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BakingBirthdayHalloweenShane Smith

Halloween Chocolate Ghost Cake

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Halloween Chocolate Ghost Cake

Halloween Chocolate Ghost Cake

agnesgempackfoods-ie

Equipment

  • Weighing scales

  • Oven

  • 1 x 9” loose bottom cake tin

  • Mixing bowls

  • Whisk

  • Sieve

  • Wooden spoon

  • Hand mixer/stand mixer

  • Piping bag

  • Round nozzle

  • Baking parchment

  • Baking tray

  • Saucepan

  • Chopping board

  • Small knife

Ingredients

  • For the Cake:

  • 265g Gem Plain flour

  • 55g cocoa powder

  • 1.5 tsp Gem Baking powder

  • 1.5 tsp Gem Bread Soda

  • 400g Gem Light muscovado sugar

  • 1tsp salt

  • 2 medium eggs

  • 250ml milk

  • 125ml vegetable oil

  • 2 tsp vanilla extract

  • 250ml boiling water

  • For the Chocolate Ganache :

  • 200g Gem Dark chocolate chips

  • 100ml single cream

  • For the Meringues:

  • 2 medium egg whites

  • 200g Gem Caster sugar

  • 50g Gem Icing sugar

  • 1 tbsp Gem Cornflour

Instructions

1
For the sponge, preheat the oven to 180C/160C fan.
2
Line the base of a 9” loose bottom cake tin with parchment, grease and flour the base & sides.
3
Into a bowl sieve in the flour, cocoa powder, baking powder, salt and soda.
4
Add the muscovado sugar and mix through.
5
Make a well in the centre and add the milk, vanilla, eggs and oil. Stir to remove lumps.
6
Finally add the boiling water and mix well.
7
Pour this runny batter into the prepared tin and place in the preheated oven and bake for 60-70mins or until a skewer inserted comes out clean.
8
Once baked, remove and allow to cool.
9
For the meringues. Set the oven to 120C-100C fan.
10
Whisk the whites until frothy and in a separate bowl combine the caster sugar, icing sugar and cornflour.
11
While mixing, gradually add this sugar mixture to the whites and whisk on full speed for 8-10 minutes or until the meringue is thick and glossy.
12
Spoon the meringue into a piping bag fitted with a large round nozzle and pipe 20 teardrop meringues on a lined tray.
13
Bake in the preheated oven for 45 minutes.
14
Once the time is up, turn the oven off and leave the meringues to cool inside.
15
When the meringues are cooled, using melted chocolate, pipe two dots for eyes and a larger dot for the ghosts mouth. Set aside until needed.
16
For the chocolate ganache, simply place the chocolate and cream in a bowl and set over a saucepan of simmering water.
17
Stir until melted and combined.
18
To assemble, spoon the chocolate ganache over the cooled sponge and spread to cover.
19
Place the ghost meringues on top and serve straight away.
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