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(The Homemade Way) Deathly Chocolate Graveyard Cakes...Witches Beware.

Deathly Chocolate Graveyard Cakes...Witches Beware.
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate cake, Halloween
Servings: 6 Cakes
Calories: 870kcal
Author: halfbakedharvest

Ingredients

Cake

Chocolate Mousse

Whipped Cream

  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 6 regular size Snicker's bars frozen overnight

Decorations

  • 6 in Pirouette Rolled Wafers or pretzel rods broken half
  • 1/2 cup caramel bits
  • 6 ounces dark chocolate melted
  • 1 pan of [your favorite brownies | https://www.halfbakedharvest.com/milk-chocolate-peanut-butter-truffle-brownies/] baked + cooled
  • 4 ounces white chocolate melted
  • 20 Oreo cookies creme filling removed
  • 6 Halloween Oreo Cookies top cookie removed
  • 6 Hershey's Kisses

Instructions

Cake

  • Preheat the oven to 350 degrees F. Grease one 8x8 inch pyrex pan with butter or cooking spray.
  • In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside. In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, canola oil and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using. Pour the batter into the prepared cake pan and bake 20-25 minutes until the top of the cake no longer jiggles. Remove and allow to cool 5 minutes. Use a fork to poke the cake all over to aerate and then evenly pour the Kahlua onto the cake. Cover the baking dish and place in the fridge for at least 2 hours, but preferably overnight.

Mousse

  • In a microwave safe bowl add the chocolate. Microwave on 30 second intervals, stirring after each, until melted and smooth. Stir in the melted butter, it will thicken. Set aside to cool.
  • In a small saucepan whisk together the egg yolks, 2 tablespoons water and sugar. Place on the stove over medium heat and stir constantly until the sauce thickens slightly and just coats the back of a spoon, about 2-3 minutes. Make sure to remove the eggs from the stove the minute they begin to thicken. Stir the melted chocolate into the egg mixture until completely smooth. Place in the fridge while you whip the cream. Place the cream in the bowl of a stand mixer (or a large bowl using a hand mixer) and whip cream until stiff peaks form. Add the vanilla, whip until combined. Make sure not to over-beat, or cream will become lumpy and butter-like. Now add half the whipped cream to the cooled chocolate mixture. Gently fold the cream into the chocolate until no streaks remain. Now add the remaining cream and gently fold into the mousse. Cover the bowl and place in the fridge until ready to assemble the cakes.

Whipped Cream

  • In the bowl of a stand mixer, whip the cream until soft peaks form. Add the vanilla and whip another minute until you have stiff peaks. Cover and place in the fridge until ready to assemble.

To Assemble + the Decorations

  • Remove the Snickers from the freezer and finely chop/crush them.
  • Now remove all the layer from the fridge. Use a fork to break the cake into crumbs. Divide the cake crumbs evenly among the bottom of six (8 ounce or larger) glass serving dishes. Spread with a layer of chocolate mouse and then a thin layer of whipped cream. Sprinkle the chopped Snickers over the whipped cream. Repeat the layers one more time. For the third time around, end the layers at the chocolate mousse. You may have leftover ingredients depending on the serving dishes you used...use those for snacking! Place the cakes in the fridge while you prepare the decorations.
  • To make the witches legs, place the caramel bits in the microwave and microwave on 30 second intervals until the caramels are just soft enough to mold. Roll the caramels into teaspoon size balls and then press the ball onto the end of a Pirouette Rolled Wafer. Do your best to form a rough boot shape. Form the caramel into an L and then make an indent in the bottom of the L to form the heal. Make the sure the caramel is attached to the wafer and then place on a parchment lined baking sheet and repeat with the other wafers. Place the pan in the freezer while you melt the chocolate.
  • Once the witches legs are cold, dip the boots through the chocolate and then place back on the parchment lined baking sheet. Repeat with the remaining legs. Freeze the legs until the chocolate is set.
  • Meanwhile, cut rounded tombstones out of the brownies. Add the melted white chocolate to a small sandwich baggie and snip the corner off. Draw out words like, RIP and BOO or whatever you prefer on the brownies. Let the chocolate set.
  • Remove the top cookie of the halloween Oreos and then press a Hershey's kiss into the center to make a witches hat.
  • Add the remaining chocolate cookies to a bag and finely smash into fine crumbs.
  • Remove the cakes from the fridge and stick in one tombstone brownie and one set of witches legs. Cover the top surface of the cakes with Oreo cookie crumbs. Repeat with the remaining cakes. Return the cakes to the fridge until chilled or ready to serve. When ready to serve, scatter the witches hats around the cakes for a spooky effect. Enjoy!

Notes

*I prefer using all Kahlua in the cake, however, if you are making this for kids, caramel sauce or sweetened condensed milk are great subs. **Witches Legs inspired by [A Spicy Perspective | http://www.aspicyperspective.com/5-easy-halloween-treats-made-with-pirouette-cookies/].

Nutrition

Calories: 870kcal | Carbohydrates: 171g | Protein: 22g | Fat: 146g | Saturated Fat: 77g | Cholesterol: 391mg | Sodium: 573mg | Potassium: 1117mg | Fiber: 11g | Sugar: 115g | Vitamin A: 3305IU | Vitamin C: 1.5mg | Calcium: 356mg | Iron: 12.5mg