If you’re looking for a show-stopping dessert that’s equal parts spooky and scrumptious, then you’ve got to try my Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe. I absolutely love how this cake combines a rich, moist chocolate base with the light, airy fun of meringue ghosts perched on top—and everything’s finished off with a silky chocolate ganache that’s just *chef’s kiss*. Seriously, if you want a Halloween treat that wows your guests and tastes incredible, keep reading because this recipe is fan-freaking-tastic.
Why You’ll Love This Recipe
- Delightfully Themed: The meringue ghosts add a whimsical and festive touch that’s perfect for Halloween or any spooky celebration.
- Decadently Chocolatey: The cake and ganache work together for a rich chocolate experience that chocolate lovers will adore.
- Light and Airy Contrast: The crisp, melt-in-your-mouth meringue ghosts balance the moist cake beautifully.
- Impressively Easy: Despite looking elaborate, this cake is surprisingly straightforward to make once you break it down step-by-step.
Ingredients You’ll Need
Gathering the right ingredients is key here because each element—from the cake to the meringues and ganache—needs to shine on its own and come together harmoniously. Don’t worry if some ingredients seem specialized; I’ve included tips to help you get exactly what you need.
- All-purpose flour: This forms the base of your cake—make sure it’s fresh for the best texture.
- Unsweetened cocoa powder: Use good-quality cocoa for rich chocolate flavor without sweetness.
- Baking soda: This leavens your cake, helping it rise just right.
- Kosher salt: Balances sweetness and enhances the chocolate notes.
- Hot coffee: Coffee intensifies the chocolate flavor—don’t skip it!
- Granulated sugar: Sweetens the cake and the meringues perfectly.
- Brown sugar: Adds a hint of molasses flavor and moisture to the cake.
- Vegetable oil: Keeps the cake moist and tender.
- Sour cream: Adds richness and tang, making the cake incredibly soft.
- Egg whites: Essential for those ghostly meringues with a light, crisp texture.
- Cream of tartar: Stabilizes the meringue for perfect peaks.
- Powdered sugar: Sweetens and gives the meringues a fine texture.
- Pure vanilla extract: Brings warmth to both the meringues and buttercream.
- Butter: For a creamy, luscious buttercream frosting.
- Heavy cream: Used in both the buttercream and the ganache for smoothness.
- Chocolate chips: For the ganache—choose semi-sweet or bittersweet depending on preference.
- Black food coloring: To give your buttercream spooky eyes and mouths on the meringue ghosts.
- Cooking spray and parchment paper: To prevent sticking and keep everything neat.
Variations
One of the things I enjoy about this Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe is how easily it adapts to your style. I’ve tried a few tweaks over the years, and trust me—experimenting is half the fun!
- Gluten-Free: Once, I swapped the flour for a gluten-free blend—just be sure it contains xanthan gum for structure, and the cake still turned out moist and delicious.
- Dairy-Free: Using coconut oil instead of butter and substituting non-dairy cream makes this a hit for dairy-sensitive friends without losing moisture.
- Spiced Version: Adding a pinch of cinnamon and cayenne to the cake batter gave a cozy, unexpected warmth that my family went crazy for last fall.
- Vanilla Meringues: For a different look, try piping the ghosts without cocoa and dust with edible glitter for a magical effect.
How to Make Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe
Step 1: Prepare and Bake the Chocolate Cake Layers
First up, preheat your oven to 350°F (175°C) and line two 8-inch cake pans with parchment paper. Don’t forget to spray them with cooking spray—it saves a lot of frustration when the cakes come out perfectly. Whisk together your dry ingredients: flour, cocoa powder, baking soda, and salt. In a separate bowl, mix hot coffee with granulated sugar until dissolved, then whisk in vegetable oil and sour cream until smooth. Pour this wet mixture into the dry, mixing just until combined—overmixing can make the cake tough, so be gentle! Divide the batter evenly and bake for 25 to 30 minutes. You’ll know it’s done when a toothpick comes out clean. Let them cool 15 minutes in the pans, then invert onto wire racks to cool completely.
Step 2: Whip Up the Meringue Ghosts
Preheat your oven to a low 225°F (110°C) for the meringues. Line a large baking sheet with parchment paper. Combine your granulated and powdered sugars in a small bowl—the slow, steady sugar addition is what gives the meringues that glossy, crisp finish. Beat egg whites with cream of tartar at low speed until they start to foam, then gradually increase to medium and slowly add the sugar mixture a little at a time. When your meringue reaches medium peaks, add vanilla and then beat until stiff peaks form. The consistency should be shiny and hold a firm peak if you lift the whisk. Pipe ghost shapes by layering three circles—largest at the bottom to smallest at the top—to create a cute ghost silhouette. Bake them for 1 hour and 20 minutes until dry and crisp, then let cool completely. If you want to make these ahead, they keep well in an airtight container.
Step 3: Make the Buttercream Frosting
Pop your cooled cake layers in the freezer wrapped in plastic wrap for about 20 minutes—this helps when leveling the tops and frosting smoothly. Beat softened butter until creamy; add powdered sugar and a pinch of salt, mixing until smooth with no lumps. Pour in heavy cream and vanilla, beating until you get a luscious, spreadable consistency. If it feels too stiff, add cream a tablespoon at a time. Save about a quarter cup of frosting to tint with black food coloring later for decorating the meringue ghosts.
Step 4: Assemble the Cake with Buttercream
Level your cake layers using a serrated knife if needed—this makes stacking neat and stable. Place one layer on your serving plate and spread half the buttercream evenly on top. Add the second layer and cover the entire cake with the remaining frosting. A bench scraper is your best friend here to smooth out those sides and the top. After smoothing, pop the cake in the fridge for a bit if the buttercream feels too soft—this helps with ganache pouring later.
Step 5: Decorate the Meringue Ghosts
Dye your reserved buttercream black and transfer it to a small piping bag with a fine tip. Carefully pipe two eyes and a spooky little mouth on each cooled ghost to bring them to life. I love how small changes with the expressions create personality—some ghost smiles are cheeky, some are surprised, making decorating pretty fun.
Step 6: Make and Pour the Chocolate Ganache
Chop your chocolate chips or use good-quality chips, placing them in a heatproof bowl. Warm heavy cream in a small saucepan just until tiny bubbles form around the edges—don’t let it boil. Pour the cream over the chocolate and wait a minute to soften, then whisk until smooth and glossy. Pour about half the ganache over your frosted cake and use an offset spatula to spread and nudge it toward the edges to get those pretty drips down the side. Add more ganache for thicker coverage if you’d like. Finally, arrange your decorated meringue ghosts on top, standing them upright if possible. This is where the cake really transforms into a Halloween masterpiece!
Pro Tips for Making Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe
- Use Hot Coffee, Not Water: I discovered that substituting hot coffee instead of water in the cake batter really deepens the chocolate flavor—don’t skip this trick!
- Beat Egg Whites at Low to High Speed Gradually: Starting slow prevents the whites from breaking up, while gradually increasing speed helps achieve perfect meringue peaks every time.
- Freeze Cake Layers Before Leveling: This little step makes slicing smoother and keeps crumbs from mixing into your frosting, leading to a cleaner finish.
- Avoid Overmixing the Cake Batter: Overworking the batter can lead to a dense cake, so mix just until combined and resist the urge to keep going.
How to Serve Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe
Garnishes
I like to keep garnishes simple so the cake and ghosts stay the stars of the show. A few fresh mint leaves around the base add a subtle pop of color. Sometimes I sprinkle some edible silver glitter or black sugar crystals on the meringues for extra sparkle and a spooky vibe that guests love.
Side Dishes
Serve this cake alongside a hot cup of spiced cider or rich coffee to complement those deep chocolate flavors. If you want to keep it cozy, a bowl of vanilla bean ice cream or whipped cream makes a perfect cooling contrast to the rich ganache.
Creative Ways to Present
For Halloween parties, I’ve set the cake on a black slate cake stand surrounded by small pumpkin decorations and flickering battery-operated candles for ambiance. Another fun idea is to arrange miniature meringue ghosts around cupcake stands or even use ghost meringues as cake toppers on cupcakes for a matching set!
Make Ahead and Storage
Storing Leftovers
Once assembled, I find it best to keep the Ghost Cake refrigerated in an airtight cake container or loosely covered with plastic wrap. The cake stays moist and delicious for up to 3 days, but remember the meringue ghosts might soften slightly from the humidity. I like to savor the ghosts within the first day so they keep their crisp charm.
Freezing
If you want to prep ahead, the cake layers freeze beautifully wrapped tightly in plastic wrap and foil—just thaw them overnight in the fridge before assembling. However, I personally don’t recommend freezing the buttercream-frosted cake with meringue ghosts already on it, as the meringues lose their texture.
Reheating
You don’t want to heat this cake since the buttercream and meringues can get wonky. Instead, I like to bring refrigerated slices to room temperature for about 30 minutes before serving—that way, the ganache and frosting soften just right for the best flavor and texture.
FAQs
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Can I make the meringue ghosts ahead of time?
Absolutely! The meringue ghosts can be baked a day or two in advance and stored in an airtight container at room temperature. Just handle them gently to keep their delicate shapes intact.
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What’s the best way to prevent my meringue ghosts from cracking?
Slow, low-temperature baking is key. I bake mine at 225°F for over an hour to dry them out gently, which helps prevent cracks. Also, avoid opening the oven door during baking to maintain steady heat.
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Can I use almond flour or other flours in the cake?
You can experiment, but almond flour may change the texture significantly and produce a denser cake. I recommend sticking to all-purpose flour or a trusted gluten-free blend if needed.
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How do I get the chocolate ganache to drip perfectly down the sides?
The ganache should be warm but not hot when poured. Pour slowly from the center and use an offset spatula to gently push the ganache toward the edges to control drips. Chilling the cake beforehand also helps the ganache set nicely.
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What can I substitute for black food coloring?
If you don’t have black food coloring, you can mix blue and red gel colors to make a deep purple, or use melted dark chocolate for piping eyes and mouths on the ghosts.
Final Thoughts
When I first tried making this Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe, I was amazed at how something so fun and decorative could also taste so decadent. It’s become my go-to for Halloween and fall get-togethers because it strikes the perfect balance between festive flair and rich, comforting chocolatey goodness. If you want a dessert that makes a statement and delights everyone’s taste buds, this is it. I hope you enjoy making and sharing it as much as I do—happy baking and haunting!
Print
Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 3 hrs 30 mins
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ghost Cake recipe is a spooky and delicious chocolate cake perfect for Halloween celebrations. It features moist cocoa-flavored cake layers paired with a rich buttercream frosting, topped with dark chocolate ganache and adorable ghost-shaped meringues decorated with black icing for eyes and mouths. The cake combines multiple techniques including baking for both the cake and meringues, and careful decorating to create a festive and impressive dessert.
Ingredients
For the Cake
- 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
For the Ghost Meringues
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 4 large egg whites
- 1/4 tsp cream of tartar
- 1/2 tsp pure vanilla extract
For the Buttercream
- 1 cup (2 sticks) butter, softened
- 4 cups powdered sugar
- Pinch kosher salt
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
- Black food coloring
For the Ganache
- 1 cup chocolate chips
- 1/2 cup heavy cream
Instructions
- Make Cake: Preheat the oven to 350°F (175°C). Prepare two 8-inch cake pans by lining them with parchment paper and spraying with cooking spray. In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt to combine the dry ingredients evenly.
- Combine Wet Ingredients: In another large bowl, whisk together the hot coffee with granulated sugar until the sugar dissolves. Add vegetable oil and room-temperature sour cream, whisking until the mixture is well combined.
- Mix Batter and Bake: Pour the wet ingredients into the dry ingredients bowl and gently whisk just until incorporated, careful not to overmix. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 15 minutes, then invert onto wire racks and let cool completely.
- Make Meringues: Increase the oven temperature to 225°F (107°C). Line a large baking sheet with parchment paper. In a small bowl, combine the granulated sugar and powdered sugar. In a large bowl, using a hand mixer or stand mixer with a whisk attachment, beat the egg whites and cream of tartar on low speed until the egg whites start breaking down and the cream of tartar is integrated.
- Beat Egg Whites and Add Sugar: Gradually increase mixer speed to medium. When egg whites become frothy, slowly add the combined sugars a little at a time while continuing to beat. Once sugar is incorporated, increase the speed to high and beat until medium peaks form. Add vanilla extract slowly and continue beating until stiff peaks form. Transfer the mixture to a piping bag fitted with a large round tip.
- Pipe and Bake Meringues: Pipe ghost shapes onto the prepared baking sheet by creating a large circle, lifting slightly and piping a slightly smaller circle on top, and then a smaller circle again, mimicking the shape of a ghost. Bake meringues for 1 hour and 20 minutes until the outside is hard. Let cool completely on the baking sheet.
- Make Buttercream: Wrap the cooled cake layers in plastic wrap and freeze for 20 minutes to firm up for easier frosting. In a large bowl, beat softened butter with a hand or stand mixer until smooth and creamy. Gradually add powdered sugar and a pinch of kosher salt, beating well to remove lumps. Add 1/4 cup heavy cream and vanilla extract, continuing to beat until the frosting is smooth and spreadable. Add additional heavy cream by tablespoon if needed to achieve the right consistency. Reserve about 1/4 cup frosting for decorating later.
- Assemble Cake: Remove cake layers from freezer and unwrap. If needed, level the tops of the cakes with a serrated knife to ensure an even surface. Place one layer on a serving plate and spread approximately half of the frosting evenly over it. Place the second layer on top and cover the entire cake—top and sides—with the remaining frosting. Use a bench scraper to smooth the frosting for a clean finish.
- Decorate Meringue Ghosts: Tint the reserved buttercream black using black food coloring and transfer it into a piping bag fitted with a small round tip. Pipe eyes and mouths onto the cooled meringue ghosts, giving them a spooky facial expression.
- Make Ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream in a small saucepan over medium heat until small bubbles form around the edges (do not boil). Pour the hot cream over the chocolate chips, let sit for 1 minute to soften, then whisk until smooth and glossy.
- Glaze Cake and Finish: Pour about half of the ganache over the top of the frosted cake. Use an offset spatula to spread the ganache evenly, gently pushing it toward the edges to create drips down the sides. Add more ganache as desired to enhance the drip effect. Arrange the decorated ghost meringues on top of the cake to complete the spooky theme.
Notes
- Ensure egg whites are at room temperature for better volume when making meringues.
- Freezing the cake layers before frosting helps achieve cleaner layers and easier assembly.
- Use a serrated knife to level cakes evenly without tearing the crumb.
- Be patient when piping meringues to create neat ghost shapes.
- Allow the cake to set for at least 30 minutes after ganache application before serving for best results.
- Store leftover cake in the refrigerator; bring to room temperature before serving to enhance flavor and texture.
Nutrition
- Serving Size: 1 slice (1/10th of cake)
- Calories: 986
- Sugar: 78g
- Sodium: 450mg
- Fat: 60g
- Saturated Fat: 25g
- Unsaturated Fat: 30g
- Trans Fat: 0.2g
- Carbohydrates: 110g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 135mg
