How to make it
What you need: Scales, Mixing bowls, Wooden spoon, Pallet knife, Two 20cm Sandwich cake tins.
Ingredients needed: 200g self-raising flour, 25g cocoa powder, 4 large eggs, 225g caster sugar, 225g butter, 1 tsp Nielsen Massey vanilla extract, 1 tsp Dr Oetker baking powder, 3 tbsp milk, plus a little extra to slacken the mixture, Black Wilton decorating gel, White Wilton decorating gel, 8 Chocolate and 8 Vanilla biscuits, Crushed chocolate biscuits for decoration, 2 Halloween meringue ghosts, Halloween sprinkles for decoration (optional)
- Preheat the oven to 180°C and grease two 20cm sandwich tins and line with baking parchment.
- Beat the butter until pale and soft. Add the caster sugar and beat again until light and fluffy. Add the eggs one at a time beating between each addition. Sift in the flour, baking powder and cocoa powder. Mix together using an electric whisk for a few minutes until well combined. Whisk in 3 tablespoons of warm milk so the mixture is soft enough to drop easily off the whisk beaters. Divide the mixture evenly between the sandwich tins, and smooth the tops using the back of a spoon or pallet knife.
- Bake in the oven for 35–40 minutes, or until risen and firm to the touch. Leave to cool in the tins for 5 minutes before turning out onto wire racks to cool.
- Whilst the cakes are baking in the oven decorate the biscuit tombstones using black Wilton decorating gel to write the dates on the vanilla biscuits and then doing the same with white decorating gel on the chocolate biscuits.
- Lie flat on a wire cooling rack to dry.
- Crush the chocolate biscuits in a bowl using the end of a rolling pin.
- Spread over 1/3 of the chocolate frosting on the top of one of the cooled cakes, placing the second cake on top sandwiching the two cakes together. Spread the rest of the frosting over the top and sides of the cake.
- Sprinkle the crushed biscuits over the top of the cake then push in your tomb stone biscuits. You can then add ghost meringues and Halloween sprinkles to further decorate your cake (see our Ideas library).
Hints and tips
- If you don’t want to make two cakes why not make your cake in a rectangular tray tin, once baked cover the top and sides in frosting and then cover with the crushed biscuits and add the tombstones and ghosts, or why not try adding gummy snakes or white chocolate mice to make an extra spooky cake!