Inspired by videoHalloweenChocolate Cake
Halloween Chocolate Ghost Cake
A rich, spiced chocolate cake with a deep ganache frosting, topped with crunchy ghost meringues. Perfect for Halloween, this cake serves 12 and is sure to impress.
A rich, spiced chocolate cake with a deep ganache frosting, topped with crunchy ghost meringues. Perfect for Halloween, this cake serves 12 and is sure to impress.
30 min
Prep time
35 min
Cook time
4 hrs 30 min
Total time
12 servings
Yield
Ingredients
23 ingredients- Calories
- 550 kcal
- Fat
- 32g
- Carbs
- 60g
- Protein
- 7g
Whole recipe (12 servings): 6600 kcal
- For the cake: 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the ganache: 12 ounces semisweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 2 tablespoons unsalted butter, softened
- For the meringue ghosts: 3 large egg whites, at room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract (optional)
- Black decorating gel or small chocolate chips for eyes
Method
12 steps- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and dust with cocoa powder.
- In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- Add eggs, milk, oil, and vanilla. Beat with an electric mixer on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
- Divide batter evenly between prepared pans. Bake for 30-35 minutes, until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely, at least 1 hour.
- Make the ganache: Place chopped chocolate in a medium bowl. In a small saucepan, heat cream over medium heat until just simmering. Pour over chocolate; let stand 2 minutes, then stir until smooth. Stir in butter. Let cool to room temperature, about 30 minutes, until spreadable.
- Make the meringue ghosts: Reduce oven to 200°F (95°C). Line a baking sheet with parchment paper.
- In a clean, dry bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla and peppermint extract, if using.
- Transfer meringue to a piping bag fitted with a round tip (or use a zip-top bag with corner cut). Pipe 12 ghost shapes (about 2 inches wide, 3 inches tall) onto prepared sheet, pulling up to form a peak for the head.
- Bake meringues for 2 hours, then turn off oven and let them dry inside for 1 hour more (or overnight). They should be crisp and lift easily from parchment.
- Assemble: Place one cake layer on a serving plate. Spread about 1/2 cup ganache over top. Place second layer on top. Spread remaining ganache over top and sides of cake.
- Arrange meringue ghosts on top of cake. Use black decorating gel or chocolate chips to add eyes to each ghost.
- Let cake set for 15 minutes before slicing. Store cake covered in refrigerator for up to 3 days. Meringues are best the day they are made; if stored separately, keep in an airtight container at room temperature for up to 2 days.
Recipe notes
Helpful tips
- For a deeper flavor, use dark cocoa powder.
- Meringues can be made ahead and stored in an airtight container.
- If you don't have peppermint extract, omit it or use 1/4 teaspoon almond extract.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Electric mixer
- Wire racks
- Saucepan
- Mixing bowls
- Piping bag with round tip (or zip-top bag)
- Baking sheet
Storage
Store cake covered in refrigerator for up to 3 days. Meringues can be stored in an airtight container at room temperature for up to 2 days. If meringues are on the cake, refrigerate and consume within 2 hours for best texture.
Additional tips
- Meringues are perishable if left at room temperature for more than 2 hours; refrigerate any leftovers promptly. Ensure egg whites are free of yolk for proper whipping.
Recipe inspiration
Inspired by Gem
Estimated nutrition
Per serving: 550 calories
Fat: 32 g · Carbs: 60 g · Protein: 7 g
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