Every year at this time, I try to find some new ghoulish and creepy way to terrify my sweet young sons (in a motherly-love kind of way). Nothing like a coffin shaped cake, with a mummy lying on top to make them squeamish, but delighted. The vanilla cake, raspberry filling and chocolate ganache, on a bed of dirt made from Oreo crumbs, may be spine tingling enough for kids on Halloween, but tasty enough for the parents as well.
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Success!
A link to %this page% was e-mailed
In a bowl, whisk together the flour, baking powder, and salt, set aside. In a stand mixer, fitted with the paddle attachment, beat the butter on high speed until softened. Add the sugar and continue beating until light and fluffy, about 3 minutes. Add the eggs one at a time, beating on medium speed, until well combined. Scrape down the side of the bowl after each. Add the flour mixture, milk and vanilla and mix on medium speed until well combined. Scrape down the side of the bowl and mix for an additional 30 seconds.
Spread the batter evenly over the prepared pan. Bake for about 20 minutes in the center of the oven, or until a tester comes out clean. Cool the cake on a rack.
Once the cake is cool, use a coffin shaped cookie cutter to cut the cake. Reserve 1/2 cup of the scraps to use in the raspberry frosting.
To make the ganache: In a large saucepan, heat the heavy cream over medium heat, just to a simmer. Remove from heat; add the chocolate chips and butter. Swirl the pot to make sure all the chips are covered with the hot cream. Let it sit for 2 minutes and then gently stir until smooth. If using, stir in the rum.
Place the cut cakes on a cooling rack, set over a baking sheet lined with parchment. Pour the ganache over the coffin cakes, making sure to cover the sides. Once they are all covered, let them sit until the ganache can set firm.
To make the frosting: Mix together the butter, confectioners' sugar and vanilla, until very smooth and fluffy. Add the heavy cream to create a frosting that will be soft enough to pipe a smooth line. Stick your finger in the frosting and when it comes out in a smooth point, it is ready. Divide the frosting into two bowls; add the raspberry preserves to one of them. Stir in 1/2 cup of cake scraps until smooth.
Using a small round pastry tip, pipe out the outline of the mummy on top of the ganache.
Use a very small, straight tip (the kind you would use when piping a basket weave), to pipe the mummy's wrapping.
Happy Halloween!
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Get Cooking Channel on your TV.
Goober Cake
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By brandee.cate
Ventura, CA
on November 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a very tasty but quite labor intensive dessert. In the end, I'd make it again and recommend it, but there are few suggestions:
1. I took 2 days to make it and would suggest the same (even though the recipe doesn't ask you to. Cool the cakes and after putting the ganache over the coffins, put in the refrigerator to set overnight. Then the next day it's easier to create the mummies and wrapping.
2. The ingredients for the cake state that you need 3 sticks of unsalted butter (melted. Well, when you get to making the cake, it says beat butter until soft.....wouldn't it be soft already if it was melted? My daughter and I deduced that it should NOT be melted and we quickly fixed that problem.
Also, we did not run out of "mummy" icing, but we did run out of the icing used to bandage them, but only by a small amount.
Read all 1 reviews