Years ago, I bought a coffin-shaped pan. Although it seemed like a fun idea, I’ve never really used it – until now. With Halloween just around the corner, it seemed appropriate to bake a horrific Halloween coffin cake.

I’m not a big cake-baker, mostly because I don’t like to fuss too much – and when it comes to cakes, people always talk about mistakes not to make, rules to follow and whatnot. Well, that’s something I don’t like. But as it turns out, it’s not that hard – sure, you have to pay a bit more attention to details than usual, but I’m starting to think this whole cake-baking thing is overmystified.

But seriously, you do need to pay attention. For example, when halving a recipe, maybe you should consider reducing the baking time as well… Blackened cake is not too tasty – been there, done that.

So this recipe is a halved one, which means you need a little less time to bake it. But of course, it all depends on your oven. I can’t give you an exact degree, as I use a pretty old oven. Honestly, there are two temperatures for me – really hot and hot. I’m way too lazy to check the temperature with something, so it’s usually full steam for me.

So let’s see the cake that’s only horrific in its name. It’s actually pretty tasty. Well, actually, making the frosting was kind of a horror for me, but only because it was the first time I did something like that. Considering this, it’s not half bad. By the way, I was going for a spider web…

What you’ll need for the cake:

• 2 eggs
• 100 g sugar
• 4 tablespoons water
• 85 g flour

How:

1. Beat the egg whites until white and stiff.
2. Mix egg yolks, sugar and 2 tablespoons of water in a different bowl.
3. Add flour and 2 more tablespoons of water, mix it well.
4. Then slowly fold in the stiff egg whites, and then pour into the greased, floured pan.
5. Start to bake – don’t open it for at least the first 15 minutes. It will take bout 20 minutes to bake the cake.
6. When it’s done, take it out, let it sit for a few minutes, then remove from the pan, and let it cool down.
7. Cut the cake in half.

What you’ll need for the filling:

• 250 g mascarpone
• 1 dl rice cream/heavy cream
• 1 ½ tablespoons sugar
• 1 teaspoon vanilla extract
• 1 ½ cup of red berries (I used strawberries and redcurrants)

How:

1. Whip the cream with the sugar and vanilla extract.
2. Mix it with mascarpone, then mix in the berries.
3. Spoon the filling on the bottom half of the cake, then make it even.
4. Put the top half back.

What you’ll need for the chocolate coating:

• 60 g quality dark chocolate
• 1 tablespoon butter
• 1 tablespoon rice cream/heavy cream

How:

1. Melt chocolate and butter over boiling water, and then mix in the cream as well.
2. Mix it all well, and then let it cool down a little bit.
3. Pour it on the cake and then let it cool entirely.

What you’ll need for the frosting (if using):

• 28 g butter
• ¼ teaspoon vanilla extract
• 113 g icing sugar
• 1 ½ tablespoons buttermilk

How:

1. Beat the butter until fluffy.
2. Add sugar gradually, and mix it well.
3. Beat in vanilla and buttermilk.
4. Spoon into a piping bag, and make the desired pattern (only when the cake cooled down entirely)

The result, when cut up, may not be pretty, but it is definitely tasty – it’s not too sweet or too creamy. If you use a normal, larger cake pan, double the amount of everything, as these ingredients are for a smaller one.

And of course, you can make it all year round, but given the shape of the pan I used, it would be just a little bit morbid if I made it any other time of year. :)