Halloween Coffin Cake

Recipe By Chelsweets,

Cake baked and decorated by @SweetHart.Cakes

Chocolate Simple Syrup
In a saucepan, heat ½ cup water and ½ cup sugar over medium heat, whisking until it boils. Remove from heat, whisk in 1 Tbsp dark cocoa powder, and let cool. Use to brush cake layers during assembly. Store covered in the fridge for up to 3 weeks.

Chocolate Cake Layers
Preheat oven to 350°F (175°C). Grease and line four 7-inch or three 8-inch pans.
In a large bowl, whisk together:

• 2 cups flour

• 2 cups sugar

• ¾ cup dark cocoa powder

• 2 tsp baking powder

• 1½ tsp baking soda

• 1 tsp salt

Add:

• 1 cup warm water

• 1 cup sour cream

• ½ cup oil

• 2 eggs

• 2 tsp vanilla

• 1 tsp instant espresso (optional)

Mix until just combined. Divide into pans and bake for 22–25 minutes. Let cool, then level. Freeze layers for 30 minutes if desired to lock in moisture. Wrap and freeze if making ahead.

Classic American Buttercream
Beat together until smooth and fluffy:

• 1.5 lbs unsalted butter (softened)

• 2 lbs powdered sugar

• 2 tsp vanilla extract

Filling
Between the layers, spread a generous amount of Nerdy Nuts chocolate peanut butter spread for a rich, gooey center.

Assembly
Place the first cake layer on a board. Brush with chocolate syrup, then add buttercream and Nerdy Nuts spread. Optional: sprinkle mini chocolate chips. Repeat with remaining layers. Chill cake for 10 minutes.

Frost the outside with buttercream and press mini chocolate chips onto the sides and top. Finish with piped swirls using a star tip (like Wilton 1M).

Storage

• Room temp: up to 2 days

• Refrigerated: up to 1 week (cover any exposed areas)

Top it off with Monster Mashup Sprinkle Mix for an extra spooky look!