Ingredients
- 6 tbsp of cocoa
- 190 g of caster sugar
- 200 g of quadruple chocolate chip cookies
- 225 ml of milk
- 225 ml of sunflower oil
- 3 eggs, beaten
- 1.5 tsp of baking powder
- 1.5 tsp of bicarbonate of soda
- 450 g of chocolate frosting
- 6 tbsp of golden syrup
- 300 g of plain flour
Method
Step 1
Preheat the oven to 190°C/170°C fan/Gas 5 and line a 18 x 25cm tin with baking parchment.Step 2
Sieve together the plain flour, cocoa, bicarbonate of soda and baking powder. Add the caster sugar; make a well and add the eggs, sunflower oil, milk and golden syrup. Beat until smooth using an electric mixer.Step 3
Pour the mixture into the tin, level with a spatula and bake for 40-45 mins or until a skewer pushed into the centre comes out clean.Step 4
When cooked, leave for a few minutes then turn out onto a wire rack to cool. Trim the cake into a coffin shape and cover with chocolate frosting.Step 5
Use a bright writing icing pack and pastel writing icing pack to decorate – we outlined ours with white writing icing, added RIP and included some extra dots as ‘rivets’.Step 6
Crumble quadruple chocolate chip cookies onto the surface you're serving on to resemble dirt, sit the cake on top and decorate with spooky biscuits if desired.