Ingredients

3 large free range eggs

175g (6oz) self-raising flour

175g (6oz) caster sugar

175g (6oz) softened butter

1½ level tsp baking powder

40g (1½oz) cocoa powder

4 tbsp boiling water

For Decoration

200g of good quality chocolate

20g butter

200ml double cream

Pack of Cadbury’s Chocolate Fingers

Tube of popping candy

Tube of silver edible balls

Packet of ice cream rectangular wafers

Cadbury’s Twirl, crushed

Icing bag with icing/ Icing pen

Method

1. Preheat oven to 180ºC/gas mark four.

2. Beat together the eggs, flour, caster sugar, butter and baking powder in a large mixing bowl until smooth. Put the cocoa in a separate mixing bowl and add the water, a little at a time, to make a stiff paste. Add to cake mixture.

3. Pour into a square greased cake tin and bake for 40to 45 minutes. Leave the cake for ten minutes, and turn out onto a wire rack to cool.

4. For the topping/filling, bring the cream and sugar to the boil in a small pan then pour over the chocolate and butter. Beat well until the chocolate and butter have completely melted. Allow to cool.

5. Spread the topping over the cooled cake, you can also slice the cake into two, and use some of the ganache as a filling, if liked. Place the chocolate fingers around the edge of the cake and leave to set.

6. Cut the wafers into ‘grave’ shapes, and ice “RIP” on each. Whilst they set, create a path using the silver balls down the centre of the cake, then gently fill the gap with the popping candy.

7. Create small mounds of ‘earth’ using the crushed Twirl and then push each wafer ‘grave’ into the cake. You may need to sprinkle more mounds around each grave, to cover the bottom of each wafer. Push and pull the graves to make them look crooked, for an authentic Halloween look!