Why Make This Recipe
Ghost Cake is a delightful choice for anyone looking to celebrate Halloween or simply enjoy a spooky treat. This cake not only tastes amazing, with rich chocolate flavors and creamy buttercream, but it also looks wonderfully festive. The ghost meringues add a fun and whimsical touch, making it perfect for parties or family gatherings. Plus, baking this cake is a fun activity to do with friends or family, bringing everyone together in the kitchen.
How to Make Ghost Cake
Ingredients:
- Cooking spray
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 cup hot coffee
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3/4 cup vegetable oil
- 1/2 cup sour cream, room temperature
- 1/4 cup granulated sugar (for meringues)
- 1/4 cup powdered sugar (for meringues)
- 4 large egg whites
- 1/4 tsp. cream of tartar
- 1/2 tsp. pure vanilla extract (for meringues)
- 1 cup (2 sticks) butter, softened (for buttercream)
- 4 cups powdered sugar (for buttercream)
- Pinch kosher salt (for buttercream)
- 1/4 cup heavy cream (for buttercream)
- 1 tsp. pure vanilla extract (for buttercream)
- Black food coloring (for decorating)
- 1 cup chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
Directions:
- Make Cake: Preheat oven to 350 degrees. Line two 8-inch cake pans with parchment and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, whisk hot coffee and sugars together. Add oil and sour cream, then whisk to combine. Pour into dry ingredients and whisk until just mixed. Divide the batter between prepared pans and bake until a toothpick inserted in the middle comes out clean, about 25 to 30 minutes. Let cool for 15 minutes, then invert onto a wire cooling rack and let cool completely.
- Make Meringues: Preheat oven to 225 degrees. Line a baking sheet with parchment paper. In a small bowl, combine sugars. In a large bowl, beat egg whites and cream of tartar on low speed until whites are broken up. Increase speed to medium and gradually add in the sugars. Continue beating until stiff peaks form. Transfer to a piping bag and pipe ghost shapes onto the prepared baking sheet. Bake until the outsides are hard, about 1 hour and 20 minutes. Let cool completely.
- Make Buttercream: Wrap the cooled cake layers in plastic wrap and freeze for 20 minutes. Beat the softened butter until smooth. Add powdered sugar and salt, then beat until no lumps remain. Add heavy cream and vanilla, mixing until combined. Reserve some for decorating.
- Assemble Cake: Level the tops of the cake layers if needed. Place one layer on a serving platter and spread half of the buttercream on top. Place the second layer on top and frost with the remaining buttercream. Smooth the sides with a bench scraper. Use black buttercream to pipe eyes and mouths onto the ghost meringues.
- Make Ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream in a small pot until bubbles form. Pour the hot cream over the chocolate chips, allow it to sit, and whisk until smooth. Pour the ganache over the top of the cake and use an offset spatula to smooth it. Arrange ghost meringues on top of the cake.
How to Serve Ghost Cake
Serve Ghost Cake at room temperature. Slice it into pieces and enjoy with a glass of milk or hot cocoa. It makes a great dessert for Halloween parties or any festive occasion. Guests will love the spooky look and delicious chocolate flavor.
How to Store Ghost Cake
Store any leftover Ghost Cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. Before serving, let it come back to room temperature for the best taste.
Tips to Make Ghost Cake
- Make sure to whip the egg whites until stiff peaks form for perfect meringues.
- For even layers, use a cake leveler or knife to level the tops before frosting.
- Experiment with different decorations to customize the cake for any occasion.
Variations
You can change the filling between cake layers by adding fruit preserves or whipped cream. For a twist, try using different extracts like almond or mint in the buttercream.
FAQs
Can I use a different flavor instead of chocolate?
Yes! You can use vanilla or any other flavor you prefer for the cake.
Can I freeze the cake?
Absolutely! Wrap the baked cake layers in plastic wrap and freeze for up to 3 months. Thaw them in the fridge before decorating.
How can I make the meringues crunchy?
Ensure the meringues bake long enough at low temperature until they are hard on the outside. Storing them in an airtight container will keep them crunchy.
