Ghost Cake Recipe: A Spooktacular Dessert Delight
Indulging in a slice of Ghost Cake is like stepping into a delightful world where eerie meets indulgent. This spooky yet delicious dessert is not just a treat; it’s an experience that tantalizes the senses and evokes childhood memories of Halloween festivities. Imagine sinking your fork into moist chocolate layers, draped in silky buttercream, adorned with adorably whimsical ghost meringues. Perfect for Halloween parties or simply a rainy day, Ghost Cake is a festive creation that will delight kids and adults alike. With layers of rich cocoa flavor and ghostly charm, this recipe is worth making, whether for a special occasion or just to satisfy those sweet cravings.
What’s Your Favorite Halloween Treat?
Have you ever daydreamed about the perfect Halloween treat? The one that magically combines nostalgia with an urge for something sweet? What if that dream could manifest itself in the form of a Ghost Cake that not only looks like a spooky spirit but also delivers a hauntingly delicious flavor? If you can picture a cake that sends your taste buds tingling while simultaneously bringing back memories of autumn nights filled with laughter, then you’re in for a treat. Let’s dive into this enchanting recipe that is sure to bewitch your senses!
Why You’ll Love This Recipe
There are countless reasons why this Ghost Cake should be at the top of your baking list.
Crowd-Pleaser: Its eye-catching design and rich flavor make it a hit at any gathering.
Easy Prep: The straightforward steps allow you to whip it up without a fuss.
Minimal Ingredients: With just a few staples, you can create a masterpiece.
Nostalgic Touch: It’s a delightful nod to childhood celebrations, making it perfect for family gatherings.
Customizable: Feel free to get creative with embellishments or flavor variations.
Ingredients
To conjure this enchanting Ghost Cake, gather the following ingredients:
- Cooking spray (to prevent sticking)
- 2 cups all-purpose flour (for the cake base)
- 3/4 cup unsweetened cocoa powder (rich chocolate flavor)
- 1 tsp. baking soda (for lift)
- 1 tsp. kosher salt (to enhance flavor)
- 1 cup hot coffee (to awaken the cocoa)
- 1 cup granulated sugar (sweetness)
- 1/2 cup packed brown sugar (for moisture)
- 3/4 cup vegetable oil (to keep it moist)
- 1/2 cup sour cream, room temperature (adds tang and richness)
- 1/4 cup granulated sugar (for meringue)
- 1/4 cup powdered sugar (for sweetness)
- 4 large egg whites (for fluffy meringues)
- 1/4 tsp. cream of tartar (stabilizes egg whites)
- 1/2 tsp. pure vanilla extract (flavor enhancer)
- 1 cup (2 sticks) butter, softened (for the buttercream)
- 4 cups powdered sugar (for sweetness and texture)
- Pinch kosher salt (flavor)
- 1/4 cup heavy cream (for smooth ganache)
- 1 tsp. pure vanilla extract (for depth of flavor)
- Black food coloring (for a spooky touch)
- 1 cup chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
Gathering these ingredients will set the stage for a cake that’s not only stunning but also bursting with flavor and texture.
Timing
The beauty of the Ghost Cake lies in its balance between being fast and indulgent. In as little as an hour, you can have a show-stopping cake ready to excite. However, if you prefer to take your time and luxuriate in the process, you can savor each step—allowing the batter to meld and the flavors to develop, creating a richer cake.
You can whip this up for a quick weeknight treat or take a leisurely afternoon to glam it up for a party. Enjoy the flexibility of timing with this delightful recipe!
Step-by-Step Ghost Cake Instructions
Make the Cake:
Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease them thoroughly with cooking spray.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
In another bowl, combine the hot coffee and sugars, whisking until dissolved. Add in the oil and sour cream, mixing until fully incorporated.
Pour the wet ingredients into the dry mixture and whisk until just combined. Avoid over-mixing to ensure soft cake layers.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool for about 15 minutes, before inverting them onto a wire rack to cool completely.
Make the Meringues:
Preheat oven to 225°F (107°C) and line a baking sheet with parchment paper.
In a small bowl, combine the granulated and powdered sugars.
In a mixing bowl, beat the egg whites and cream of tartar until frothy. Gradually add the sugar mixture while beating on high speed until stiff peaks form.
Use a piping bag to pipe ghost shapes onto the prepared sheet and bake for approximately 1 hour and 20 minutes, until dry and crisp. Let them cool completely.
Make the Buttercream:
If your cake layers are too warm, freeze them for about 20 minutes to make frosting easier.
In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, mixing until no lumps remain.
Add heavy cream and vanilla extract, adjusting the consistency to your liking—fluffy but spreadable.
Frost the top of the first cake layer, place the second layer on top, and frost the entire cake.
Use black buttercream (using a portion of your buttercream tinted black) to pipe eyes and mouths onto the meringue ghosts.
Make the Ganache:
Heat the heavy cream in a small saucepan until it just begins to simmer.
Pour the hot cream over the chocolate chips in a bowl and let sit for a few moments before whisking until smooth and glossy.
Let the ganache cool slightly before pouring it over the cake, allowing it to drip down the sides.
Decorate with your ghost meringues atop the beautiful ganache-coated cake.
Nutritional Information
As indulgent as it is tempting, a slice of this Ghost Cake packs about 400 calories, give or take depending on portion size. While this is a dessert to share and savor, also remember that life is too short to skimp on sweetness!
Healthier Alternatives
The Ghost Cake can be made with some healthier twists:
Low-Sugar Options: Substitute granulated sugars with stevia or erythritol for a lower-calorie dessert.
Dairy-Free Variants: Use almond or coconut milk in place of sour cream and dairy-free butter for the frosting.
These swaps allow you to enjoy your cake while still keeping dietary goals in mind, adding a healthy spin to your sweet indulgence.
Serving Suggestions
This hauntingly beautiful cake is perfect for Halloween-themed parties, but it’s just as delightful year-round. Serve it with a scoop of vanilla ice cream for a temperature contrast, or pair it with a cup of coffee for a cozy afternoon treat. Its visual delight also makes it a fantastic centerpiece for any celebratory occasion, from birthdays to potlucks.
Common Mistakes
Avoid the heartbreak of a less-than-perfect Ghost Cake with these tips:
Overbaking: Keep a close eye on your cakes; overbaking can lead to a dry texture.
Texture Issues: Ensure your ingredients are at room temperature and measure correctly for a light and fluffy cake.
Messy Meringues: Pipe with confidence! They may take some practice, but neatness is key for that ghostly appearance.
Storing Tips
To keep your Ghost Cake fresh and tasty:
Freezing Portions: Wrap slices in plastic wrap and store them in an airtight container or freezer bag.
Reheating Instructions: Simply let the cake slices thaw at room temperature; reheat in the microwave for about 10-15 seconds if you prefer a warm treat.
Be sure not to freeze the meringues as they can lose their texture; these are best stored in an air-tight container at room temperature.
It’s Time to Bake!
Now that you know the secrets to creating this mesmerizing Ghost Cake, why wait any longer? Gather your ingredients, turn on your oven, and get ready to dazzle your friends and family with an enchanting dessert that’s sure to spookily please. Nothing compares to the joy of baking something that not only looks spectacular but tastes even better. Your taste buds will thank you!
FAQs
Can I make this cake ahead of time?
Yes, you can bake and freeze the cake layers in advance. Just wrap them well!Can I use a gluten-free flour blend?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.What can I use instead of egg whites for the meringues?
Aquafaba, the liquid from canned chickpeas, works well as a substitute for egg whites.Can I decorate the cake differently?
Feel free to get creative! Use different colors of buttercream and assorted candy toppings.How long will leftovers keep?
Leftover Ghost Cake can be kept in the refrigerator for up to 4 days, and in the freezer for up to a month.
This Ghost Cake is sure to delight both the eyes and the taste buds, a festive centerpiece for any occasion. Happy baking!
Print
Ghost Cake
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A spooktacular dessert delight that combines rich chocolate layers with whimsical ghost meringues, perfect for Halloween and other celebrations.
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 meringue)
- 1/4 cup powdered sugar (for meringue)
- 4 large egg whites
- 1/4 tsp. cream of tartar
- 1/2 tsp. pure vanilla extract
- 1 cup (2 sticks) butter, softened
- 4 cups powdered sugar (for buttercream)
- Pinch kosher salt (for buttercream)
- 1/4 cup heavy cream (for ganache)
- 1 tsp. pure vanilla extract (for ganache)
- Black food coloring
- 1 cup chocolate chips (for ganache)
- 1/2 cup heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease them with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, combine the hot coffee and sugars, whisking until dissolved. Add in the oil and sour cream, mixing until fully incorporated.
- Pour the wet ingredients into the dry mixture and whisk until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes, until a toothpick inserted comes out clean.
- Let the cakes cool for about 15 minutes before inverting them onto a wire rack to cool completely.
- Preheat oven to 225°F (107°C) for the meringues. Line a baking sheet with parchment paper.
- In a small bowl, combine the granulated and powdered sugars.
- In a mixing bowl, beat the egg whites and cream of tartar until frothy. Gradually add the sugar mixture while beating on high speed until stiff peaks form.
- Pipe ghost shapes onto the prepared sheet and bake for approximately 1 hour and 20 minutes until dry and crisp.
- For the buttercream, beat softened butter until smooth, gradually add powdered sugar, and mix until no lumps remain. Add heavy cream and vanilla extract.
- Frost the top of the first cake layer, place the second layer on top, and frost the entire cake.
- For the ganache, heat heavy cream until just simmering. Pour over chocolate chips, whisk until smooth.
- Let ganache cool, then pour over the cake and decorate with meringues.
Notes
The Ghost Cake can be made with low-sugar and dairy-free alternatives to meet dietary needs.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 45g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
