Description
A spooktacular dessert delight that combines rich chocolate layers with whimsical ghost meringues, perfect for Halloween and other celebrations.
Ingredients
Scale
- 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