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Chocolate Halloween Cake with Ghosts

nava

Is chocolate your favourite ingredient? Are you looking for easy and delicious cake recipes and cake decorating ideas? Do you love costumes and Halloween? 

NAVA has picked out a frighteningly delicious recipe for you to celebrate this year's Halloween in the easiest and most fun way possible. In this blog we share with you a secret from our recipe book: A delicious and quick chocolate meringue ghost cake that you can make with your friends, with your kids, but also alone or by yourself to live a little more "sweet" this Halloween. 

If you too want to answer the "Trick or Treat" question in the most delicious way possible, then you are on the right blog!

TIME TO PREPARE: 20 minutes

TOTAL TIME: 3 hours 30 minutes

Ingredients:

FOR THE CAKE

Butter at room temperature

2 cups of all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon of baking soda

1 teaspoon salt 

1 cup of hot coffee 

1 cup of sugar

1/2 cup brown sugar

3/4 cup oil

1/2 cup cream (at room temperature)

FOR THE MERINGUES - GHOSTS

1/4 cup granulated sugar

1/4 cup of icing sugar

4 egg whites (large)

1/4 teaspoon cream of tartar

1/2 teaspoon vanilla extract

FOR THE BUTTERCREAM

1 cup of butter at room temperature

4 cups of icing sugar

A little salt

1/4 cup of cream

1 teaspoon vanilla extract

Black pastry colour

FOR THE GANAZE (optional)

1 cup of couverture pieces or drops

1/2 cup of cream

Execution: 

Step 1: How do we make the cake? 
Preheat oven to 350° and grease two 22cm cake pans with butter. 


In a bowl, slowly whisk together the flour, the cocoa powder, the baking soda and the salt. 

Step 2
In another large bowl, whisk the hot coffee and the sugar together. 


Add the oil and the cream and beat them together. Then add the flour mixture and beat the ingredients together until combined. 

Step 3
Divide the mixture into the cake pans and bake for 25 - 30 minutes. To make sure the cake is baked properly, before removing it from the oven, prick a spot with a toothpick. If the toothpick comes out of the cake clean, the cake is ready! Let it cool for 15 minutes, then flip it over with a large plate and let it cool completely.

Step 4: For the ghost meringues? 
Preheat the oven to 225°. Line a large baking tray with parchment paper. Take a small bowl and mix the icing sugar with the granulated sugar. In a large bowl using a hand mixer (or a stand mixer), beat the egg whites and cream of tartar at first on low speed and slowly increase the speed. Once the egg whites are foamy, gradually add the sugars and increase the speed further and add the vanilla. Once the mixture is stiff, turn off the mixer and transfer to a pastry bag.



To make the ghosts on the wax paper, press the pastry bag lightly to create a small circle, then a smaller circle and then an even smaller circle. In case this scares you, you can make a larger ghost in a triangular shape (as in our blog photo). Repeat the process until the pan is full. Bake the meringues until the outside is firm on the outside for about 1 hour and 20 minutes. Remove them from the oven and wait for them to cool completely. 

Step 5: How do we make the buttercream? 
Wrap the cold layers of the cake with plastic wrap and refrigerate for 20 minutes. In a large bowl using a hand mixer (or in a stand mixer), beat the butter and add the salt and powdered sugar until no lumps are visible. Add some cream and vanilla and beat to combine. Continue adding more cream (1 tablespoon at a time) until you have a nice consistency. The buttercream should have a thick texture but still be easy to spread. Remove ¼ cup of your mixture and set aside for later. 

Step 6
Carefully unroll the foils from the cake and place one layer on a serving platter and spread about half of the buttercream with a spatula. Place the second layer on top and spread the remaining buttercream. Use a pastry scraper to smooth out the sides and top. 


Step 7
Take the buttercream that you set aside and add the black food colouring and mix. Pour the butter paste into a piping bag and make eyes and mouths on the meringues - ghosts. 

Step 8: How do I make the ganache?
If you want extra chocolate flavor in your cake, pour the couverture chips or drizzles into a bowl that is safe to come in contact with a hot mixture. In a small saucepan, heat the cream over medium heat until bubbles form around the edges. Remove from the heat and pour the cream into the bowl with the couverture, leave them without stirring for 1 minute, then stir until fully combined.

Step 9: Time for action!
Pour about half of the ganache on top of the cake and use an icing spatula to push it around until it covers the edges of the cake on the side.



Add the rest of the icing and smooth it out with the spatula until you have a nice result. Finally, add the ghost meringues on top of the cake and your Halloween chocolate cake is ready!

NAVA brings together for you ideas for sweets that young and old love! "What kind of cake can I make with my child?". Ideas for quick and easy cakes and sweets with ingredients you can find every day in your kitchen and in your local supermarket!



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