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Ghost Cake with Meringue Ghosts, Buttercream Frosting, and Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 468 reviews
  • Author: Lisa
  • Prep Time: 20 mins
  • Cook Time: 1 hr 50 mins
  • Total Time: 3 hrs 30 mins
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delightfully spooky and delicious, this Ghost Cake features moist cocoa layers layered with creamy buttercream, topped with whimsical ghost-shaped meringues and glossy chocolate ganache drips. Perfect for Halloween or any festive occasion, this cake combines rich chocolate flavor with fluffy meringue ghosts for a fun and impressive dessert.

Ingredients

Scale

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 the Ganache

  • 1 cup chocolate chips
  • 1/2 cup heavy cream

Instructions

  1. Make cake: Preheat oven to 350°F. Line two 8-inch cake pans with parchment paper and grease with cooking spray. In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
  2. Mix wet ingredients: In another large bowl, whisk together hot coffee, granulated sugar, and brown sugar until dissolved. Add vegetable oil and sour cream, whisking until fully combined.
  3. Combine batter and bake: Pour wet ingredients into dry and whisk until just combined. Divide batter evenly between prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 15 minutes, then invert onto a wire rack to cool completely.
  4. Make meringues: Preheat oven to 225°F and line a large baking sheet with parchment paper. In a small bowl, mix granulated and powdered sugar together. In a large mixing bowl, beat egg whites and cream of tartar on low speed until whites break up. Increase to medium speed until frothy. Slowly add sugars while continuing to beat at high speed until medium peaks form. Add vanilla extract and beat until stiff peaks form. Transfer to a piping bag fitted with a large round tip.
  5. Pipe and bake ghosts: Pipe ghost shapes onto the prepared baking sheet by layering three concentric circles, each smaller than the last, lifting the piping bag slightly between each circle to create a ghostly shape. Bake for 1 hour and 20 minutes until meringues are hard on the outside. Let cool completely on the baking sheet.
  6. Prepare buttercream: Wrap cooled cake layers in plastic wrap and freeze for 20 minutes for easier frosting. Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Gradually add powdered sugar and a pinch of salt, beating until lump-free. Add heavy cream and vanilla extract; beat until well combined. Adjust consistency by adding more cream a tablespoon at a time as needed. Reserve about 1/4 cup of frosting and set aside.
  7. Assemble cake: Unwrap cake layers and level tops with a serrated knife if needed. Place one layer on a serving plate, spread half the buttercream evenly on top. Add second layer and frost top and sides with remaining buttercream. Smooth the frosting with a bench scraper or offset spatula.
  8. Decorate meringues: Tint the reserved buttercream black using black food coloring. Transfer to a pastry bag fitted with a small round tip and pipe eyes and mouths onto cooled ghost meringues to give them expressive faces.
  9. Make ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until bubbles form around the edges. Pour hot cream over the chocolate chips and let sit for 1 minute, then whisk until smooth and glossy.
  10. Finish cake: Pour about half of the ganache over the top of the cake, using an offset spatula to smooth it and encourage drips around the edges. Add more ganache as desired to achieve a drip effect. Arrange the decorated ghost meringues on top of the cake for a spooky presentation.

Notes

  • Ensure egg whites are at room temperature for best volume when making meringues.
  • Freezing cake layers before frosting helps make leveling easier and cleaner.
  • Use parchment paper to prevent sticking when baking both cake layers and meringues.
  • Be patient when beating meringue; gradual sugar incorporation helps achieve stability.
  • Ganache should be poured slightly warm to drip nicely but not so hot that it melts the frosting.
  • Store decorated cake in a cool place; meringues hold up best when kept dry.

Nutrition

  • Serving Size: 1 slice (1/10th of cake)
  • Calories: 420
  • Sugar: 35g
  • Sodium: 220mg
  • Fat: 25g
  • Saturated Fat: 11g
  • Unsaturated Fat: 12g
  • Trans Fat: 0.3g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 75mg

Find it online: https://yumyy.com/ghost-cake-with-meringue-ghosts-buttercream-frosting-and-chocolate-ganache-recipe/