Haunted graveyard cake

Haunted graveyard cake

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(35 ratings)

Prep: 45 mins Cook: 2 hrs

More effort

Serves 10

The perfect centrepiece for a Halloween celebration, this cake is guaranteed to make your party extra spooky

Nutrition and extra info


  • kcal721
  • fat36g
  • saturates11g
  • carbs95g
  • sugars66g
  • fibre3g
  • protein9g
  • salt0.63g
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    To decorate

    • 1 egg white
    • 50g icing sugar
    • 200ml single cream



      Fresh unpasteurised milk quickly separates and the fat rises to the top. This fat layer is then…

    • 200g dark chocolate, finely chopped



      Chocolate as we know it in pressed

    • 125g rich tea finger biscuits
    • 100g double chocolate cookies
    • 25g white chocolate
      White chocolate squares, stacked

      White chocolate

      why-t chok-lit

      To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

    • silver balls, to decorate

    For the cake

    • 85g cocoa powder
    • 200g self-raising flour
    • 375g light brown muscovado sugar
    • 4 eggs



      The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

    • 200ml milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 175ml vegetable oil


    1. To make the ghosts, heat oven to 110C/90C fan/gas ¼. Whip the egg white in a clean bowl until stiff peaks form. Whisk in the sugar a tbsp at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Gently spoon the mixture into a large freezer bag, then cut a 1.5cm hole in one of the corners. Cover a baking sheet with some baking parchment. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up – you should get about 15 ghosts. Bake for 1½ hrs until crisp. Can be stored in an airtight container for up to 2 days.

    2. Now make the cake. Heat 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. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth. Grease and line a deep baking dish (20 x 30 x 5cm) with baking parchment. Pour in the cake mixture and bake for 30 mins. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.

    3. Finish decorating the cake: 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. Whizz the chocolate cookies, or bash in a freezer bag with a rolling pin, until small crumbs form. Sprinkle over the top of the cake.

    4. Place the white chocolate in a small bowl, set over a pan of simmering water. Leave for 5 mins or until melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag. Pipe out 2 small blobs onto each ghost, place a silver ball on each to make eyes, then pipe out suitable words and shapes on the gravestones. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around. To get the ghosts to ‘fly’, push a thin wire (you can get these from a florist shop – remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.

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    Comments, questions and tips

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    22nd Oct, 2011
    made this cake yesterday, very easy to make, children loved it, will be doing another for the halloween party.
    6th Sep, 2011
    i made this cake last halloween the kids love it i had one problem with it the biscuits went soggy but i am going to make it again this year any suggestion how to stop the bisicuits going soggy thanks
    17th Feb, 2011
    This looks emense lol i g2 make this
    3rd Nov, 2010
    The cake recipe for this was lovely, however it was a cake for a childrens party so I made a chocolate butter cream for the topping instead. The kids all loved the decoration and the ghosts went down a treat. Forgot to buy the silver balls so I used mini m&m's instead the orange and green ones. I am not a lover of white chocolate so opted for icing instead for the other decoration. Will be made again!
    2nd Nov, 2010
    I made this at the weekend and it was brilliant. So easy to make and my dh said it was the nicest chocolate cake I'd made!
    2nd Nov, 2010
    I made this cake for a Halloween party and it went down a treat. The cake wa eaten by adults but I wouldn't have thought that it would have been unpleasant for children, it wasn't bitter at all. A bit like chocolate fudge cake IMO. Looked really really impressive though I substituted the white chocolate for icing pens to stick the silver balls on and to write on the 'gravestones'. Really good!
    27th Oct, 2010
    Reminds me of Halloween
    23rd Oct, 2010
    I made this last year for my granddaughters birthday cake she was born on halloween all loved it and was fun to make glad to see on main page.
    20th Oct, 2010
    Made this last Halloween & it turned out brilliantly. Like some others, my white chocolate didn't melt very well so if I made it again I'd probably just use a water & icing sugar mix which would pipe better on the 'grave stones'. Very impressive looking while being relatively simple to put together.
    20th Jul, 2010
    Made this for a Halloween party, really easy to bake and decorate and looks and tastes fab!


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