Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe

If you’re on the hunt for a show-stopper Halloween dessert that’s both spooky and delicious, this Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe is exactly what you need. I absolutely love how this cake combines rich cocoa layers with silky ganache and adorable meringue ghosts that make everyone smile. Trust me, once you try this, you’ll want to make it every fall – or heck, whenever you want to delight your friends with a cakey surprise!

this …

Ingredients You’ll Need

These ingredients work together to create a moist chocolate cake layered with creamy frosting and topped with airy meringue ghosts and rich ganache. I always recommend using fresh eggs for the meringues and good-quality chocolate for the ganache to make a real difference.

• Cooking spray: Makes the cake release from pans easily without sticking.
• All-purpose flour: The base of our cake, providing structure and tenderness.
• Unsweetened cocoa powder: Choose Dutch-processed for a smoother, deeper chocolate flavor.
• Baking soda: Helps the cake rise nicely and creates a tender crumb.
• Kosher salt: Enhances all the flavors without overpowering.
• Hot coffee: Intensifies the cocoa taste and keeps the cake moist.
• Granulated sugar: Sweetens and balances the bitterness of cocoa.
• Brown sugar: Adds a hint of molasses depth and moisture.
• Vegetable oil: Keeps the cake tender and moist, much better than butter here.
• Sour cream: Adds richness and a subtle tang, making the crumb soft.
• Granulated sugar (for meringues): Stabilizes the egg whites and adds sweetness.
• Powdered sugar: Helps meringues dry to a crisp shell.
• Egg whites: Use at room temperature for best volume in meringues.
• Cream of tartar: Stabilizes and strengthens whipped egg whites.
• Vanilla extract: Adds flavor depth in both meringues and buttercream.
• Butter: The base for our buttercream, make sure it’s softened to room temp.
• Powdered sugar (for buttercream): Creates a smooth, sweet frosting.
• Pinch of kosher salt: Balances sweetness in the buttercream.
• Heavy cream: Makes the buttercream creamy and the ganache silky.
• Black food coloring: Gives spooky eyes and mouths to your ghost meringues.
• Chocolate chips: I use semi-sweet for the ganache, but dark chocolate works great too.

Variations

I love how versatile this Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe is, so I often customize it depending on the occasion or dietary needs. Don’t be afraid to put your spin on it!

• Gluten-Free Version: I once swapped in a gluten-free flour blend with great results—just watch baking time as it might vary slightly.
• Dairy-Free Option: For a dairy-free twist, I use coconut oil instead of butter and coconut cream in the ganache—creamy and dreamy!
• Flavor Variations: Adding a hint of espresso powder to the cake batter really amps up the chocolate flavor, which my chocolate-loving friends adore.
• Colorful Ghosts: Sometimes I add a tiny touch of pastel food coloring to the meringue batter before piping, making pastel ghost friends for a whimsical party vibe.

How to Make Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe

Step 1: Prep your cake pans and dry ingredients

Preheat your oven to 350°F and get two 8-inch cake pans ready with parchment paper and a light spray of cooking spray. I always like to line the bottoms with parchment for guaranteed smooth removal. Whisk together the flour, cocoa powder, baking soda, and salt in a large bowl—this ensures the cocoa isn’t lumpy and everything is well combined for a consistent cake texture.

Step 2: Combine wet ingredients, then mix batter

In a separate large bowl, whisk the hot coffee with granulated and brown sugars until the sugars dissolve. The hot coffee here does double duty—it boosts the cocoa flavor and helps dissolve the sugars faster. Then add in vegetable oil and sour cream, whisking everything together until silky smooth. Pour this wet mix into your dry ingredients and stir gently just until combined; overmixing can make the cake tough, so keeping it light here is key.

Step 3: Bake and cool your cake layers

Divide the batter evenly between your prepared pans. Pop them in the oven for 25 to 30 minutes. Stick a toothpick in the center to check doneness—it should come out clean or with just a few crumbs. After baking, let the cakes cool in their pans for 15 minutes, then gently invert them onto wire racks to cool completely. Cooling is super important so your frosting doesn’t melt later!

Step 4: Whip up those adorable meringue ghosts

Turn your oven down to 225°F and line a large baking sheet with parchment. Combine granulated and powdered sugars in a small bowl to have them ready. In a clean bowl, beat your egg whites with cream of tartar at low speed until the whites look foamy. This creases a firm base to slowly add your sugar mixture while increasing speed to get shiny, medium peaks. Adding vanilla at the end softens the taste. The key here is patience—beat those egg whites until stiff peaks form, so your ghosts hold their shape.

Step 5: Pipe the ghosts and bake

Spoon the meringue into a piping bag fitted with a large round tip. Pipe the ghosts by stacking three slightly smaller circles on top of each other, lifting the tip gently between each to create ghostly bodies with a nice 3D effect. Bake for about 1 hour and 20 minutes until the outside is crisp. Let them cool fully on the baking sheet; they’ll set perfectly. This step turned out to be a favorite in my house—I love seeing how creative the ghosts get!

Step 6: Make silky buttercream and chill cake

Wrap your cooled cake layers tightly in plastic wrap and pop them in the freezer for 20 minutes—this helps when you go to level and frost, making the cake easier to handle. Meanwhile, beat softened butter until fluffy, then gradually add powdered sugar and a pinch of salt, continuing to beat until smooth. Pour in heavy cream and vanilla and mix until it reaches a spreadable but stiff consistency. Before frosting, scoop out about ¼ cup for decorating the meringue ghosts later.

Step 7: Assemble and frost your ghost cake

Unwrap the cake layers and level them with a serrated knife if you notice any domed tops. Place one layer on your serving plate and spread half the buttercream evenly on top. Stack the second layer and cover the entire cake with the remaining frosting. Use a bench scraper or offset spatula to smooth the sides and top for that clean, professional look.

Step 8: Add spooky faces to your meringue ghosts

Dye the reserved buttercream black using a few drops of food coloring. Fill a small piping bag fitted with a tiny round tip, then pipe little eyes and mouths onto each cooled ghost. This step is where your ghosts really come to life—I’ve found a steady hand and slow movements make the faces look the best!

Step 9: Make the luscious chocolate ganache

Put chocolate chips in a heatproof bowl. Warm the heavy cream on the stove until it just starts bubbling around the edges—don’t let it boil. Pour the hot cream over the chocolate, let it sit for a minute, then whisk until silky smooth. This ganache is pure magic, adding a glossy, rich finish that contrasts beautifully with the creamy buttercream.

Step 10: Decorate with ganache and arrange your ghosts

Pour half the ganache onto the top of your frosted cake and gently spread it to the edges with an offset spatula, guiding it to drip just so down the sides. Add more ganache if you want extra drips or shine. Place your meringue ghosts on top—a perfect finishing touch that turns your cake into a Halloween centerpiece everyone will talk about.

How to Serve Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe

Garnishes

I love adding extra seasonal charm with a few edible silver stars or a handful of crushed peppermint candies around the base for a little sparkle. If you want to get fancy, you can also dust the cake lightly with cocoa powder or some powdered sugar “spooky mist” right before serving.

Side Dishes

This cake pairs wonderfully with a simple vanilla bean ice cream or a pumpkin spice latte for a perfect autumn dessert spread. I like to keep the sides easy since this cake steals the show all on its own.

Creative Ways to Present

For Halloween parties, I’ve served this cake on a black slate platter surrounded by dry ice for that foggy, spooky effect. Another time, I arranged the meringue ghosts on candy moss or edible green coconut flakes to look like they’re floating on a cloud—guests loved the theatrical vibe!

Make Ahead and Storage

Storing Leftovers

I store leftover cake covered loosely with plastic wrap in the fridge to keep the meringues crisp. It’s best eaten within 2-3 days before the ghosts start to soften, but honestly, it rarely lasts that long in my house!

Freezing

If you want to freeze, frost the cake first and wrap it tightly in plastic wrap followed by foil. I found it holds up well for up to a month. For the best results, freeze without meringue ghosts and add them fresh after thawing.

Reheating

Because this cake is best served chilled, reheating isn’t recommended. If you want a softer texture, simply bring it to room temperature for about an hour before serving—it softens the buttercream beautifully.

FAQs

Final Thoughts

This Ghost Cake with Meringue Ghosts and Chocolate Ganache Recipe has become my go-to dessert when I want to wow friends and family with something both stunning and scrumptious. The combination of flavors and textures is something you’ll savor bite after bite, plus the ghosts add that whimsical touch that makes the whole baking experience so much fun. I promise, once you make this, it’ll be a highlight of your baking repertoire—and hey, who doesn’t want a little magic in their kitchen?

Print