Graveyard Fault Line Dirt Cake
Chocolate cake, chocolate tombstones, buttercream frosting, oreo dirt and gummy worms. Who knew such a spooky graveyard fault line cake could be so yummy?
Prep Time 30 minutes
Cook Time 40 minutes
cake decorating 2 hours
Servings 12 servings
- 8 oz unsweetened chocolate
- 4 C sugar 3 3/4 C for high altitude
- 3 C flour 3 1/4 C for high altitude
- 1 1/2 tsp baking soda 1 1/4 tsp for high altitude
- 1 tsp salt
- 2 C boiling water 2 1/4 C water for high altitude
- 10 tsp cocoa powder
- 1 C sour cream OR greek yogurt
- 1 C oil
- 4 Lrg eggs lightly beaten
Swiss Meringue Frosting
- 1 1/2 C pasteurized liquid egg whites
- 12 C powdered sugar
- 1 1/2 tsp salt
- 6 C butter room temperature
- 3 Tbsp vanilla
- 8 oz chocolate
- 4 oz heavy whipping cream
- 1 ½ C oreo crumbs
- Neon green food dye
Gummy Worm Recipe
- 3 oz blackberry jello cherry or raspberry can work if you can’t find blackberry
- 5 tsp Gelatin
- 1/2 C water
- White Food Dye
- Green food dye
Preheat the oven to 345
Prepare four 7 inch round cake pans - I use parchment paper circles on the bottom and a non stick spray on the sides
Melt the baking chocolate in double broiler (or in a bowl over a simmering pot of water) then let it cool.
In a large bowl, or bowl of a mixer add the sugar, flour, soda and salt and whisk together.
In a separate bowl (or a large glass measuring cup) mix the boiling water and cocoa – let it sit for at least a min to let the cocoa bloom for the best flavor.
Then add the sour cream and oil and whisk.
Add the wet mixture in a stream to the dry ingredients and mix until blended.
Add the lightly beaten eggs and beat.
Add the cooled melted chocolate and mix until uniform in color.
Bake at 345 40-45 mins (raise the heat by 25 degrees and lower the time by 5 mins for high altitude)
Swiss Meringue Frosting
In a large mixer with whisks or large bowl with a hand mixer beat the egg whites, sugar and salt for 5 mins until you get a thick white meringue
while beating on medium add the butter 1-2 Tbsp at a time
once all the butter is mixed in add the vanilla and beat on medium high another 10 mins
bring the cream to a simmer (if your using the microwave watch closely – don’t let it boil or the ganache will separate) and pour over the chocolate
let sit 5 mins then stir until smooth – then let cool to room temperature
divide the frosting in half.
add the ganache to half and beat, then fold in the oreo crumbs
add the neon green to the other half and beat until smooth
Melt the candy melts in the microwave or a double broiler
Spoon into a silicone mold for the bones
Shake to get the bubbles out, then scrape off the excess
Let cool and firm up before popping them out of the molds
Gummy Worm Recipe
Mix the jello and gelatin together
add the water and stir
Microwave until it boils – watch carefully so it doesn’t boil over
stir in a few squirts of white food dye
If it’s too pink add a half drop of green dye and stir
use a dropper or plunger to squirt the mixture into the worm mold and let set
Level and fill the cakes with the oreo buttercream and do a crumb coat
Chill the cake slightly then frost the top and the middle three inches with more oreo buttercream – scrape the middle section fairly thin (so it’s easier to keep the green section thicker)
Press crushed oreos around the fresh frosting on the side and around the top.
Use a piping bag to add the green frosting unevenly around the cake top and bottom, use a scraper to smooth the sides. Keeping the green section thicker than the oreo section.
Add the worms and bones around the center of the cake - remember to break some in half and have them coming out of the green frosting. To get the worms to stick use toothpicks (see the video)
and add mounds of oreo frosting to the top to hold the headstones- sprinkle with more oreos.
now add more bones and worms here too.
Calories: 2116.75kcal | Carbohydrates: 255.36g | Protein: 17.44g | Fat: 121.81g | Saturated Fat: 74.58g | Cholesterol: 312.37mg | Sodium: 1668.51mg | Potassium: 383.69mg | Fiber: 5.86g | Sugar: 214.39g | Vitamin A: 3300.13IU | Calcium: 97.07mg | Iron: 7.96mg