Graveyard Cake

By yollymg

Bury those chocolate cravings for good with this rich layer cake that’s spooktacular for Halloween—and (minus the graveyard) a sensational choice year-round with an espresso-tinged batter and bittersweet chocolate frosting.

Ingredients

• 3 cup(s) all-purpose flour
• 3/4 cup(s) unsweetened cocoa
• 1.5 teaspoon(s) baking soda
• 1/2 teaspoon(s) kosher salt
• 2 cup(s) firmly packed brown sugar
• 1.25 cup(s) (2 1/2 sticks) unsalted butter, at room temperature
• 3 large eggs
• 1 tablespoon(s) pure vanilla extract
• 2 teaspoon(s) pure vanilla extract
• 1 cup(s) sour cream
• 1 cup(s) freshly brewed coffee
• 1.5 cup(s) heavy cream
• 1/2 cup(s) granulated sugar
• 3 cup(s) bittersweet chocolate chips
• Pastry bag fitted with fine writing tip

Details

Servings 1
Preparation time 85mins
Cooking time 210mins
Adapted from womansday.com

Preparation

Step 1

Heat oven to 350°F. Coat two 9-in. round cake pans with cooking spray, line the bottoms with parchment paper and coat the paper with cooking spray. In a medium bowl, whisk together the flour, cocoa, baking soda and salt.

Using an electric mixer, beat the brown sugar and 3/4 cup (1 1/2 sticks) butter in a large bowl until light and fluffy, 3 minutes. Beat in the eggs, 1 at a time, then beat in 1 Tbsp vanilla.

Reduce the mixer to low and alternately add the flour mixture and the sour cream, mixing just until incorporated. Add the coffee, mixing until incorporated.

Divide the batter evenly into the prepared pans and bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.

Meanwhile, make the frosting: Heat the heavy cream, granulated sugar and remaining 1/2 cup butter in a heavy-bottomed saucepan over medium heat until the butter melts. Remove from heat and add the chocolate chips, stirring until melted and smooth. Stir in the remaining 2 tsp vanilla. Refrigerate, stirring occasionally, until thick and spreadable, 30 to 40 minutes. Remove from refrigerator and let stand at room temperature until ready to frost (refrigerating it for too long will make the frosting

Place one of the cakes on a platter and spread 1 cup frosting over the top. Top with the remaining cake and spread with the remaining frosting.



GRAVEYARD DECORATIONS
Trees

• 1/2 cup bittersweet chocolate chips
• 8 4-in.-long pretzel sticks (from a 1-oz box)

1. Line a baking sheet with parchment paper. Melt the chocolate in the microwave according to package directions. Transfer the chocolate to a resealable plastic bag.

2. Snip off one corner of the bag and pipe narrow 2-in.-long strips of chocolate onto the prepared baking sheet, spacing them 3 in. apart. Place a pretzel on each strip of chocolate, letting 2 in. of pretzel stick out on one end. Pipe chocolate over the part of the pretzel that is set in the chocolate to cover, then pipe branches extending from chocolate end. Let set at room temperature until firm, about 30 minutes.


Gravestones
• 8 to 12 mixed cookies, such as chocolate-covered grahams, vanilla sandwich cookies (such as Cameos), and vanilla-and-chocolate sandwich cookies (such as Milanos)
• White decorating frosting
• 1/2 cup reserved chocolate frosting, in pastry bag

1. Separate the vanilla sandwich cookies; scrape off and discard the cream filling.

2. Using the white frosting on the chocolate cookies and the chocolate frosting on the vanilla cookies, pipe dates or RIP on each of the cookies to make the gravestones.


Marshmallow Ghosts

• 2 large egg whites
• 1/3 cup granulated sugar
• 1/4 tsp cream of tartar
• 1/2 tsp pure vanilla extract
• 8 to 12 regular and mini chocolate sandwich cream-filled cookies (such as Oreos), plus more for serving
• 1 Tbsp mini chocolate chips

1. In a large metal or glass bowl, whisk together the egg whites, sugar and cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until sugar is dissolved and whites are very warm to the touch, 3 to 4 minutes.

2. Remove from heat and, using an electric mixer, beat on low speed, gradually increasing to high, until glossy, soft peaks form, about 5 minutes. Beat in the vanilla.

3. Spoon the frosting into a large resealable freezer bag. Snip a ½-in. opening off one corner of the bag; pipe the frosting on top of each cookie to form ghosts. Insert two mini chocolate chips into each ghost for eyes. Pipe the rest of the frosting onto cookies for serving, if desired


Dirt

• 8 chocolate wafer cookies (such as Famous Chocolate Wafers), crushed

To Decorate The Cake:

Insert trees and gravestones over the top of the cake, placing the ghosts between the gravestones. Gently sprinkle the dirt on top of the cake. Serve immediately.