Every year at this time, I try to find some new ghoulish and creepy way to terrify my sweet young boys (in a motherly-love kind of way). Nothing like a coffin shaped cake, with a mummy laying on top to make them squeamish and thrilled to go at it with a fork. The vanilla cake, raspberry filling and chocolate ganache on a bed of oreo crumbs, may be spine tingling enough for kids on Halloween, but tasty enough for the parents as well.
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/4 cup sugar
4 large eggs, room temperature
2/3 cup milk
2 teaspoons vanilla extract
4 cups heavy cream
4 cups semisweet chocolate chips
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons rum (optional)
Vanilla and Raspberry Frostings:
1/2 cup butter, room temperature
2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
2 tablespoons heavy whipping cream (more to make soft enough to pipe)
2 tablespoons raspberry preserves
To bake the cake:
Preheat oven to 350°F
Grease and line a baking sheet (13 x 18-inch) with parchment.
In a bowl, whisk together the flour, baking powder, baking soda 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 and milk 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 any scraps to use in the raspberry mummy.
To make the ganache: In a large saucepan, heat the heavy cream over medium heat, just to a simmer. Add the chocolate chips and butter and 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. 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. You can test this by sticking your finger in the bowl, when it comes out in a smooth, but firm point, it is ready.
Divide the frosting into two bowls, in one bowl add the raspberry preserves.
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.