Cake:
1 tablespoon + 1 teaspoon instant coffee
1/3 cup boiling water
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) butter, softened
1-1/2 cups granulated sugar
3 eggs
1 teaspoon vanilla extract
4 ounces unsweetened chocolate, melted and slightly cooled
1 cup buttermilk
1/2 cup chocolate chips
Topping:
1 cup chocolate chips
1/3 cup heavy whipping cream
1 cup chocolate sandwich cookie crumbs
Skeleton Candies
Preheat oven to 350 degrees F. Spray cavities of Wilton Petite Loaf Pan with vegetable pan spray.
In small bowl, dissolve instant coffee into boiling water; set aside to cool.
In medium bowl, combine flour, baking powder, baking soda and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla, chocolate, and coffee; mix well. Add flour mixture alternately with buttermilk, starting and ending with flour; mix well. Stir in chocolate chips. Pour into prepared pans.
Bake 16 to 18 minutes or until cake tester inserted into center comes out clean. Cool in pan 5 minutes; remove to cooling grid and cool completely before icing.
In microwave-safe bowl, heat chocolate chips and cream for one minute on 50% power; stir to combine. Continue heating at 30 second intervals until chips are melted and combined with cream. Let stand until thickened slightly. Spread the tops of each cake with a layer of chocolate cream; sprinkle with cookie crumbs, pressing lightly into chocolate. Insert skeleton candies.
