Haunted Graveyard Cake

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 egg white
• 50g icing sugar
• 200ml single cream
• 200g dark chocolate, finely chopped
• 125g rich tea finger biscuits
• 100g double chocolate cookies
• 25g white chocolate
• silver balls, to decorate
• 85g cocoa powder
• 200g self-raising flour
• 375g light brown muscovado sugar
• 4 eggs
• 200ml milk
• 175ml vegetable oil

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 180°C (350°F) and line two 20cm (8-inch) round cake tins with baking paper.

2. Whisk the muscovado sugar, vegetable oil, eggs and milk until smooth. Sift in the self-raising flour and cocoa powder and fold gently until just combined.

3. Divide the batter between the tins and bake for 30 to 35 minutes, until a skewer comes out clean. Cool in the tins for 15 minutes, then turn out onto a rack to cool completely.

4. Crush the double chocolate cookies finely to make soil crumbs. Set aside.

5. Heat the single cream until just simmering, pour over the dark chocolate and stir until smooth. Leave to cool and thicken slightly for spreading.

6. Melt the white chocolate and pipe RIP onto the rich tea finger biscuits to make tombstones. Leave to set.

7. Beat the egg white with the sifted icing sugar until thick and spreadable, using pasteurized egg white. Use it to stand the tombstones upright on the cake.

8. Sandwich the cakes with a layer of ganache, spread the rest over the top and sides, scatter the cookie crumbs over the top, arrange the tombstones and scatter the silver balls to decorate.