Easy
Camille U.
Chocolate Ghost Cake
15 minutesPrep time
35 minutesCook time
824 cal.Per serving
Ingredients for 1 cake
1.5 oz
Chocolate bar (baking)
3/5
Egg
1/8 cup
Butter (unsalted)
1/8 cup
Flour (all-purpose)
1/8 cup
Sugar (granulated)
1/8 tsp
Baking powder
1/4 cup
Powdered sugar
1/2 tbsp
Heavy cream
Utensils
Oven, Sheet Tray, Stovetop, Pot (small), Whisk, Mixing bowl
recipe
- 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!