Product Used In This Recipe
Chocolate Brandy and Coffee Tombstone Cakes
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Spooky meets sophisticated with these Chocolate, Brandy, and Coffee Tombstone Cakes, baked in the Tombstone Cakelet Pan. Each cake features detailed tombstone shapes that impress with minimal effort. Rich chocolate, bold coffee, and a splash of brandy create an indulgent, grown-up Halloween treat perfect for parties or cozy autumn gatherings.
Ingredients
- 1 cup flour
- 1 teaspoon baking soda
- 1/ 4 teaspoon salt
- 3/ 4 cup brewed coffee
- 1/ 4 cup brandy
- 3 ounce bittersweet chocolate
- 1/ 2 cup butter
- 3/ 4 cup sugar
- 1 egg
- 1 teaspoon vanilla
Directions
Pour coffee and brandy into a small saucepan and cook for 5 minutes on low heat. Add butter and stir until fully melted. Turn off heat and add chocolate and sugar. Stir until dissolved and completely melted. Set aside to cool.
When chocolate is cooled, preheat oven to 350 F. Prepare Tombstone Pan with baking spray. Sift together flour and baking soda. Slowly add flour mixture to chocolate and mix until fully combined. Add egg and vanilla and blend thoroughly. Pour evenly into prepared pan, filling pan 3/4 full. Bake for 15-25 minutes. Cakelets are done when toothpick inserted into center of cake comes out clean. Cool cakes in pan for 10 minutes before inverting onto a cooling rack.
*For a kid-friendly version replace coffee and brandy with 1 cup water and start by heating water only enough to melt butter and chocolate.
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Ingredients
- 1 cup flour
- 1 teaspoon baking soda
- 1/ 4 teaspoon salt
- 3/ 4 cup brewed coffee
- 1/ 4 cup brandy
- 3 ounce bittersweet chocolate
- 1/ 2 cup butter
- 3/ 4 cup sugar
- 1 egg
- 1 teaspoon vanilla
Directions
Pour coffee and brandy into a small saucepan and cook for 5 minutes on low heat. Add butter and stir until fully melted. Turn off heat and add chocolate and sugar. Stir until dissolved and completely melted. Set aside to cool.
When chocolate is cooled, preheat oven to 350 F. Prepare Tombstone Pan with baking spray. Sift together flour and baking soda. Slowly add flour mixture to chocolate and mix until fully combined. Add egg and vanilla and blend thoroughly. Pour evenly into prepared pan, filling pan 3/4 full. Bake for 15-25 minutes. Cakelets are done when toothpick inserted into center of cake comes out clean. Cool cakes in pan for 10 minutes before inverting onto a cooling rack.
*For a kid-friendly version replace coffee and brandy with 1 cup water and start by heating water only enough to melt butter and chocolate.
Read Recipe Reviews
I LOVED this recipe, as did the group I served tombstone cakelets. I did sub bourbon for brandy in half the cakes, and everyone thought they were great. I preferred the flavor myself, too. Because I was serving a crowd, I bought two pans, look forward to making them again next year.
Posted by Sharon