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Ghost Meringue Chocolate Cake

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Ghost Meringue Chocolate Cake is a show-stopping Halloween dessert featuring moist chocolate cake layers, fluffy buttercream, silky ganache, and adorable ghost-shaped meringues on top. This spooky chocolate layer cake is the perfect Halloween party centerpiece that’s as fun to make as it is to eat.

Ingredients

  • For the cake:
  • Cooking spray
  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup hot coffee
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • ¾ cup vegetable oil
  • ½ cup sour cream, room temperature
  • For the ghost meringues:
  • ¼ cup granulated sugar
  • ¼ cup powdered sugar
  • 4 large egg whites
  • ¼ tsp cream of tartar
  • ½ tsp pure vanilla extract
  • For the buttercream:
  • 1 cup (2 sticks) butter, softened
  • 4 cups powdered sugar
  • Pinch kosher salt
  • ¼ cup heavy cream
  • 1 tsp pure vanilla extract
  • Black food coloring (for ghost faces)
  • For the ganache:
  • 1 cup chocolate chips
  • ½ cup heavy cream

Instructions

  1. Make the cake: Preheat oven to 350°F. Grease and line two 8-inch cake pans. In one bowl, whisk flour, cocoa powder, baking soda, and salt. In another bowl, whisk hot coffee with sugars, then stir in oil and sour cream. Combine wet and dry ingredients and mix until smooth. Divide batter evenly into pans and bake for 25–30 minutes. Cool cakes for 15 minutes in pans, then turn out onto wire racks to cool completely.
  2. Make the meringue ghosts: Preheat oven to 225°F. Line a baking sheet with parchment. Beat egg whites and cream of tartar on low until foamy. Gradually add combined sugars while increasing speed. Once medium peaks form, add vanilla and beat to stiff peaks. Pipe ghost shapes with a round piping tip. Bake for 1 hour 20 minutes, then cool completely.
  3. Make the buttercream: Wrap cooled cakes in plastic and freeze for 20 minutes. Beat softened butter until smooth. Gradually add powdered sugar, salt, heavy cream, and vanilla. Reserve ¼ cup of frosting and dye it black for decorating ghosts.
  4. Assemble the cake: Level cakes if needed. Place one layer on a cake plate and frost. Add second layer and frost entire cake. Smooth with offset spatula. Use black frosting to pipe eyes and mouths on cooled meringue ghosts.
  5. Make the ganache: Place chocolate chips in a bowl. Heat cream until bubbling, then pour over chocolate. Let sit for 1 minute, then whisk until glossy and smooth.
  6. Decorate: Pour ganache over the top of the cake, letting it drip down the sides. Place meringue ghosts on top of the cake for decoration.

Notes

  • Use espresso instead of coffee for richer flavor.
  • Add orange or peppermint extract to the buttercream for a seasonal flair.
  • Add raspberry jam between layers for contrast.
  • Use store-bought meringues for quicker assembly.
  • Let the cake come to room temperature before serving for best texture.

Nutrition

Find it online: https://cookedbymaya.com/ghost-meringue-chocolate-cake/