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Milk chocolate graveyard cake

SERVINGS
1 (9-inch) cake Servings
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SERVINGS
1 (9-inch) cake Servings
RATE THIS RECIPE
(0)

Ingredients

Cake
  • 2 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 stick (1 cup) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 4 cup large eggs, at room temperature for 30 minutes
  • 1/3 cup semisweet chocolate, melted and cooled
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
Frosting
  • 2 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 stick (1 cup) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 4 cup large eggs, at room temperature for 30 minutes
  • 1/3 cup semisweet chocolate, melted and cooled
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
  • 5 stick (2 1/2 cups) butter, cut into tablespoon pieces and softened
  • 1 teaspoon fine sea salt
  • 5 cup confectioners’ sugar
  • 2 1/2 cup milk chocolate, melted and cooled
  • 1/2 cup unsweetened chocolate, melted and cooled
  • 2 teaspoon vanilla extract
Decorations
  • 2 cup all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 stick (1 cup) unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 3/4 cup granulated sugar
  • 4 cup large eggs, at room temperature for 30 minutes
  • 1/3 cup semisweet chocolate, melted and cooled
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup well-shaken buttermilk (or 1 cup milk plus 1 tablespoon lemon juice)
  • 5 stick (2 1/2 cups) butter, cut into tablespoon pieces and softened
  • 1 teaspoon fine sea salt
  • 5 cup confectioners’ sugar
  • 2 1/2 cup milk chocolate, melted and cooled
  • 1/2 cup unsweetened chocolate, melted and cooled
  • 2 teaspoon vanilla extract
  • 1/2 (9-ounce) box chocolate wafer cookies
  • 1 tube black icing
  • 1 bag chocolate sandwich cookies (recommended: pepperidge farm milano cookies)

Preparation

Baking Directions:

For the cake:Put a rack in the middle of the oven, and preheat the oven to 350 degrees.

Butter 2 (9 by 2-inch) Teflon round cake pans.

Line the bottom of each with a round of parchment or waxed paper, and then butter the paper.

Sift the flour, cocoa, baking soda, and salt together onto waxed paper.

Cream the butter and sugars in a large bowl using an electric mixer at medium-high speed until light and fluffy, about 4 minutes in a standing mixer or 5 minutes with a handheld mixer.

Add the room-temperature eggs, 1 at a time, mixing until completely incorporated before adding additional eggs.

Add the chocolate and vanilla and mix until combined.

Turn the mixer to low and slowly add the dry ingredients and the buttermilk alternately in 3 batches, starting and ending with dry ingredients and mixing until combined.

Divide the batter between the cake pans, spreading evenly and bake until a wooden skewer inserted in the center of each cake layer comes out clean, 25 to 35 minutes.

Allow the cake layers to cool in the pans on racks for 10 minutes.

Run a thin knife around edge of each layer, then invert them onto racks.

Peel off paper and cool layers completely.

For the frosting:In a standing mixer fitted with a whisk attachment, combine the butter, salt, and 2 cups of the confectioners’ sugar until light and fluffy.

Add the melted chocolate, vanilla, and remaining sugar.

Whisk on medium-high until smooth and fluffy.

Assemble the cake by using 1 cup frosting to frost between the layers, and then frost the top and sides with the remaining frosting.

To decorate the graveyard cake:  Finely crush the chocolate wafer cookies in a plastic bag with a rolling pin or use a food processor.

Sprinkle the top of the cake generously with cookie crumbs.

Write "RIP" and other scary words on the chocolate sandwich cookies with black icing.

Cut slits in the cake to insert cookies for gravestones, and add candy rocks, pumpkins, candy bones, chocolate trees and cotton candy.

Arrange candy bones around the base of the cake.