So with trick or treaters getting ready to swamp the streets this awesome extra scary Halloween ghost cake recipe will properly scare their socks off!
For the cake base
- 100g cocoa powder
- 250g self raising flour
- 5 eggs
- 250ml milk
- 200ml sunflower oil
For the decorations
- 50g icing sugar
- 200ml double cream (single if you want to be healthier)
- 200grams dark baking chocolate
- A pack of finger biscuits – the richer the better
- 150g double chocolate cookies
- A few lines of white chocolate
- Some sprinkle decorations – use your imagination!
- To prepare this extra scary Halloween ghost cake recipe, we are going to start by making our scary ghosts, which are nothing more than mini meringues. Preheat your oven to 110C(90C for fan). Using a hand mixer whisk the 5 egg whites in a clean bowl until they stiffen up and peaks form. Blend in the sugar a teaspoon at a time and carry on whisking until the mixture is thick and relatively solid. Cover a baking tray with baking sheet (grease proof paper). Pour your mixture in a freezer back to and cut out a small hole in the bottom corner and start squeezing a small circle of egg white pulling upwards to make a twirly ghost (yes, just like Gordon Ramsey does!). Make about 15/20 ghosts and bake for 1 and 1/2 hours until the meringues are nice a crisp.
- As this is a box standard sponge cake you can improvise with your own recipe and ingredients for your very own extra scary Halloween ghost cake recipe. Or simply follow our favorite! Mix the self raising floor, sugar and cocoa powder in a bowl and mix up to make sure no clumps can be seen. Mix the eggs, oil and milk in a bowl and pour in the flour mix. Stir until even and smooth. Grease a deep cake tin and pour in the cake mixture. Bake in pre-heated oven for 30 minutes. Once ready leave to cool and remove from tin.
- To make this scary Halloween cake recipe truly scary its time to make some tombstones! Heat up the cream in a saucepan until right before boiling, break up the chocolate and add one piece at a time and watch it melt! Stir till even. This will be the chocolate layer for our gravestones! Dip the tea biscuits in the mixture one at a time and set aside to cool. The rest of the mixture will be poured over the cake for a nice chocolate finish! To add an extra layer of crunchiness, blend the chocolate cookies in a hand blender or just smash them up with a rolling pin until small crumbs form – careful not to overdo it! Sprinkle on top of the hot chocolate covering the cake.
- If you are a master chef, try melting the white chockolate in a Bain-marie (bowl on top of boiling water), pour in a small freezer bag and once the mixture has slightly cooled down cut a tiny hole on the bottom corner and decorate the tombstones with scary words!
- Enjoy responsibly!!!
Keywords: scary halloween cake