- Preheat the oven to 180C/350F/Gas 4.
- Grease and line a 20x30cm/8x12in rectangular cake tin with baking parchment.
- Beat together the butter and sugar with a hand-held mixer until the mixture is pale and fluffy. Add the eggs a little at a time, beating well between each addition, adding the vanilla extract with the last of the egg.
- Sift together the flour and the cocoa powder into a bowl. Fold the flour mixture into the butter mixture until fully incorporated.
- Spoon the cake batter into the prepared tin and smooth the surface with the back of a spoon.
- Bake for 30 minutes until firm to the touch (a wooden skewer inserted in the centre should come out clean).
- Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.
- For the ginger biscuit tombstones, place the flour, ginger and bicarbonate of soda into a mixing bowl. Rub the butter in with your fingertips until the mixture resembles fine breadcrumbs.
- Add the sugar, syrup and egg and mix together until it forms a soft dough. Wrap in cling film and chill in the fridge for 30 minutes.
- Pre-heat the oven to 180C/350F/gas 4.
- Roll out the dough on a lightly floured surface and cut out your shapes – you will only need a few for the cake so cut out some other Halloween shapes for extra biscuits.
- Place the shapes on to greased baking sheets and bake in the oven for 10-12 minutes. Remove from the sheets with a palette knife and place onto a wire rack to cool completely before decorating with white icing.
- For the buttercream, beat the butter in a large bowl with a hand held mixer until creamy then add the icing sugar a spoonful at a time beating well between each addition. Add the cocoa powder and milk and beat again for a further five minutes until light and fluffy.
- Blend the Oreo or bourbon biscuits to fine crumbs in a food processor.
- Spread the buttercream over the cooled cake, covering the top and sides – don’t worry if it’s not smooth – a few lumps and bumps will make it more mud-like.
- Break the chocolate sticks in half unevenly, then stick around the sides of the cake to form the fence.
- Sprinkle the biscuit soil over the surface before sticking in the tombstones and decorating with spooky sweets.