Chocolate Ghost Cake

Step 1

Preheat the oven to 350°F. In a saucepan, melt most of the chocolate (7 oz for 1 cake) & the butter over low heat until smooth.

Step 2

Separate egg whites from yolks, saving one whole egg for the glaze.

Step 3

In a large mixing bowl, add the egg yolks & the sugar. Use an electric mixer to whisk until wet & crumbly. Add 1.5 tbsp of water (amount for 1 cake) & continue mixing until smooth.

Step 4

Mix in the melted chocolate until combined. Add the flour & baking powder. Mix again until smooth.

Step 5

Use an electric mixer to beat the whites for about 2-4 min until firm. Working in batches, fold the whites into the batter. Mix until everything is combined.

Step 6

Grease all sides of a cake pan with butter. Line the pan with parchment paper. Pour in the batter & bake for about 35 min at 350°F. Check for doneness by sticking a toothpick in the center, if it comes out clean, the cake is done!

Step 7

Cool the cake completely. Invert the cake on a plate, then remove the parchment paper.

Step 8

In a small saucepan, melt the remaining chocolate (1 oz for 1 cake) with heavy cream. Remove from the heat & spread it over the entire surface of the cake. Refrigerate for at least 1 hour until the chocolate sets.

Step 9

In a bowl, separate the white & yolk of the remaining egg. Add the powdered sugar to the egg whites & whisk until smooth.

Step 10

Take a square sheet of parchment paper. Fold one corner diagonally to form a triangle. Roll one end to form a cone. Fold the excess leaf inwards.

Step 11

Fill the cone with the icing & decorate the spooky cake. Serve & enjoy!