Chocolate Ghost Cake Recipe
How to make a Chocolate Ghost Cake
Method
- Preheat oven to 100°C (80°C fan-forced).
- To make the ‘ghosts’ in meringue, separate egg white from yolks and place into mixing bowl. Beat egg whites on medium-high speed until frothy and foamy, then add salt and continue beating while adding sugar gradually until glossy, stiff peaks form – then add the vanilla. (Approximately 5 minutes.)
- Transfer the mixture to a piping bag and pipe the meringue ghosts onto a baking tray lined with baking paper, then bake for 1 hour.
- Turn oven off, let meringue rest for an additional hour in the oven before removing.
- On another lined baking tray, pipe the meringue into small dots for the eyes* and bake for 20 minutes. Turn oven off and let sit in oven for 20 minutes before removing. Melt chocolate and use to paint eyes and mouth on meringue, using a paintbrush.
- Make chocolate butter cream icing to sandwich cakes together. Add butter to mixing bowl and beat, using an electric mixer. Add icing mixture and combine well, before adding melted chocolate. Mix to combine.
- Cover the top of 1 mud cake with chocolate butter cream then place the second mud cake on top.
- Using a small amount of butter cream, place on the bottom of the meringue ghosts and stick them onto the top of the cake. Do the same with the little eyes you have made.
Optional: *You can also use ready-made cake decoration candy eyes for this.
Recipe: Courtesy of Tracey, ALDI Test Kitchen