Chocolate Graveyard Cake

by Pecorari Elisa

Chocolate Graveyard Cake

* Credits to Emily Griffon

Halloween is all about creating a dessert that is both scrumptiously tempting and delightfully spine-tingling. Introducing the Chocolate Graveyard Cake, a captivating masterpiece that will steal the show at any Halloween get-together. This decadent chocolate sheet cake blends luscious chocolate goodness with a captivatingly eerie display, making it the ultimate focal point for your ghostly festivities. Prepare to indulge in a moist and flavorful treat that perfectly captures the spirit of Halloween!


  • Any Baker's Secret Roaster Pan 13" x 9"
  • Mixing Bowl
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Carbon Steel Rolling Pin
  • Whisk (Silicone or Stainless Steel)


For the cake:

  • 2 cups granulated sugar
  • ¼ cup salted butter melted
  • ¼ cup vegetable oil
  • 1 tsp vanilla extract
  • 2 eggs room temperature
  • ¾ cup cocoa powder
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 ½ tsp baking powder
  • ½ tsp salt
  • 1 cup coffee
  • 1 cup whole milk

For the frosting:

  • 1 cup salted butter room temperature
  • 4 cups powdered sugar
  • ¾ cup cocoa powder
  • ¼ cup whole milk room temperature
  • 1 tsp vanilla
  • ½ tsp salt

For garnish:

  • 1 cup crushed Oreos
  • candy pumpkins
  • peep ghosts
  • gummy worms
  • cupcake tombstones



For the cake:

  • Preheat the oven to 350° Grease and line a 9×13 metal baking pan with parchment paper and set aside. In the bowl of a stand mixer combine the melted butter, granulated sugar, vegetable oil, vanilla extract and eggs. Mix on medium until combined.
  • In a medium bowl sift cocoa powder, flour, baking soda, baking powder and salt. With the mixer on low, add half of the dry ingredients, then the milk. Add the rest of the dry ingredients and the coffee. Mix until fully incorporated.
  • Pour into the prepared baking pan and bake for 30-35 minutes or until baked through. Remove from the oven and allow to cool for 30 minutes at room temperature before refrigerating until cold, about 1 hour or up to overnight.

For the frosting:

  • In the bowl of a stand mixer cream the butter, powdered sugar and cocoa powder until combined. Add in the vanilla, milk and salt and beat until smooth. Set aside until assembly.

For assembly:

  • Once the cake has completely cooled top with the frosting. Then sprinkle on crushed Oreos and top with candy pumpkins, peep ghosts, gummy worms, tombstones and any other graveyard garnishes you have!

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