Graveyard Cake

Graveyard cake -- a pumpkin spice cake with bleeding chocolate glaze -- is the pumpkin pie of a spectral Halloween menu. Espresso shortbread headstones mark each slice.

  • Yield: Makes one 9-by-13-inch cake
Graveyard Cake

Source: Halloween 2004, Special Issue

Ingredients

  • 8 ounces (2 sticks) unsalted butter, softened, plus more for pan
  • 4 cups cake flour, plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground cloves
  • 2 1/2 cups packed light-brown sugar
  • 4 large eggs
  • 1 cup buttermilk
  • 1 1/2 cups canned solid-pack pumpkin
  • Bleeding Chocolate Glaze
  • Espresso Shortbread Headstones
  • 1 tablespoon ground ginger

Directions

  1. Preheat oven to 350 degrees. Generously butter a 9-by-13-inch cake pan. Line with parchment paper; butter lining. Dust with flour; tap out excess. Set pan aside.

  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low; alternate between adding flour mixture and buttermilk, beginning and ending with flour. Add pumpkin, and beat until completely combined.

  3. Pour batter into the prepared pan. Bake until golden and a cake tester inserted into center comes out clean, about 40 minutes. Let cool in pan on a wire rack 15 minutes. Unmold; peel off parchment. Let cool completely on rack, top side up.

  4. Set cake and rack on a baking sheet lined with parchment paper. Pour warm chocolate glaze over cake. Using a small offset spatula, gently smooth glaze over top of cake, letting it drip down sides. Let stand at room temperature, or refrigerate until set. Arrange 6 headstones on top; serve with the remaining.

Cook's Note

This spiced pumpkin cake can be made one day ahead and refrigerated, without the glaze. Several hours before serving, make the glaze and finish the cake.

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