Ghost Meringue Chocolate Cake

Ghost Meringue Chocolate Cake is the ultimate Halloween centerpiece—rich, moist chocolate layers wrapped in fluffy buttercream, topped with silky ganache, and crowned with the most adorable ghost-shaped meringues. It’s spooky, sweet, and seriously delicious. Whether I’m baking it for a Halloween party or just getting into the seasonal spirit, this cake always steals the show.

Why I Love This Recipe

I love that this cake delivers both in looks and flavor. The chocolate cake layers are deep and moist, thanks to the hot coffee and sour cream, and the buttercream is smooth and perfectly sweet. The meringue ghosts not only add a fun and festive touch but also bring a light crunch that complements the creamy ganache topping. It’s a creative baking project that feels just the right amount of spooky without being too complicated.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 ghost faces)

For the ganache:

• 1 cup chocolate chips

• 1/2 cup heavy cream

Directions

Make the cake:

1. I preheat the oven to 350°F and line two 8-inch cake pans with parchment, then grease them with cooking spray.

2. In one bowl, I whisk together flour, cocoa powder, baking soda, and salt.

3. In a separate bowl, I whisk the hot coffee with both sugars, then mix in oil and sour cream.

4. I pour the wet mixture into the dry ingredients and whisk until just combined.

5. I divide the batter evenly between the pans and bake for 25–30 minutes, or until a toothpick comes out clean.

6. After cooling for 15 minutes, I remove the cakes from the pans and let them cool completely on a wire rack.

Make the ghost meringues:

1. I preheat the oven to 225°F and line a large baking sheet with parchment.

2. I beat the egg whites and cream of tartar on low speed until foamy, then slowly add the combined granulated and powdered sugars while increasing the speed.

3. Once medium peaks form, I add vanilla and beat until stiff peaks form.

4. Using a piping bag with a large round tip, I pipe ghost shapes: starting with a large circle and building smaller ones on top.

5. I bake the ghosts for 1 hour and 20 minutes, then let them cool completely.

Make the buttercream:

1. I wrap the cooled cake layers in plastic and freeze them for 20 minutes to make frosting easier.

2. I beat the softened butter until smooth, then gradually add powdered sugar and a pinch of salt.

3. I mix in the heavy cream and vanilla until the frosting is creamy and spreadable.

4. I reserve about 1/4 cup of frosting for decorating the ghosts.

Assemble the cake:

1. I level the cake layers with a serrated knife if needed.

2. I place one layer on a cake plate, spread half the frosting on top, then place the second layer on top and frost the entire cake with the rest.

3. I use a bench scraper or offset spatula to smooth the sides and top.

4. I dye the reserved buttercream black, transfer it to a piping bag, and pipe eyes and mouths onto the cooled meringue ghosts.

Make the ganache:

1. I place chocolate chips in a bowl.

2. I heat the heavy cream until it just begins to bubble, then pour it over the chocolate.

3. After letting it sit for a minute, I whisk until smooth and glossy.

Decorate:

1. I pour about half the ganache onto the center of the cake, smoothing it out and letting it drip down the sides.

2. I add more ganache as needed for coverage.

3. I arrange the ghost meringues on top of the cake for a spooky, fun finish.

Servings and timing

This cake serves 10–12 people.
Prep time: 45 minutes
Bake time: 1 hour 50 minutes (including meringues)
Chill/Rest time: 30 minutes
Total time: About 3 hours

Variations

• I sometimes use espresso instead of coffee for a deeper flavor.

• For a twist, I flavor the buttercream with orange or peppermint extract.

• If I want to skip the meringues, I top the cake with Halloween candies or sprinkles instead.

• I’ve also added a layer of raspberry jam between the cake layers for a fruity contrast.

Storage/Reheating

I store the finished cake covered in the refrigerator for up to 4 days. The meringues hold up best if added just before serving, especially in humid environments. If storing leftovers, I remove the ghosts and keep them in an airtight container at room temperature. I let the cake come to room temp before serving for the best texture. No reheating needed.

FAQs

Can I make the cake layers ahead of time?

Yes, I often bake the cake layers a day ahead. I wrap them tightly in plastic and store them at room temperature or freeze them for longer storage.

Do I need to use coffee in the batter?

Coffee enhances the chocolate flavor but doesn’t make the cake taste like coffee. If I want to avoid it, I use hot water or hot milk instead.

How do I know when meringue is ready?

Stiff peaks mean the meringue stands up firmly without collapsing. I test by lifting the beaters—if the tips stay upright, it’s ready.

Can I use store-bought meringue cookies?

Absolutely. If I’m short on time, I’ve used store-bought meringues and decorated them with buttercream faces.

Will the ganache harden?

It stays soft and glossy at room temperature but firms up a bit when chilled. I re-whisk it or warm it slightly if I need to reuse it.

Conclusion

Ghost Meringue Chocolate Cake is the kind of show-stopping dessert that brings the fun and flavor of Halloween into every bite. I love making it for parties and watching everyone’s reaction to the cute little ghosts perched on top. With rich chocolate layers, smooth buttercream, and that glossy ganache finish, it’s as delicious as it is delightful. Whether I’m baking for a crowd or just getting festive at home, this cake never fails to impress.

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