Haunted graveyard cake

Haunted graveyard cake

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(37 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 ganache


      Chocolate ganache is a combination of chocolate and double cream. It's simple to…

    • 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…

    • 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

    Sign in or create your My Good Food account to join the discussion.
    30th Oct, 2016
    Great cake, I added green edible glitter to the topping and made the ghosts out icing fondant (ready made). I also covered the biscuits with melted chocolate. I added tiny bats flying around the gravestones. Went down a storm.
    31st Oct, 2013
    i used soya milk instead milk and soya cream, as can't have dairy products. I also used kit kat's for the grave stones. I kept them together so looked square and just cut them in half so it made two squares. It looked fine and worked out just as well. I also didn't bash cookies and just used chocolate sprinkles which i already had and looked just as good. I think next time i will also try making it with out the cream, i think just melted chocolate would be ok but would need to try. Just to try and make it less than 721 calories.
    31st Dec, 2012
    Lovely and looks great! Although I covered the biscuits with melted chocolate rather than the sticky chocolate mix it looked better.
    8th Nov, 2012
    I made this recipe vegan so my husband could have some, this review is more for the concept and decoration than the actual cake. For anyone interested, I veganized the ganache by simply subbing coconut milk for heavy cream. We found vegan cookies and we made icing to draw on the gravestones and to make the ghosts. We only had red candy balls on hand for the ghosts eyes, but I actually feel like it looked better this way, giving the ghosts a spooky touch. I highly recommend this as a recipe to get little ones interested in baking. I made this with my son and he was enthralled every step of the way!
    trinaz's picture
    4th Nov, 2012
    It worked out really well for the kids halloween party.. my son loves dark chocolate so he ate about half of it!! I would agree a sweeter topping would be better.
    3rd Nov, 2012
    It's a killing cake, a real sin. Made it with kids for halloween and managed to make my first meringues! thank u thank u!!
    susiedawnjones's picture
    31st Oct, 2012
    I would agree with the comments that this was definitely a cake for adults even though I sweetened it by using milk chocolate topping rather than dark chocolate it was still a tad bitter. Very easy to make and looked fantastic!
    31st Oct, 2012
    Brilliant - ghosts became splats but the cake is incredible - I used a bit of orange chocolate and it was lovely
    1st Feb, 2014
    If you look at the tips I put one to make your ghosts less splaty so you could read that and your cake will be perfect!
    2nd Nov, 2011
    Made this with my 2 cousins, everyone loved it. it was quite hard to write with the chocolate though so we used icing pens instead.


    Rachael Rickard's picture
    Rachael Rickard
    4th Jan, 2018
    Can you freeze the base cake?
    goodfoodteam's picture
    4th Jan, 2018
    Thanks for your question. Yes, you can!
    29th Oct, 2016
    If your child doesn't like dark chocolate could you use milk chocolate for the cake, or does it not matter?
    LeeannePark's picture
    27th Sep, 2016
    Amazing cake! Kids love it! Putting broken matchmakers around the outside makes it look like a old fence!
    16th Oct, 2013
    If your ghost goes splaty or falls over put a lot more icing suger in. Happy baking :)
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