Best Creepy Cookie Cake Recipes

THIS HAUNTINGLY DELICIOUS GRAVEYARD COOKIE CAKE IS SURE TO CAUSE SCREAMS OF DELIGHT

Steps:

• Preheat oven to 350°F, then grease two 10" springform pans with butter or nonstick cooking spray.
• In a large bowl, beat together white sugar, brown sugar, and butter with an electric mixer until the mixture is fluffy and pale yellow in color. Add in eggs and vanilla, then continue to mix until all ingredients are just well-combined.
• In a separate bowl, combine flour, sifted cocoa powder, baking soda, and salt.
• Pour the flour mixture into the bowl of creamed sugar and beat just until all ingredients are fully incorporated.
• Mix in chocolate chunks and M&Ms using a rubber spatula. Measure the dough on a kitchen scale and divide it into two equal portions of dough.
• Press each portion of dough into the prepared pans.
• Place in the oven and bake for 18-22 minutes, or until the internal temperature of the dough has reached 175°F.
• While the cookies are baking, prepare the graveyard filling by mixing together the shortening, butter, vanilla, and powdered sugar. If the mixture is dry, incorporate a few tablespoons of milk until the filling is light and fluffy like a buttercream. Separate the cream filling into 2 cups, 1 cup, and 1 tablespoon. To the 2 cups portion, fold in crushed Oreos with a rubber spatula and set aside. To the 1 cup portion, add 1/4 cup of melted chocolate and mix well. Place the 1 tablespoon portion into a piping bag with a small round tip for piping eyeballs and letters.
• Remove the cookie layers from their pans and place them on a cooling rack.
• While the cookies are cooling, prepare your graveyard toppings. First, prepare a few sets of eyes by piping small, round dots of cream filling onto a piece of parchment paper. Place in the refrigerator until the dots have set, then pipe a smaller dot in the center of the cream eye.
• For tombstones, dip Milano cookies and chocolate finger cookies in melted chocolate, and write "RIP" with the white cream filling.
• For bats, cut one single Oreo cookie (without the filling) down the middle and dip matching corners in melted chocolate. Adhere the Oreo halves on one side of an Oreo Mini with the cut side down to look like wings, then attach two eyes using melted chocolate.
• For spiders, dip one large Oreo and one Oreo Mini in chocolate, as well as eight rounded segments of a mini pretzel and two smaller segments. Once the chocolate has set, assemble pieces in the form of a spider, then adhere two eyes.
• Once the cookie layers have cooled, assemble the cookie cake by placing one layer on a serving plate and spreading 2/3 of the white cream filling evenly across the top.
• Add in gummy worms or any other creepy-crawly treats you'd like to bury in your graveyard and smooth over the remaining filling on top.
• Add the second cookie layer to the cake and spread the chocolate cream (chocolate added to the white cream filling) on top.
• Place the tombstones atop the cake and press in gently to stand them upright.
• Sprinkle crushed Oreos across the entire top layer of the cake for "dirt" and add your spider and bat decorations on top.
• Let set in the fridge for at least 20 minutes before slicing and serving.

CREEPY-CRAWLY CAKE

Steps:

• Preheat oven to 350 degrees. Make the cake: Coat two 9-inch cake pans with cooking spray. Line bottoms with parchment, and coat with spray. Dust with all-purpose flour, tapping out excess. Whisk together flours, baking soda, and 3/4 teaspoon salt.
• Beat butter and sugar with a mixer on medium-high speed until pale and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with buttermilk, beginning and ending with flour. Beat in melted chocolate. Divide batter between pans, and smooth tops using an offset spatula.
• Bake cakes until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool in pans set on wire racks for 30 minutes. Turn out cakes onto racks, remove parchment, and let cool completely.
• Make the ganache: Bring cream to a gentle simmer in a small saucepan over medium-high heat. Pour over chopped chocolates and butter in a bowl. Let stand for 5 minutes. Whisk until smooth and shiny. Let stand until thickened, about 40 minutes. Transfer 1 3/4 cups ganache to a bowl, and fold in malt balls; reserve remaining ganache.
• Transfer 1 cake to a serving platter (top side up). Spread ganache-malt ball filling on top, and top with remaining cake (top side up). Refrigerate until set, about 15 minutes. Cut a large wedge from cake to serve on another plate. Pour remaining ganache (reheat if necessary) over cake and wedge, and let drip down sides and into cut center of cake. Garnish cake and platter with rubber cockroaches.