Here's a super-tasty, sort of spooky cake idea for your Halloween get-togethers! A dark chocolate graveyard cake!
Dark chocolate graveyard cake by Mama Steph
1 Devil's food cake, prepared according to package directions in a 9x13-inch baking dish. Allow it to cool completely before icing.
one recipe of chocolate ganache icing (see below)
Nutter Butters, Milanos, or other oval-shaped cookies for headstones
Icing gel pen
Halloween picks for decoration - I used bats and pumpkins (from Michaels, Hobby Lobby, etc.)
After allowing cake to cool, cover with the icing, and allow the icing to cool as well. (recipe follows.)
Then use the gel pen to write or draw on the "headstones," things like R.I.P. or dates, skulls, bats, etc.
Press the cookies into the cake to make your graveyard, and then decorate with bats and pumpkin or other spooky picks in between the headstones.
(Keep pointed picks away from small children, for safety.)
Chocolate ganache icing (it's to die for):
Favorite Chocolate Frosting
24 ounces semisweet chocolate chips (if you’re not a fan of semi-sweet, try milk chocolate chips)
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon pure vanilla extract (Ina & I agree that one should only use REAL vanilla extract)
4 tablespoons (1/2 stick) unsalted butter, at room temperature (very important that it be room temp)
First, place the chocolate chips and heavy cream in a bowl set over a pot of gently simmering (not boiling) water, stirring, until the chips are completely melted. The more you stir, the shinier the icing will be. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it’s thickened. Spread on a completely cooled cake. This made enough icing to cover the 9×13″ sheet cake I made with 3/4 inch of icing.