Horrible Halloween Cake





You’ll need:


(for the chopped fingers & tombstone)

120g butter at room temperature

80g sugar

1 egg

230g flour

a pinch of salt

1/2 tsp baking powder

almond flakes

cocoa powder

20g milk chocolate


(for the cake)

50g cocoa

150g dark brown sugar

250g boiling water

125g butter at room temperature

150g sugar

225g flour

1/2 tsp baking powder

1/2 tl baking soda

a pinch of salt

2 eggs


(for the chestnut filling)

200g chestnut spread (sub this with chocolate spread if you don’t have chestnut spread)


(for the frosting)

1,5 dl full fat cream

300g milk chocolate, chopped

cocoa for the muddy effect




Start by making the chopped fingers & tombstone. In a large bowl, mix butter and sugar until fluffy. Stir in the egg, then flour, baking powder and salt. Knead until you have a smooth dough. Wrap in cling film and chill for thirty minutes in the fridge.

Preheat the oven to 180C/350F and cover a baking sheet with parchment paper.

Shape tiny fingers out of the dough. Take a small knob of the dough and shape it into a tombstone. Cut small notches on top and in the middle of the fingers, just as normal fingers have. Put an almond flake in each top of a finger, this should represent a nail.

Arrange the cookies onto the baking sheet and bake them for 15 minutes, or until golden brown. Let them cool down completely on a wire rack.

Melt 20g of milk chocolate. Fill a small piping bag with the chocolate, cut off the end and pipe ‘RIP’ in big letters onto the tombstone. Let the chocolate set.

Dip a brush into some water, then dip into cocoa and gently brush onto the fingers. This will make them look filthy.

Next, make the chocolate cake. Preheat the oven to 180C/350F and grease two baking pans (20 cm / 8 inch) with butter. Cover the bottoms with parchment paper.

In a small bowl, stir together brown sugar and cocoa. Add boiling water, mix shortly and set aside.

In a large bowl, mix sugar and butter until fluffy. Add eggs, one at a time. Then add flour, salt, baking powder and baking soda and mix to a smooth batter. Next, pour in the sugar-cocoa mixture and mix well.


Divide the batter between the cake pans and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean.

In the meanwhile, make the chocolate frosting. Heat cream in a saucepan until hot, add chocolate and stir to a smooth sauce. Let it cool down to body temperature. Chill the ganache for 15 minutes in the freezer, or until it is thick and spreadable.

In a large bowl, whip ganache for three minutes until fluffy.

Flip one cake and spread the chestnut spread on top. Top with the other cake. Frost the top and sides of the entire cake with the whipped ganache. Chill the cake for one hour to let the frosting set.

Insert the tombstone in the middle of the cake and arrange the fingers randomly on top. Finally, brush some cocoa on the sides to create a muddy effect.




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