Sky-High Chocolate Cake with Meringue Ghosts

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 | Photo: Natalie Levin

Great for Halloween | Photo: Natalie Levin

Sky-High Chocolate Cake with Meringue Ghosts | Photo: Natalie Levin

Sky-High Chocolate Cake with Meringue Ghosts

20 cm round cake pan

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

Chocolate cake:

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).

Chocolate frosting:

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.

Meringue ghosts:

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.

Chocolate ganache:

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.