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 130 reviews
  • Author: Jasmine
  • 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

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

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