Cadbury’s Ghooost Egg Graveyard Cake

Prep Time:
2 hours
Cooking Time:
50 mins
Serves:
18

Cadbury’s Ghooost Egg Haunted Graveyard cake.

Ingredients

you will need: 3 x 6″ cake pans
(or you can easily use bigger pans and make less layers – just always fill each tin around 1/2 way full)

For the cake

250g light brown sugar

1 cup olive oil

pinch vanilla

110g cocoa powder

2 eggs

250ml semi skimmed milk

240g plain flour

2 tsp bicarbonate of soda

pinch sea salt

1 cup cooled espresso

For the buttercream

100g unsalted butter, softened

300g icing sugar, sifted

1 tsp vanilla extract

75ml semi skimmed milk

to decorate:

7 tbsp cocoa powder

Gingerbread gravestones (recipe below)

2 marshmallows

3 ghooost eggs

flowers/herbs of your choice

 

For the gingerbread
(makes 30 – you will need around 5 but they keep very well wrapped air tight)

1 egg

1 egg yolk

200g unsalted butter, room temperature

200g dark brown sugar         

115g golden syrup

12g ground ginger

5g ground cinnamon 

560g plain flour, sifted

3g fine salt

Pinch of bicarbonate of soda

Two baking trays, lined

Method

Cake Method:

  • Make up the coffee & leave it to cool
  • Beat together the olive oil, sugar & vanilla
  • Add the eggs & milk & beat gently until well combined
  • Sift together the cocoa, bicarb, flour & salt. Stir until evenly combined, then beat into the batter until smooth.
  • Slowly add the cooled coffee until just combined evenly.
  • Pour into your well greased tins
  • Bake 20-25 mins or until a toothpick inserted into the centre comes out clean

For the buttercream:

  • Beat the butter until light & fluffy
  • Add the sugar, vanilla & milk
  • Beat on low to combine, then on high for 5 minutes
 

Gingerbread method:

  1. In a bowl, lightly beat together the egg and the egg yolk and set aside.
  2. In a second bowl, beat the butter, sugar and syrup together until very light and fluffy – approximately 6–7 minutes. Gradually add the beaten eggs, beating just to combine everything.
  3. Mix together the ginger, chilli and spices and add them to the batter. Then add the flour, salt and bicarbonate of soda and beat to bring it all together into a dough. Wrap the dough in clingfilm and refrigerate for a minimum of 20 minutes. 
  4. Preheat the oven to 180°C fan assisted/gas mark 6.
  5. Remove the dough from the fridge and allow it to come to room temperature, so it’s soft enough to roll. Lightly flour a clean, dry surface and your rolling pin and roll the dough out to approximately 1cm thick. 
  6. Cut out your tombstones – you can do this freehand or using a cutter. Transfer them to your prepared baking trays and bake for 15 minutes, or until golden brown. 
  7. Remove from the oven and allow to cool on the trays for 10 minutes before transferring to a wire rack to cool completely. 
To assemble:
1. Place your first (completely cooled) layer of cake on a cake stand, plate or board, pipe or spoon a little buttercream into the centre and spread it evenly to the edges.
2. Place the second layer neatly on top, then cut a little hole in the centre and place one of your eggs inside. Now ice as before and top with your final layer of cake.
3. Now ice your cake all over – I start from the top and work down the sides.
4. When you’re happy with the finish on the icing, carefully dust the top of the cake with cocoa, then arrange your gravestones however you like and surround with flowers if using.
To make the ghooost eggs:
1. blast your marshmallows in the microwave for 10-15 seconds, and when just gooey enough, pull the slightly melted marshmallow apart with your fingers until it becomes stringy and flexible.
2. Wrap the marshmallow around 2 of your eggs and position in the grave.
Cut open to reveal the ghost within!
Lily Vanilli