Scary Graveyard Cake {Recipe}

I bet my title for this recipe freaked you out so much that you had a hard time clicking through, didn’t you?  HA!

Now listen, I am NOT a fan of scary movies, haunted houses, spiders, or zombies.  I AM a fan of delicious Halloween cocktails, ghoulish treats, and stealing my kids Halloween candy when they’re not looking (shhh).  If it doesn’t fit into one of those categories, don’t even approach me about it.

Thankfully this cake recipe from Driscoll’s Berries fits into my list of things I will enjoy this Halloween.  

Strawberries, raspberries and blueberries combine to make a boo-tiful and delectable chocolate berry cake perfect for any Halloween celebration. Pureed blueberries are added to the chocolate cake batter and a sweet strawberry-raspberry jam fills the middle. Impress everyone with this clever and tasty treat.

INGREDIENTS

Strawberry Ghosts and Tombstones

  • 1 cup white candy melts
  • 2 tablespoons vegetable shortening
  • 1 package (16 ounces) Driscoll’s Strawberries
  • 2 ounces bittersweet chocolate, melted
  • Assorted Halloween sprinkles, such as Jumbo Ghost Sprinkles
  • 3 Milano cookies
  • 6 cream filled chocolate cookies, such as Oreo’s

Graveyard Cake

  • 1 package (6 ounces or 1 1/4 cups) Driscoll’s Blueberries
  • 3/4 cups water
  • 1 package (18.25 ounces) devil food cake mix
  • 1/3 cups oil
  • 3 large eggs

Raspberry Strawberry Filling

  • 1 package (6 ounces or 1 1/3 cups) Driscoll’s Raspberries
  • 1 1/2 cups coarsely chopped Driscoll’s Strawberries
  • 1/3 cups sugar
  • 2 tablespoons cornstarch

Chocolate Ganache Whipped Frosting

  • 2 cups heavy cream
  • 12 ounces bittersweet chocolate, finely chopped
  • 1 package (6 ounces or 1 1/4 cups) Driscoll’s Blueberries for garnish
  • 1 package (6 ounces or 1 1/3 cups) Driscoll’s Raspberies for garnish

INSTRUCTIONS

Strawberry Ghosts and Tombstones

  1. Line cookie sheet with parchment paper.Combine candy melts and shortening in large microwave safe bowl. Microwave on 50% power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 seconds intervals until smooth and completely melted.Dip strawberries into candy melt to coat completely, let excess drip off. Carefully place stem side down onto prepared cookie sheet. Let stand at room temperature or store in refrigerator 30 minutes or until coating is firm.Spoon melted chocolate into a pastry bag fitted with Wilton tip # 3. Using melted chocolate place dots of chocolate as glue and arrange ghost sprinkles for eyes. Pipe on eyebrows and mouth, let stand until firm.

    Arrange cookies on tray. Pipe saying onto each cookie.

    Let stand at room temperature until coating is firm. In food processor blend cookies until fine crumbs, set aside.

Raspberry Strawberry Filling

  1. Combine raspberries and 1 cup coarsely chopped strawberries in food processor. Puree 1 minute or until smooth.Press through a sieve to remove seeds. Whisk sugar, cornstarch and berry puree in small saucepan until blended.Bring to a boil over medium-high heat, stirring constantly and boil 1 minute.Remove from heat stir in ½ cup chopped strawberries; set aside. Cool completely.

Chocolate Ganache Whipped Frosting

  1. Bring heavy cream to a boil over medium-high heat in medium saucepan. Whisk in chocolate. Whisk constantly until the chocolate is completely melted.Pour chocolate into a bowl, cover surface with plastic wrap, chill 2 hours.Beat chilled chocolate with an electric mixer on low to medium speed 30 seconds or just until mixture is thickened and begins to hold a shape. Do not overbeat.

To Assemble

  1. Place one cake layer on serving plate. Spread raspberry strawberry filling to ½ inch from edge. Top with second cake layer.Frost sides and top with ganache whipped frosting. Arrange blueberries around top edge of cake and raspberries around bottom edge of cake.Sprinkle center top with cookie crumbs. Arrange strawberry ghosts and press cookies into cake, for tombstones.

Graveyard Cake

  1. Heat oven to 350°F. Lightly grease and flour 2 (9-inch) square baking pans. Place 1 cup blueberries and water in bowl of a food processor. Puree 1 minute or until smooth.Blend cake mix, blueberry mixture, oil and eggs with an electric mixer in large bowl on low speed just until moistened. Scrape sides of bowl.Beat at medium speed 2 minutes. Stir in remaining blueberries. Divide batter evenly into prepared pans.Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely.

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