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Chocolate Ghost Cake

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A rich, moist chocolate cake topped with silky buttercream and whimsical meringue ghosts, perfect for Halloween or any festive occasion.

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
  • 4 large egg whites
  • 1/4 tsp cream of tartar
  • 1/4 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1/2 cup (1 stick) butter, softened
  • 4 cups powdered sugar
  • Pinch kosher salt
  • 1/4 cup heavy cream
  • 1 tsp pure vanilla extract
  • Black food coloring
  • 1 cup chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease with cooking spray.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In another bowl, combine hot coffee, granulated sugar, and brown sugar until dissolved.
  4. Add vegetable oil and sour cream to coffee mixture, mix until combined.
  5. Gradually combine wet and dry mixtures until just mixed.
  6. Divide batter between pans and bake for 25-30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
  7. For meringues, preheat oven to 225°F (107°C) and line a baking sheet with parchment. Beat egg whites with cream of tartar until frothy. Gradually add sugars and beat until stiff peaks form. Pipe into ghost shapes and bake for 1 hour and 20 minutes. Cool completely.
  8. For buttercream, beat butter until smooth. Gradually mix in powdered sugar and salt, then add heavy cream and vanilla until combined.
  9. Frost one layer of cake, stack the second layer, and frost the top and sides with remaining buttercream. Reserve about 1 cup of buttercream to dye black for ghost eyes.
  10. For ganache, heat heavy cream until steaming, pour over chocolate chips, and whisk until smooth.
  11. Pour ganache over the frosted cake and top with meringue ghosts.

Notes

Store leftovers in the fridge or freeze individual slices for up to 3 months.

Nutrition

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