Ghost Chocolate Cake for Halloween

INGREDIENTS

For the ghosts
2 egg whites
1/2 cup granulated sugar
Pinch of salt

For the cake
1 1/2 cups all-purpose flour
1 3/4 dark brown sugar
1/2 dark cocoa powder (I use Cacao Barry Extra Brute)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 buttermilk 
1/2 cup brewed coffee or espresso
1/2 sunflower oil
2 eggs room temperature
1 teaspoon vanilla extract

Chocolate frosting

2 egg whites
1/2 cup granulated sugar ( I use light brown sugar)

1/2 cup + 2 tablespoon dark chocolate 70% cocoa, coarsely chopped

1/2 cup unsalted butter, at room temperature

Dark chocolate glaze
1/2 cup dark chocolate (70%)
3 tablespoons unsalted butter
Pinch of salt

DIRECTIONS

To make the ghosts

Preheat oven to 230ºF (110ºC). Whip the eggs white and the pinch of salt in a bowl until stiff peaks form. Whisk in sugar and keep whisking for a couple of mins until the mixture is thick and resembles shaving foam. Put mixture into piping bag, cut a 1.5cm hole. Line a baking sheet with parchment paper. Squeeze a small circle of whipped egg white, pulling upwards to make a ghost shape. You should get about 20 ghosts. Bake for 1 1/2 hours until crisp. 

To make the cake

Preheat the oven to 350 degrees (180ºC). Grease three 6-inch (15cm) sandwich cake pans with non-stick baking spray.

In a small bowl combine the cocoa powder and brewed coffee until smooth. Set aside.

In a medium bowl, sift the flour, baking soda and salt, mixing well until incorporated. Stir in sugar until combined. 

In a large bowl whisk the eggs, buttermilk, sunflower oil, coffee mixture and vanilla extract until combined, then fold with a rubber spatula the dry ingredients into the wet ingredients until smooth.

Divide the batter evenly between the 3 prepared pans (I always use a medium size scoop spoon to divide equal the batter into the pans). 

Bake for 20-25 minutes or until a toothpick inserted into the cake comes out clean. Let to cool for about 5 minutes in the pans before turning out onto a wire rack to cool completely.

To make the chocolate frosting

Melt the chocolate in a bowl over a saucepan of simmering water. Remove from heat and set aside.

Combine the sugar, egg whites, and salt a bowl. Set bowl over a saucepan filled with 1-inch of gently simmering water. Whisking gently and constantly, heat mixture until sugar is dissolved and mixture is slightly thickened and foamy and registers 150°F (60ºC) on a candy thermometer or a digital thermometer, about 3 minutes.

Retire the bowl from the heat and whisk with a hand mixer on medium speed until slightly cooled and thickened, about 2 minutes. Add the butter, 1 piece at a time, until smooth and creamy. Add the melted chocolate until combined. Increase speed to medium-high and beat until light, fluffy, and well combined, about 30 seconds, scraping down the sides of the bowl as necessary.

To make the chocolate glaze

Coarsely chop the dark chocolate and place it in a saucepan together with butter, over low heat. Stir often until everything is melted. Add a pinch of salt. Let cool to room temperature (but make sure it doesn’t thicken too much, it should still be liquid).

DECORATION

Paint ghosts' eyes with chocolate glazed with a toothpick or skewer.

Fill a piping bag with the chocolate frosting whit a round nozzle. Put some frosting on the plate to avoid the cake turn it out.

 

Place the first cake layer on a plate, then pipe or a layer of frosting on top. Don’t pipe or spread all the way out to the edge as the weight of the cake will make it spread.

Place the second layer on top of the first layer. Pipe a layer of frosting on top. Put the third layer on top. If it is necessary put the cake in the fridge for a few minutes to stabilize.

Pour the glaze over the cake and quickly spread it over the edges of the cake to make it run down the sides.

Put some gosht on top.

Happy halloween!

Recipe inspired from Kanela y Limón, Tarta fantasma de chocolate

Enjoy!!