Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 87 reviews
  • Author: Megane
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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

Find it online: https://comfortplates.com/ghost-cake-with-meringue-ghosts-and-chocolate-ganache-recipe/