This is my go-to cake for birthdays and any special occasion when it has to be chocolate.

If you are making this for the Halloween coffin cake not only do you have to double the recipe, but you will need two 9 x 13-inch pans. Before you panic, you can buy another pan, borrow another pan, or halve the recipe if you want to do just one cake instead of two. We’ve included quantities for the doubled version below — but you can halve it if you like.

The cake will taste better and be easier to cut if you make it 1-2 days before the event.

Don’t Forget to Leave Room for Chocolate Cake (Lactose-free)

Ingredients for the Halloween coffin cake:

• A cake board available at cake decorating stores or Bulk Barn
• Black icing colour paste
• Red liquid colouring gel for blood
• Candy for decorating (ie. gummy worms, fingers, and skulls)
• A large chocolate bar for the headstone
• Chocolate cookie crumbs for the dirt surrounding the coffin
• A glass or metal bowl to make the icing in – plastic will get stained from the black paste
• Black sprinkles (optional)

Ingredients for the cake:

• 2 cups whole-wheat flour
• 1 1/3 cups all purpose flour
• 3 cups granulated white sugar
• 1 1/3 cups natural cocoa powder
• 1 tbsp baking soda
• 1/2 cup canola oil
• 2 cups fortified organic chocolate soy beverage
• 4 tsp fresh lemon juice or apple cider vinegar
• 2 omega-3 eggs
• 2 4.5 oz bottles baby food strained prunes
• 2 tbsp (15 mL) pure vanilla extract

Ingredients for the black icing:

• 1 cup (250 mL) unsalted non-hydrogenated margarine (lactose-free version) OR softened unsalted butter
• 5 cups (1.25 L) icing sugar, sifted
• 1 ½ cups (625 mL) cocoa powder, sifted
• 1 tbsp (15 mL) pure vanilla extract
• ¼ cup (60 mL) fortified organic chocolate soy beverage (lactose-free) OR milk
• 1 oz. container of Wilton’s Black Food Colouring Paste, not the liquid food colouring (Note: this will stain your teeth, lips, tongue and eventually your gastrointestinal tract; just warning you. It’s a food grade dye so it’s okay)

Method:

Preheat the oven to 350°F (180°C). Lightly spray two 9 x 13-inch (23 x 33 cm) metal cake pans, and line with parchment paper.

In a large bowl, mix together the whole wheat flour, all-purpose flour, sugar, cocoa powder, and baking soda.

Add the chocolate soy beverage, lemon juice, oil, eggs, strained baby food prunes and pure vanilla.

Using a hand mixer blend or wire whisk, beat the ingredients together for 1 minute, scraping the bowl often.

Turn the speed up to medium or whisk like your life depended on it for 2 minutes.

Pour equally into the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.

Cool on a wire rack for 10 minutes then remove from the pans, flip over and remove the parchment paper and continue cooling.

Cut out a template for the coffin. Be creative – see picture.

When the cakes have completely cooled, place template on top of the cake and using a sharp knife, cut around the edges. Remove cake that you don’t need and feel free to eat it!

To make the icing, beat margarine or butter until soft and fluffy. Add icing sugar, cocoa powder, vanilla, soy beverage or milk. Slowly beat in until creamy.

Add the black food paste by slowly beating in. The icing can be made the day ahead, so cover it and leave on the counter overnight if desired.

To make the grave marker, coat the chocolate bar with a thin layer of icing and set aside.

Place waxed paper strips on top of the cake board; this will help keep your cake board clean. Place the first layer of the cake on top of the strips (you have to be able to gently pull the waxed paper off without ruining the cake).

Place a small amount of icing or raspberry jam on top of this layer. Top with second cut-out coffin.

Place most of the icing on top of the cake and then carefully spread icing down all of the sides. Smooth out and either decorate with candy or sprinkle with sprinkles.

Write or decorate the grave marker and then gently press it into the top side of the cake.

I like to use the rest of the icing to spread out on the cake board – then gently sprinkle the cookie crumbs on top to make the effect of dirt.

Let the cake sit at least 4 hours before serving. It tastes better the next day.

Mairlyn Smith
www.mairlynsmith.com
@mairlynsmith