Recipes
Blackboard tombstone cake
Chalkboard cakes are a big trend right now, and the black icing and decorations scream Halloween.
Chalkboard cakes are a big trend right now, and the black icing and decorations scream Halloween.
(2 votes)
Cook: 3 Hours
Serves: 26
Price: 80p per serving
Nutritional Information
Each 173g serving contains
Energy
2887kj
690kcal
2887kj
690kcal
35%
Fat
34.6g
34.6g
High
49%
49%
Saturates
19.0g
19.0g
Med
95%
95%
Sugars
70.9g
70.9g
High
79%
79%
Salt
0.69g
0.69g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
1669kj/399kcal
Typical energy values per 100g:
1669kj/399kcal
Ingredients
215g butter, softened
215g Flora spread
565g caster sugar
3 tsp vanilla extract
9 eggs
500g plain flour
140g cocoa
4 tsp baking powder
120ml milk
150g plain chocolate, melted
500ml double cream
500g plain chocolate
4 x 250g packs Bake & Create Ready to Roll Icing in Black
Icing sugar, for dusting
250g pack Chosen by you Great to Bake White Icing
Green food colouring
Black food colouring
20 Chosen by you Mini Mallows
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease 20cm and 15cm square cake tins. Line with baking paper.
2
Put the butter, Flora, sugar and vanilla in a bowl. Beat until pale and fluffy.
3
Beat in the eggs, one at a time. Sift the flour, cocoa and baking powder over the egg mixture. Add the milk and 150g melted chocolate. Fold together until smooth.
4
Transfer to the tins. Bake the big cake for 1 hour and 20 minutes, and the small cake for 1 hour, or when a skewer inserted into the centre comes out clean. Cover the cakes with foil halfway through baking.
5
When completely cool, trim the top so it's flat.
6
For the ganache, pour the cream into a pan and bring to the boil. Remove from the heat immediately. Break the 500g chocolate into pieces and add to the pan. Leave for 5 minutes and stir. Chill for 20 minutes or until thick enough to spread.
7
Slice the cakes in two and sandwich with ganache. Put the large one on a plate and spread more ganache over the top and sides.
8
Knead the black icing, and roll out thinly on a surface dusted with icing sugar. Lay on the large cake and smooth down the sides. Trim around the base. Place the small cake on top and spread the top and sides with ganache. Re-roll the black icing and cover the small cake. Trim the base.
9
Colour white icing grey and shape tombstones. For grass, colour icing green and push through a sieve. Make bones and hands with white icing. Add to the cake.
10
To write on the cake, put the mallows in a glass bowl with 1 tsp water. Microwave at 800W for 45 seconds until melted. Stir, then paint on with a clean brush.