Gem Halloween Chocolate Ghost Cake
If you’re looking to push the boat out this Halloween, Shane Smith’s rich, fudgy chocolate cake recipe is a must! Topped with crunchy ghost meringues, it makes this the ultimate Spooktacular Halloween cake.
Gem
Gem
Recipe - Claregalway - Hughes
Gem Halloween Chocolate Ghost Cake
Prep Time35 Minutes
Servings12
Cook Time70 Minutes
Ingredients
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
200g Gem Dark chocolate chips
100ml single cream
2 medium egg whites
200g Gem caster sugar
50g Gem Icing sugar
1 tbsp Gem cornflour
Directions
- Preheat the oven to 180°C/160°C fan.
- Line the base of a 9" loose-bottom cake tin with parchment, grease, and flour the base and sides.
- Into a bowl, sieve in the flour, cocoa powder, baking powder, salt, and soda.
- Add the muscovado sugar and mix thoroughly.
- Make a well in the center and add the milk, vanilla, eggs, and oil. Stir to remove lumps.
- Finally, add the boiling water and mix well.
- Pour this runny batter into the prepared tin and place it in the preheated oven. Bake for 60-70 minutes or until a skewer inserted comes out clean.
- Once baked, remove and allow it to cool.
- For the meringues, set the oven to 120°C-100°C fan.
- Whisk the whites until frothy, and in a separate bowl, combine the caster sugar, icing sugar, and cornflour.
- 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.
- Spoon the meringue into a piping bag fitted with a large round nozzle and pipe 20 teardrop meringues on a lined tray.
- Bake in the preheated oven for 45 minutes.
- Once the time is up, turn the oven off and leave the meringues to cool inside.
- When the meringues are cooled, using melted chocolate, pipe two dots for eyes and a larger dot for the ghost's mouth. Set aside until needed.
- For the chocolate ganache, simply place the chocolate and cream in a bowl and set it over a saucepan of simmering water.
- Stir until melted and combined.
- To assemble, spoon the chocolate ganache over the cooled sponge and spread it to cover.
- Place the ghost meringues on top and serve straight away.
35 minutes
Prep Time
70 minutes
Cook Time
12
Servings
Shop Ingredients
Makes 12 servings
Gem Plain Flour (1.5 kg)
Only €1.70
€1.70€1.13/kg
Not Available
Gem Baking Powder (150 g)
Save 20%
€1.75 was €2.19€11.67/kg was €14.60/kg
was €14.60/kg
Gem Bread Soda (500 g)
Save 20%
€1.59 was €1.99€3.18/kg was €3.98/kg
was €3.98/kg
Not Available
SuperValu Table Salt (750 g)
€0.50€0.67/kg
SuperValu Free Range Medium Eggs (6 Piece)
€1.95€0.33 each
SuperValu Fresh Irish Milk (1 L)
€1.15€1.15/l
SuperValu Vegetable Oil (1 L)
€1.75€1.75/l
Goodall's Natural Vanilla Extract (25 ml)
€5.59€0.22/ml
Not Available
Not Available
SuperValu Fresh Cream (250 ml)
€1.49€5.96/l
SuperValu Free Range Medium Eggs (6 Piece)
€1.95€0.33 each
Gem Caster Sugar (500 g)
Save 20%
€1.83 was €2.29€3.66/kg was €4.58/kg
was €4.58/kg
Not Available
Gem Cornflour Tub (250 g)
€1.79€7.16/kg
Directions
- Preheat the oven to 180°C/160°C fan.
- Line the base of a 9" loose-bottom cake tin with parchment, grease, and flour the base and sides.
- Into a bowl, sieve in the flour, cocoa powder, baking powder, salt, and soda.
- Add the muscovado sugar and mix thoroughly.
- Make a well in the center and add the milk, vanilla, eggs, and oil. Stir to remove lumps.
- Finally, add the boiling water and mix well.
- Pour this runny batter into the prepared tin and place it in the preheated oven. Bake for 60-70 minutes or until a skewer inserted comes out clean.
- Once baked, remove and allow it to cool.
- For the meringues, set the oven to 120°C-100°C fan.
- Whisk the whites until frothy, and in a separate bowl, combine the caster sugar, icing sugar, and cornflour.
- 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.
- Spoon the meringue into a piping bag fitted with a large round nozzle and pipe 20 teardrop meringues on a lined tray.
- Bake in the preheated oven for 45 minutes.
- Once the time is up, turn the oven off and leave the meringues to cool inside.
- When the meringues are cooled, using melted chocolate, pipe two dots for eyes and a larger dot for the ghost's mouth. Set aside until needed.
- For the chocolate ganache, simply place the chocolate and cream in a bowl and set it over a saucepan of simmering water.
- Stir until melted and combined.
- To assemble, spoon the chocolate ganache over the cooled sponge and spread it to cover.
- Place the ghost meringues on top and serve straight away.