Spooky Chocolate Castle Cake

Spooky Chocolate Castle Cake


Learn to make this Spooky Castle Cake for Halloween or any other scary event.

This spooky castle sits high on the rocks with an evil witch flying on a broom stick against a full moon in the background. There’s also a haunted ghost ship lurking in the misty waters below. The castle design is exactly the same as our Sugar Fairytale Castle Topper however, making the castle out of chocolate instead of pastillage is a completely different process.

This tutorial will show you a quick and easy way to make rocky looking cakes, and an easy way to get a rocky texture with chocolate. Serdar will also show you how to make a chocolate fairytale castle topper using only A4 sheets of paper to make the moulds for the parts of the castle.

Downloadable Course Material

If you would like to approximately match the size of the artwork in the tutorial, print the downloadable files at 100% size. If you require your artwork to be smaller or larger, just adjust the print size accordingly.
Spooky Chocolate Castle Cake Course Material
This PDF document contains templates & guides to help you make the castle, ship, witch, bats & moon.

Part 1
The Blueprints
Tools & Materials
Recipes & Ingredients
Order of Operations
Preparing the Castle Walls
Preparing the Towers & Spires
Preparing the Castle Rocks
Making the Shrubs & Trees
Preparing the Piped Elements
Making the Moon
Making the Cake Rocks
The Internal Construction
Part 2
Building the Cake
Building the Castle Platform
Preparation for Assembly
Assembling the Castle
Assembling the Trees, Bushes & Vines
Making the Sea
The Castle Rocks & Balcony Tower
Assembling the Jetty/Dock
Finishing the Castle
Adding the Moon, Bats & Witch
Total Duration

While not everything on this list is absolutely required, these are the things used in this tutorial video. Of course you are welcome to find alternative ways of doing things and we would love to hear if you’ve discovered an easier method or better tool to achieve good results.

What you will need
  • 40cm flat tray
  • Set of knives (In a tall bucket of hot water)
  • Bent palette knife
  • Scissors
  • Sticky tape
  • Oil spray
  • Triangular serrated metal scraper
  • Ceramic dinner plate
  • Alcohol (Kirsch, gin or vodka)
  • Chocolate cold spray
  • Brushes (large & small)
  • Pin or needle
  • Tape measure
  • 3 wooden sticks (15-20cm length / 12mm, 18mm & 22mm diameter )
  • Small piping bags
  • Dry & wet towels
  • A sharp tip pen knife
  • Small Chocolate Heater
  • 4 Aluminium pie shells (2 x 15cm diameter & 2 x 20cm diameter)
  • 4 x A4 Sheets of Paper
  • Styrofoam Block (5 x 10 x 20 cm)
  • 8 Natural tree twigs
  • 3 x A4 Plastic bag
  • 2 x A3 Plastic bag
  • Cellophane sheets
  • 2.2kg Mud cake
  • 1.2kg Ganache
  • 3.3kg Dark chocolate
  • 100g Cornflakes
  • 50g White chocolate
  • Watch the entire tutorial completely and take notes while comparing the tools list to what tools you have available to you.
  • If you need to bake, please do it one day before.
  • This is art, and no method or technique is set in stone. This is why we recommend you watch the entire tutorial first before you start gathering all the things in the list above. You may think of ways you might substitute tools or techniques with your own ideas.


  1. Patricia DEMETTRE says:

    Fantastik ??????????

  2. Aniko Tal says:

    Dear Yener,
    brilliant tutorial, special thanks! I plan making this fairy tail castle for halloween 🙂 I have a question 🙂 Which size is the 5 aluminium bowl pans (diameter in cm)? Thank you for your answer in advance :)))

    1. Serdar Yener says:

      Hi Aniko, I do not remember that but I know that my drawing is 100% in proportion. If you print that you can easily measure from that. Thanks

  3. Peterb says:

    Hi Serdar. Love your tutorials. My questions is what are you using to keep your chocolate soft. I see a small device that you have your piping bags in and have also seen big device a bit like a rice cooker. I am trying to find the right thing to make it easier.

    1. Serdar Yener says:

      Hi, the little one is just a cheap chocolate fondue pot. The big one is yes, it is a rice cooker. You have put some water inside instead of rice and place another pot on top. Make sure bottom is not touching the water. Keep it in Warm temperature, not Cook. This will keep your chocolate in 45C. which is okay for compound chocolate

  4. Kwubb says:

    What a wonderful tutorial Serdar. I am new to your site and am an amateur in cake sculpting but with your instructions I think I can accomplish a cake resembling yours. I do have a question if you could help please. I believe you said you baked two mud cakes in the box and sandwiched ganach between the cake resulting in around four kilos of cake. I understand that you used just over two kilos of that cake for the structure. My question is with the recipe calculator. Is shows 1800g of cake. Are those the calculations you used to make the 4 kilos of cake or are they the calculations we should use to make the 2.2 kg of mud cake for the structure. I’m just a bit confused with the calculations, how much batter I will have, and trying to decide what I should bake the cake in. Also not use to metric so have to work with those conversions.

    1. Serdar Yener says:

      Hi Kwubb, The recipe published makes 1800g and you can produce 3x 600 g sponge which will make 3x 250mm sponge 25 mm high. The calculator works with 2 input that you have to decide and enter. ( only for the sponge not the sandwiched cake with additional ganache)
      1) weight of each unit, that means how heavy is your sponge you want to bake
      2) nr of units, that means how many of that sponge you want to have.

      In your case, 1) 2.2 2) 1 that will give you 2.2 kg mud cake sponge , new recipe appears on the side of original recipe.
      one more example if you like to make 180 mud cup cake each 50 gr you have to enter 1 )50 2) 180

      hope this helps.

  5. Astrid Kazarian says:

    This is an amazing cake. The explanations make it look easy but I’m pretty sure when I start making it, it will not look the same. I also find it quite expensive to make, since I’m an amateur baker. One kilo medium quality chocolate costs 60 Canadian Dollars. We need three kilos, so it adds up pretty fast, without any return. The few times I watched it, I was trying to figure out where I could cut financial corners and for people who are in the same situation as I am, I will share my conclusion. I haven’t try them yet, but from experience, I’m pretty sure it will work. If you are interested, I can share the technic with you.

    1. Kwubb says:

      Astrid may I ask please, is the medium quality chocolate you are speaking of a compound chocolate or a couverture chocolate and what is the name? It’s my understanding that the three kilos of chocolate is a compound chocolate. Here, I’m in the U.S., Minnesota, the compound chocolate I buy is around five US dollars a pound or just over two kilos. The couverture I use is Belgin with a cost of 8.5 US dollars per pound, again just over two kilos. I’m not real experienced with chocolate but I think the chocolate I use tastes good as do others who have tried it. Have you checked the Internet for better pricing?

  6. Beata says:

    Fantastic tutorial, thank you. I was surprised, there were no dowels (support) for each cake, is that really strong enough when it get warm? also, I am not sure if I could deliver … great technics , can’t wait to make something like this but different .

    1. Serdar Yener says:

      if there is doubt about the strength please coat cakes with chocolate twice with the same technique.

  7. goldie says:

    dear serder,
    thank you so much for this tutorial.
    I love working with chocolate and your tips are so useful.
    it is so nice to see that in each tutorial you bring more ideas and different technics.
    god bless you.

  8. Emilia Prusevicius says:

    I’m in the middle of the tutorial and I have one basic question… how do you eat that? How do you cut that? It will just fall apart when you try to cut it! AMAZING!

  9. Stephanie Rosen says:

    What would you charge in U.S Dollars?

  10. Denise Bitchener says:

    I only watched the video out of curiosity, thinking is was way beyond my talents but I was hooked and now I Intend to attempt it. Chef Yener, your instructions are so methodical and inspirational. By the way using plastic to create a shiny surface also works on concrete! Many years ago we created a ‘marble’ plinth for a fireplace we were renovating.

    1. Serdar Yener says:

      I did renovate my house . I never thought about it . thank I will try that on some where

  11. Grisel Borgos says:

    WOW!!! I enjoy watching this class so much, but I think I’m going to enjoy making this master piece even more. I hope it comes out as amazing as your.
    What an amazing, fantastic, awesome, genius, extraordinary talented person you are chef Yeners, I will love to meet you in person one day to shake your hand, I tip my hat to you. Thank you again.

  12. Grisel Borgos says:

    I love chocolate my mouth is watery just by looking at this amazing cake. Thank you so much for your amazing talent your are my favorite, I always say it, I love the way you work, so organized and clean, and your work like no other. Fantastic!!!! I’m in love. Thank you.

  13. Fabiola Alvarez says:

    I’m an amateur baker, so the tips and explanations are really valuable to me. I appreciate it that the technics are not so hard to follow. I’m usually apprehensive about trying a proyect like this one, but I feel really optimistic about this one !!

  14. Mi Jin Howarth says:

    I loved your fairy tale castle. I made for my niece 2nd bday cake. big thank you!
    Cant wait to try chocolate version! Thank you so much for sharing all your skill!!

    1. Serkan Yener says:

      Hi Mi Jin, Yes I saw the photos on your profile, it turned out beautiful 🙂 Well done!

  15. Bolaji Docherty says:

    Excellent, can i use only white or milk chocolate for the castle cake because i don,t like the taste of dark chocolate and where can i buy the raw and screw from. thanks

    1. Serdar Yener says:

      yes you can . the only thing i would suggest use only single colour . hardware shop.. thanks

  16. Ross Francis says:

    Another Awesome tutorial Serdar! A few quick questions if I can….

    1. Can chocolate be “conditioned” with something other than alcahol?
    2. How many people would this serve?
    3. What do you suggest a RRP be for this cake?

    Thanks in advance!

    1. Serdar Yener says:

      You can condition chocolate also with water.
      The cake part is around 3.5 kg. So 30 people can be served.
      $ 400-500

      1. Ross Francis says:

        Thanks Serdar!

  17. Sue Davison says:

    Absolutely superb. I am in awe of your talent in this beautiful sculpture!

  18. smokey dragon dragon says:

    I love it

  19. Soraya1960 says:

    This is magnificent Chef Yener, I can’t wait to learn how to make this…including the pirate ship at the bottom.

  20. Elisabetta Morandi says:

    I am looking Forward to it… for Halloween next year. this year I have already made one (you saw the pictures I believe, based on the fairy tale castle). Mine is ways not so beautiful… and I expect the chocolate version to be much more tasty than pastillage! -:)

  21. Candy Melts says:

    Oh my goodness, this is just amazing, can not wait to see!

  22. Марина Осипчик says:


  23. Ljiljana Bakula says:

    Looks complicaded. Really looking forward to this tutorijal :0)

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