Rich, moist and intensely chocolatey, this cake is the perfect canvas for cute homemade meringue ghosts. (Photo courtesy of Laura G.Diaz)
PREPARING THE GHOST MERINGUES
Preheat the oven to 95°C (200°F).
Line a large baking sheet with a silicone baking mat. Set aside.
In a large bowl, add the egg whites and salt, then beat with an electric mixer on medium speed until the whites form peaks. Increase the speed, then gradually add the sugar (in small amounts); continue beating until the meringue becomes firmer and the sugar is completely dissolved. Using a spatula, scrape the sides of the bowl well. Add the cornflour, vanilla extract and lemon juice and beat to combine.
Transfer the meringue to a piping bag fitted with a round nozzle. On the baking sheet, form sixteen small ghosts (in spirals or small cones), taking care to space them apart. Bake for about 2 hours to 2 hours and 15 minutes or until the meringues are dry and crisp to the touch and easily detach from the silicone baking mat. Leave to rest in the oven with the door slightly open (about 1 hour 30 minutes) — this step is essential to prevent the meringues from cracking or absorbing moisture.
Once the meringues have cooled, form the eyes and mouth with a little melted chocolate.
PREPARING THE CAKE
Preheat the oven to 180°C (350°F).
Grease an 8-inch non-stick round springform cake tin.
In a large bowl, combine all the cake ingredients except the water. Add the water and mix well.
Pour the mixture evenly into the cake tin, then place it on a baking tray. Bake for about 40 to 45 minutes or until the cake is cooked (if a toothpick inserted into the centre comes out clean, it is ready). Leave to cool completely before removing from the tin.
PREPARING THE ICING & ASSEMBLING
In a medium bowl, thoroughly mix the caster sugar and cocoa powder. Add the remaining icing ingredients and mix until smooth. Set aside.
Carefully place the cake on a serving plate, turning it upside down so that the domed top is now the bottom, creating a flat surface. Just before serving, spread the icing evenly over the top of the cake.
Garnish with the ghost meringues. Serve and enjoy.
Turn your gluten-free chocolate cake mix into a Halloween dessert that’s as deliciously scary as it is festive!
Rich, moist and intensely chocolatey, this cake is the perfect canvas for cute homemade meringue ghosts. Crispy on the outside and soft on the inside, they add a playful touch to the cake, contrasting perfectly with its melt-in-the-mouth texture. A dessert that will impress young and old alike!
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