Chocolate Coffin Cake

[migration] empty title 575 Image by: [migration] empty title 575 Author: Canadian Living

The dollar store is the ideal source for any scary items, such as the plastic skeleton and snake we used here. Beware of low-fat ice cream because it melts quickly and crystallizes when refrozen.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2005

Ingredients

  • 4 cups mint chocolate chip or vanilla ice cream
  • Silver dragée
  • fruit leather
Chocolate cake:
  • 1 1/2 cup butter softened
  • 2 1/4 cups granulated sugar
  • 3 eggs
  • 1 1/4 teaspoon vanilla
  • 3 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/4 cups buttermilk
Chocolate icing:
  • 3/4 cups butter softened
  • 1 1/2 cup icing sugar
  • 3 tablespoons whipping cream
  • 3 oz unsweetened chocolate chopped, melted and cooled
  • 1 teaspoon vanilla

Method

Grease sides of 13- x 9-inch (3.5 L) metal cake pan; line bottom with parchment paper. Set aside.

Chocolate cake: In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt ; sift again to blend completely. Stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Scrape into prepared pan; smooth top.

Bake in centre of 350?F (180?C) oven until cake tester inserted in centre comes out clean, about 50 minutes. Let cool in pan on rack for 10 minutes. Remove from pan; let cool completely on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for 24 hours.)

Chocolate icing: In bowl, beat butter until fluffy. Alternately beat in sugar and cream, making 3 additions of sugar and 2 of cream. Stir in chocolate and vanilla, leaving streaks to resemble wood. (Make-ahead: Cover and refrigerate for up to 24 hours; let come to room temperature and beat until smooth.)

Let ice cream soften in refrigerator for 10 to 20 minutes. Place cake, top side down, on cutting board. Trim off corners to resemble coffin. Trace same shape onto heavy cardboard and cut out; wrap tightly with foil.

Cut cake in half horizontally. Place bottom layer on cake board or dark tray. Using palette knife, spread with ice cream; cover and freeze until firm, about 4 hours.

Working quickly, spread sides of bottom layer with icing. Position skeleton on top. Place large piece of cake trimming beside skeleton to prop open lid. Cover and freeze until firm, about 2 hours.

Meanwhile, place top of cake on prepared foil-covered cardboard; place on baking sheet. Spread top and sides with icing. Arrange silver drag? around edge; cut cross out of fruit leather and position in centre. Lightly cover and refrigerate until firm, about 2 hours.

Place coffin lid on cake. Crumble cake trimmings and scatter over platter for dirt. (Make-ahead: Cover and freeze for up to 24 hours.) To serve, remove coffin lid; set skeleton aside and cut cake.

Nutritional facts <b>Per each of 12 servings:</b> about

  • Sodium 681 mg
  • Protein 10 g
  • Calories 802.0
  • Total fat 47 g
  • Cholesterol 181 mg
  • Saturated fat 29 g
  • Total carbohydrate 92 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 24.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 41.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Baking & Desserts

Chocolate Coffin Cake

Login