• Rolling pin icon
    Prep Time: 25 Min
  • Cooker icon
    Cooking Time: 45 Min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: 1 Traybake


  • For the cake
  • 200g Homepride self raising flour
  • 50g Homepride plain flour
  • 150g unsalted butter
  • 50g golden syrup
  • 200g dark brown sugar
  • 80g melted dark chocolate
  • 30g cocoa powder
  • 4 eggs
  • For the buttercream
  • 250g unsalted butter
  • 500g icing sugar
  • 50g cocoa powder
  • To decorate
  • 1 pack of Oreo biscuits
  • Bourbon and rich tea biscuits
  • Royal icing
  • 50g melted dark chocolate
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  1. Cream together the butter, dark brown sugar and golden syrup. 
  2. Add in the eggs and mix well.
  3. Add in the Homepride Self Raising Flour and Homepride Plain Flour and mix well.
  4. Pour in the melted dark chocolate and mix until combined.
  5. Pour this into a lined 10” x 8” baking tin and bake at 140C (fan assisted) for 45 minutes - 1 hour or until a skewer comes out clean.
  1. Cream the butter on it’s own for a few minutes.
  2. Add in the icing sugar and cocoa powder and mix until combined.
  3. Add a little hot water if needed to soften. 
  4. Once the traybake is cool, spread over the chocolate buttercream.
  1. Remove the Oreo filling and crush biscuits in a food processor for the ‘dirt’.
  2. Spoon this on top of the chocolate buttercream covered traybake.
  3. For the gravestones, cover biscuits in chocolate and leave to set.
  4. Then fill a piping bag with royal icing and pipe ‘RIP’ onto the front of the biscuits.
  5. Once everything is set, push the gravestone biscuits into the traybake.