If you’re looking for a showstopping dessert that’ll bring a smile (and maybe a little spook) to your next gathering, this Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe is pure magic. I absolutely love how the delicate meringue ghosts dance atop the rich, moist chocolate cake, all draped in luscious ganache. Once you try it, you’ll find it’s a fun way to celebrate any occasion—Halloween or beyond—and trust me, the family goes crazy for it!
Why You’ll Love This Recipe
- Delightful Presentation: Those whimsical meringue ghosts turn this cake from ordinary to unforgettable.
- Perfect Texture Balance: Moist, tender chocolate cake paired with crisp meringues and smooth ganache.
- Made-From-Scratch Goodness: No shortcuts here—real ingredients, real flavor, and real fun baking.
- Versatile and Fun: Great for Halloween or any time you want a dessert with personality.
Ingredients You’ll Need
Each ingredient plays a key role in making this Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe come together perfectly—you’ll want to use good quality cocoa and fresh eggs especially for that rich flavor and perfect meringue peaks.
- All-purpose flour: Use fresh flour for a light, tender crumb.
- Unsweetened cocoa powder: This gives the cake a deep, chocolatey taste—don’t swap it out for sweetened!
- Baking soda and kosher salt: Essential for helping the cake rise and balancing flavors.
- Hot coffee: Enhances the chocolate flavor without adding bitterness.
- Granulated and brown sugar: The combo keeps the cake moist with subtle caramel hints.
- Vegetable oil: Keeps the cake incredibly moist and tender.
- Sour cream (room temperature): Adds richness and a slight tang for balance.
- Large egg whites: Key for those delicate, airy meringue ghosts.
- Cream of tartar: Stabilizes the egg whites to get perfect stiff peaks.
- Pure vanilla extract: Enhances the sweetness and depth in both cake and meringue.
- Butter (softened): For the smooth, creamy buttercream frosting.
- Powdered sugar: Sweetens and thickens the buttercream without any graininess.
- Heavy cream: Adds silkiness to the buttercream and richness to the ganache.
- Black food coloring: To bring your ghosts to life with spooky faces.
- Chocolate chips: Melts into the ganache for a shiny, decadent finish.
Variations
I love experimenting with this Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe to suit different tastes and occasions. Feel free to customize—it’s all about what makes you smile when that first slice hits your plate!
- Make it Pumpkin Spice: I once swapped half the cocoa powder for pumpkin pie spices, which brought an autumnal twist that my guests adored.
- Use Dark Chocolate Ganache: For a richer finish, try bittersweet chocolate chips instead of regular ones—it cuts sweetness just right.
- Make Vegan Meringues: I’ve dabbled with aquafaba meringues here; the texture isn’t quite the same but still captures the ghostly charm.
- Add a Boozy Kick: A splash of coffee liqueur in the cake batter gives a grown-up edge that’s perfect for parties.
How to Make Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe
Step 1: Whisk Together Your Dry Ingredients for the Cake
Preheat your oven to 350°F and prep two 8-inch cake pans with parchment and cooking spray. I like lining pans—it helps the cake release perfectly without tears. In a big bowl, whisk together the flour, cocoa powder, baking soda, and salt really well. This ensures even distribution and prevents any clumps in your batter.
Step 2: Mix Wet Ingredients with Hot Coffee to Boost Chocolate Flavor
In a separate bowl, whisk the hot coffee with granulated sugar until dissolved, then add vegetable oil and sour cream and mix until combined. Hot coffee might sound odd, but trust me—it brings out the best in the cocoa and keeps the cake super moist. Pour the wet mixture into the dry ingredients and stir until just combined—don’t overmix or your cake will be dense.
Step 3: Bake & Cool the Cake Layers
Divide the batter evenly between the prepared pans. Bake for about 25-30 minutes until a toothpick comes out clean. When you take them out, let the cakes cool in the pans for 15 minutes—this helps them set so they don’t break when you flip them out. Then, invert onto wire racks and cool completely before frosting.
Step 4: Whip Up Those Adorable Meringue Ghosts
Preheat your oven to 225°F and line a large baking sheet with parchment. In a small bowl, mix your granulated and powdered sugars together. Then, in a clean, grease-free bowl, beat the egg whites and cream of tartar starting on low speed until they’re foamy. Slowly add the sugar mixture while beating on higher speed until medium peaks form. Add vanilla and keep beating until the peaks are stiff. Transfer the meringue into a piping bag fitted with a large round tip.
Step 5: Pipe and Bake Your Ghosts
Pipe your ghosts by making a large circle, lifting slightly, a smaller circle inside, then a smaller one again on top—layered and airy. Bake for 1 hour and 20 minutes until crisp on the outside. Let them cool completely—they’re delicate but totally worth the effort for that visual pop!
Step 6: Make the Buttercream and Frost the Cake
Wrap your cooled cakes in plastic wrap and freeze them for 20 minutes—this makes leveling so much easier. In a mixer, beat softened butter until creamy, then gradually add powdered sugar and salt until smooth. Add heavy cream and vanilla, beating until creamy and spreadable. Save about a quarter cup of frosting for the meringue faces. Trim the cake layers with a serrated knife if needed, frosting generously between the layers and around the cake. Use a bench scraper for smooth sides.
Step 7: Color Buttercream Black and Decorate Ghosts
Dye the reserved buttercream black and pipe spooky eyes and smiling mouths onto the cooled meringue ghosts. This detail is what brings these little guys to life—I remember my first time doing this, and it made my kids squeal with delight!
Step 8: Prepare the Chocolate Ganache and Finish the Cake
Pour chocolate chips into a heatproof bowl. Warm heavy cream in a saucepan until it bubbles gently around the edges, then pour it over the chocolate chips. Let it sit for a minute, then whisk until smooth and glossy. Pour half the ganache over the cake, smooth it out, and encourage those beautiful drips down the sides. Arrange your meringue ghosts on top, and you’re done—let it set just a little before serving.
Pro Tips for Making Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe
- Use Room Temperature Ingredients: I’ve learned that letting sour cream and eggs warm up prevents batter curdling and makes the cake smoother.
- Keep Meringues Dry: Don’t bake ghosts on humid days if you can avoid it—moisture makes meringues sticky and chewy instead of crisp.
- Freeze Cake Layers Before Leveling: Chilling the cake just 20 minutes makes trimming easier and helps prevent crumbs in your frosting.
- Be Patient with Ganache Drips: Let it cool a bit before pouring so it’s thick enough to flow slowly without flooding the cake.
How to Serve Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe
Garnishes
I like to add a handful of fresh raspberries or a sprinkle of edible glitter near the ghosts to catch the light and add a touch of whimsy. Sometimes a few mint leaves or a dusting of powdered sugar around the cake helps keep things festive and fresh.
Side Dishes
This cake pairs beautifully with a simple scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. I also enjoy serving it alongside a warm cup of coffee or a rich hot chocolate to round out the dessert experience.
Creative Ways to Present
For parties, I’ve arranged the cake on a rustic wooden board surrounded by mini pumpkin decorations or autumn leaves. Another favorite is topping the ghosts with tiny candy eyes or mini chocolate chips for a playful twist that kids love. Setting it on a cake stand with a glass cloche amps up the drama and keeps those ghosts looking pristine until the big reveal.
Make Ahead and Storage
Storing Leftovers
Once assembled, this Ghost Cake with Meringue Ghosts and Chocolate Ganache keeps best in an airtight container in the fridge for up to 3 days. I’ve found that storing it uncovered can make the meringue ghosts lose their crispness, so a container is key to keeping them looking ghostly!
Freezing
You can freeze the cake layers wrapped tightly in plastic wrap and foil for up to 2 months—perfect for prepping ahead. I don’t recommend freezing the fully decorated cake because the meringues are fragile and might lose their charm after thawing.
Reheating
Because the cake is best served chilled, I usually bring it out from the fridge about 30 minutes before serving to let the ganache soften slightly. If you must reheat a slice, a quick zap in the microwave for 10-15 seconds brings back some softness—but avoid overheating or the meringues will become chewy.
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 keep them dry and away from humidity to keep their crispness.
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What’s the best way to get stiff peaks for the meringue?
Use room temperature egg whites and a clean, grease-free bowl and beaters. Add cream of tartar early to stabilize, and gradually add sugar while beating on high speed until stiff peaks form. You’ll know you’re there when the meringue holds sharp points without drooping.
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Can I substitute the sour cream in the cake?
You can use Greek yogurt or buttermilk as a substitute in equal amounts, but sour cream gives the best richness and moisture. When I’ve tried yogurt, the texture was a touch different but still delicious.
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How do I get smooth ganache drips?
Let the ganache cool slightly before pouring—if it’s too hot, it will run everywhere; if it’s too cool, it won’t drip well. A good medium consistency is key. Start by pouring gently in the center and use an offset spatula to nudge ganache gently toward edges.
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Can I make this cake gluten-free?
You can substitute a gluten-free flour blend for the all-purpose flour, but I recommend one that’s designed for baking and includes xanthan gum. The texture will be slightly different, but still rich and tasty if you follow the measurements closely.
Final Thoughts
This Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe holds a special place in my kitchen because it combines technique and whimsy in the best way. Every time I make it, whether for a spooky night or just a fun treat, it lights up the room and brings everyone together. Don’t be intimidated by the steps—once you try it, you’ll see how approachable this recipe is, and you’ll want to make it again and again. So grab your apron and those egg whites, and let’s make some magic.
Print
Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe
- Prep Time: 20 mins
- Cook Time: 1 hr 50 mins
- Total Time: 3 hrs 30 mins
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Ghost Cake is a spooky and delicious chocolate layer cake perfect for Halloween or any festive occasion. It features moist chocolate cake layers made with coffee and cocoa powder, topped with fluffy black-and-white buttercream and completed with cute ghost-shaped meringues. A rich chocolate ganache drip adds a luxurious finish that will impress your guests.
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 Batter: Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another large bowl, whisk hot coffee and granulated sugar together. Add vegetable oil and sour cream and whisk until combined. Pour wet ingredients into dry ingredients and whisk just until combined.
- Bake Cake Layers: Divide batter evenly between prepared pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool cakes in pans for 15 minutes, then invert onto wire racks and cool completely.
- Prepare Meringue Mixture: Preheat oven to 225°F. Line a large baking sheet with parchment paper. In a small bowl, combine granulated and powdered sugars. In a large bowl, beat egg whites with cream of tartar on low speed until just broken up, then increase speed to medium. Slowly add sugar mixture a little at a time, increasing speed to high until medium peaks form. Add vanilla and beat until stiff peaks form. Transfer meringue to a piping bag fitted with a large round tip.
- Pipe and Bake Ghost Meringues: Pipe ghost shapes by piping a large circle, then a slightly smaller circle on top, and a smaller circle at the top, lifting slightly between each. Bake for 1 hour and 20 minutes until exteriors are hard. Cool completely before decorating.
- Make Buttercream: Wrap cooled cake layers in plastic wrap and freeze for 20 minutes to firm up. Beat softened butter until smooth. Gradually add powdered sugar and a pinch of salt, beating until no lumps remain. Add heavy cream and vanilla extract and beat until smooth and spreadable. Reserve about 1/4 cup of frosting for decorating.
- Assemble Cake: Unwrap cake layers and level tops with a serrated knife if needed. Place one layer on a serving platter, spread half of the buttercream on top. Add second layer and frost top and sides with remaining buttercream. Use a bench scraper to smooth sides and top.
- Decorate Meringues: Dye reserved buttercream black and place in a piping bag with a small round tip. Pipe eyes and mouths onto the cooled ghost meringues.
- Prepare Ganache: Place chocolate chips in a heat-safe bowl. Heat heavy cream in a small pot over medium heat until bubbles form around edges. Pour hot cream over chocolate chips and let sit for 1 minute, then whisk until smooth and combined.
- Finish Cake with Ganache and Ghosts: Pour about half the ganache over the top of the cake. Use an offset spatula to smooth the ganache and gently push it to edges to create drips. Add more ganache as needed. Arrange decorated ghost meringues on top to complete the spooky look.
Notes
- Make sure the sour cream is at room temperature to avoid curdling the batter.
- Be careful not to overmix the cake batter to keep the cake tender.
- Whip the egg whites gradually starting on low speed to prevent splattering.
- Freeze cake layers before frosting to make them easier to handle and to prevent crumbs getting into the frosting.
- Use a bench scraper for smooth buttercream sides and clean finishes.
- Store leftover cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Meringues are delicate—handle them gently to avoid breakage.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of cake)
- Calories: 986
- Sugar: 75g
- Sodium: 320mg
- Fat: 65g
- Saturated Fat: 25g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 110g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 110mg
