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Ingredients
| 250 g g | Dark Chocolates Dark Chocolate | |
| 200 g g | Butter Butter | |
| 4 | Eggs Egg | |
| 75 ml ml | Milk Milk | |
| 200 g g | Self-Raising Flour Self-Raising Flour | |
| 2 tsp tsp | Baking Powder Baking Powder | |
| 1 tsp tsp | Cocoa Powder Cocoa Powder | |
| 200 g g | Sugar Sugar | |
| 1 pinches pinch | Salt Salt | |
| 1 tsp tsp | Cinnamon Cinnamon | |
| 1 tsp tsp | Nutmeg
Nutmeg (half) | |
| 125 g g | Chocolate Chocolate | |
| 25 g g | Icing Sugar Icing Sugar |
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+ Create new shopping listCoffin Cake
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Method
- Break 75g of dark chocolate and melt over the hot water bath. Allow to cool slightly.
- Stir butter, sugar and salt until creamy.
- Mix eggs and chilled chocolate together.
- Mix the flour, baking powder, cocoa, cinnamon and the nutmeg with the milk. Mix everything together.
- Fill the cake mixture into a greased proof tray/box shape (30 cm long) and bake in the preheated oven at 175°c for approx 50 minutes. Towards the end of baking cover the cake with foil to prevent the surface from burning.
- Return to the oven for an additional 5 minutes, remove and allow to cool.
- Remove from the baking tray and cut in coffin shape.
- Break up the remaining dark and bitter chocolate and melt over the water bath.
- Cover the cake with chocolate sauce and allow to dry.
- Mix icing sugar with a little water ensuring a pouring consistincy.
- Pour into a piping bag and design spooky messages on the tombstones.
