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Graveyard Chocolate Cake With Tombstone Cookies Recipe

Graveyard Chocolate Cake With Tombstone Cookies Recipe

by Gourmet Food World
A fun and deliciously spooky Halloween treat that you can make with kids! We give you two recipes in one - a buttery shortbread cookie recipe and a yummy chocolate cake with bittersweet chocolate frosting. Serve it as one big cake, or many mini "graveyard

Prep Time:
Cook Time:
Total Time:
Yield: 1 cake

Graveyard Chocolate Cake With Tombstone Cookies Recipe Instructions

For the Cake
  • ½ cup buttermilk
  • 1/3 cup corn oil
  • 4 large eggs
  • 1 cup sugar
  • 1 ½ cup rising flour
  • 2.5 oz. cacao powder
  • butter (to butter mold)

For the Frosting
  • 5.5 oz. Bittersweet chocolate, chopped
  • 3.4 cups cream
  • 2 oz bittersweet chocolate, grated

For the Cookies
  • 1 cup all purpose flour
  • 6 ¼ oz. butter, cubed and at room temperature
  • 1/3 cup powdered sugar
  • 2 egg yolks
  • 3 drops vanilla extract
  • 2 oz. bittersweet chocolate
  • 2 tbsp. Cream

  1. Print and cut out a tombstone stencil over cardboard. Alternatively, you can draw it by hand. Set aside.
  2. Sift the flour over your counter and make a bowl-like indentation in the middle.
  3. Place the butter, powdered sugar, yolk and vanilla extract in the indentation.
  4. Start mixing the ingredients, folding the flour into the wet ingredients, and forming the dough. Alternatively, you can also do this with an electric mixer with paddle attachment.
  5. After the dough ball is formed, flatten into a disc, wrap in film and let chill in the fridge for at least 1 hour before use.
  6. Turn the oven to 350°F.
  7. Remove the dough from the fridge and cut into 3 or 4 sections. Over a floured surface, roll each one into ¼ inch thick discs.
  8. Using your cardboard mold to guide you, cut out the dough into the tombstone shape, using a sharp pointed knife.
  9. Transfer the cookies to a baking sheet lined with wax paper, and place back in the fridge for another 15 minutes.
  10. Bake until just lightly golden, about 8 minutes. Set aside to cool.
  11. Melt the chocolate with the cream, and use it to decorate the cookies, using a piping bag.

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