Traditionally over the past few years, my spouse and I host a colorful Halloween party at out apartment. Although we don’t live in the States, Halloween is my top favorite holiday. I love dressing up in costumes and making scary-looking sweets and desserts.
This year, and of course last year also, we couldn’t host our party, as Covid19 spread all over the world. Even though the party is canceled, I simply cannot resist making Halloween-themed desserts. Just like this following cake.
I decided to make a sky-high chocolate cake; moist and super chocolaty. In order to make it Halloween suitable, I covered it with chocolate frosting and dripped some chocolate ganache. At the top, I placed a few cute meringue ghosts.
The cake turned out so cute, if you ask me, and besides the appearance; it’s simply a great chocolate cake. Soft, fudgy and delicious.
Looking for more chocolate cakes? Try these: chocolate brownie pie | 5 ingredients chocolate cake | gluten free chocolate cake with pecans | no bake chocolate bomb cake
Sky-High Chocolate Cake with Meringue Ghosts
For the cake:
- 3 large eggs
- 220 grams 1 cup + 2 tbsp. sugar
- 180 ml. vegetable oil
- 200 ml. 1 cup 3% fat plain yogurt
- 250 ml. 1 cup whipping cream
- 1/4 tsp. salt
- 50 grams 5 tbsp. cocoa powder
- 240 grams 1 ¾ cup all-purpose flour
- 10 grams 2 tsp. baking powder
For the chocolate frosting:
- 100 grams butter at room temperature
- 150 grams powdered sugar
- ¼ tsp. salt
- 50 grams dark chocolate semi-sweet, preferably at least 60% cocoa solids
For the meringue ghosts:
- 3 large egg whites
- Pinch of salt
- 180 grams sugar
- 1 teaspoon honey
For the eyes:
- 50 grams of melted dark chocolate
For the chocolate ganache:
- 100 grams of dark chocolate
- 125 ml 1/2 cup whipping cream
Preheat oven to 170 Celsius degrees and grease the pan.
In a large bowl, whisk eggs, sugar, oil, yogurt, whipping cream and salt into a smooth mixture.
Add cocoa powder, flour and baking powder and mix until fully incorporated.
Pour the batter into the pan and flatten the top using a spatula.
Bake the cake for 40-50 minutes or until the cake is firm to the touch and a toothpick inserted in the center comes out with moist crumbs.
Cool completely at room temperature.
If necessary, straighten the top of the cake with a serrated knife and turn over on a serving plate so that the bottom of the cake is actually the top (in order to get a flat and even top).
In a mixer bowl with a paddle attachment, place butter, powdered sugar and salt and mix on medium-high speed until a soft creamy mixture is obtained.
Chop the chocolate and place in a bowl. Melt in the microwave or over double steam pot until completely melted.
Add the melted chocolate in a thin stream into the buttercream while mixing. Continue to mix until the frosting is nice and smooth.
Using a palate knife or a spatula, frost the cake’s top and sides evenly.
Refrigerate for about an hour to set.
Preheat oven to 80 Celsius degrees and line 2 baking pans with baking paper.
In a mixer bowl, whip egg whites and salt on high speed.
When a whitish foam begins to form, add the sugar gradually in a thin stream.
Beat on high speed for 10 minutes until a very stable meringue is obtained. At the last minute of whipping add in the honey.
Transfer the meringue into a piping bag fitted with a 2cm diameter smooth piping tip.
Pipe up elongated meringues with a ghost-shaped spike.
Bake for 3-4 hours until completely dry and set.
Cool completely at room temperature.
Melt the dark chocolate and transfer into a small piping bag. Draw eyes and mouth on the meringues to create a face.
Freeze for 5 minutes to set.
Chop the chocolate and place in a bowl.
Add cream and melt together in the microwave or over double steam pot until a smooth ganache is obtained.
Pour the ganache at the top of the cake, allowing it to drizzle on the sides.
Arrange the meringue ghosts at the top for decoration.
- The cake is stored in the refrigerator for up to 3 days. The meringues should be placed at the top just before serving so that they remain crispy.
- The recipe can also be prepared as cupcakes. The baking time will be significantly shorter.
- If you want a cake of regular height, you can prepare the recipe in a 24 cm round pan. The baking time will be slightly shorter.