There is no better way to celebrate Friday the 13th, than with a very special cake that represents the Eternal Peace Cemetery. This was the cemetery where Jason Voorhees was buried for a couple of years before he was resurrected by lightning in Friday the 13th Part VI: Jason Lives, also known as Jason Lives: Friday the 13th Part VI from 1986. This cake is a good representation of that cemetery where many of Jason’s victims found their last resting place.


For the cake
85 gr cocoa powder
200 gr self-raising flour
375 gr light brown sugar
4 eggs
200 ml milk
175 ml vegetable oil

To decorate
1 egg white
50 gr icing sugar
200 ml single cream
200 gr dark chocolate, finely chopped
125 gr rich tea finger biscuits
100 gr double chocolate cookies
25 gr white chocolate
red/silver candy balls, to decorate

How to bake

The ghosts
1. Preheat the oven to 110°C or 230°F.
2. Whip the egg white in a clean bowl until stiff peaks form.
3. Whisk in the sugar a tablespoon at a time and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam.
4. Gently spoon the mixture into a large freezer bag, then cut a 1.5 cm (0.5”) hole in one of the corners.
5. Cover a baking sheet with some baking parchment.
6. Carefully squeeze a small circle of whipped egg white out of the bag, pulling upwards as you do to make a ghost shape. Repeat until the mixture is used up – you should get about 15 ghosts.
7. Bake for 1½ hours until crisp. Can be stored in an airtight container for up to 2 days.
The cake
1. Preheat the oven to 180°C or 356°F and grease and line a deep baking dish (20 x 30 x 5cm / 7 x 11 x 1.9 Inch) with baking parchment.
2. Sift the cocoa powder, self-raising flour and sugar into a large bowl, breaking up any clumps of sugar.
3. Mix together the eggs, milk and oil in a measuring cup or bowl, then pour over the dry ingredients and stir everything together until smooth.
4. Pour the cake mixture into the baking dish and bake for 30 mins.
5. Leave to cool, then turn out onto a serving plate. Alternatively, wrap well and store for up to 2 days.

1. Heat the cream in a saucepan until it is just boiling.
2. Place the dark chocolate in a large bowl and pour over the hot cream. Stir until all the chocolate is melted.
3. Use a clean brush to paint a layer of chocolate over 7 rich tea finger biscuits, then set aside to cool.
4. Pour the rest of the chocolate mixture over the cake and it all smooth over with a knife.
5. Blitz up the chocolate cookies, or bash them in a freezer bag with a rolling pin, until they are all crumbs. Sprinkle over the top of the cake.
6. Place the white chocolate in a small bowl and set over a pan of simmering water. Leave for 5 mins or until the chocolate is melted, then spoon into a small freezer bag. Wait for 10 mins so the mixture is not too runny, then cut a tiny hole in one corner of the bag.
7. Pipe out 2 small blobs onto each ghost, place a candy ball on each to make eyes, then pipe out suitable words and shapes on the gravestones (the finger biscuits you just painted).
8. Leave for 30 mins to set, then push the biscuit gravestones into the cake and arrange the ghosts around.
9. To get the ghosts to ‘fly’, push a thin wire (you can get these from a florist shop – remember to remove before eating) into the bottom of the ghost, then place in the cake, hiding the wire behind a gravestone.

Source: Good Food magazine