Spooky Ghost Cake
WOW your family and friends with this really fun Spooky Ghost Cake on Halloween! It's made with the MOST delicious Hershey's Chocolate Cake and marshmallowy Seven-Minute Frosting. Everyone will really love how the eyes light up!!!
Servings: 9 to 12
Ingredients
Hershey's Chocolate Cake
- 2 cups (401.73g) sugar
- 1 ¾ cups (219.02g) all-purpose flour
- ¾ cup (113.74g) Hershey's cocoa powder, 100% cacao
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 2 large eggs (save the egg shells for the eyes, if using)
- 1 cup (244.87g/8 fl oz) whole milk
- ½ cup (113.56g/4 fl oz) canola or vegetable oil
- 2 tsps pure vanilla extract
- 1 cup (236.59g/8 fl oz) boiling water
Seven-Minute Frosting
- 4 large egg whites, room temperature (save the shells for the eyes, if using)
- 3 ½ cups (703.2g) sugar
- 10 Tbsps (⅔ cup) water
- 2 Tbsps light corn syrup
- ½ tsp cream of tartar
- 2 tsps pure vanilla extract
Face Decoration
- 2 halved egg shells, cleaned and dried
- 2 sugar cubes
- 2 tsps lemon extract (any clear extract) or vodka
- 1 piece (4-inches) black string licorice or whole circular black licorice *see notes
- matches or a lighter to light the eyes
Instructions
Hershey's Chocolate Cake
- Heat the oven to 350°F (176.667°C). Grease a 9 x 13-inch (22.86 x 33.02-cm)baking pan and line with parchment paper hanging over the two long sides; set aside.
- In a stand mixer bowl or large bowl, combine the sugar, flour, cocoa, baking powder, baking soda, and salt; mix to combine. Add eggs, milk, oil, and vanilla extract; beat on medium speed for 2 minutes. Scrape the bowl with a rubber spatula. Stir in boiling water. (The batter will be very thin).
- Bake for 30-35 minutes or until a cake tester comes in the center comes out clean. Cool on a wire rack for 10 minutes before removing from the pan. Place a large baking sheet or serving platter over the top of the cake pan, flip with the cake so the cake is upside down on the serving platter. Remove the parchment paper and cool completely before frosting.
Seven-Minute Frosting (Makes about 6 cups)
- Fill a medium saucepan with 1-inch of water and bring to a boil. Turn the heat to medium-low to a simmer. In a stainless steel mixer bowl, add the egg whites, sugar, water, light corn syrup, and cream of tartar. Place the bowl on top of the saucepan. Cook, stirring constantly, on low speed with a hand whisk until an instant read thermometer reads 145°F (66.77°C), about 5 minutes. (Remove from heat to check the temperature).
- Remove the bowl from the heat and transfer to a stand mixer with the whisk attachment. Add the pure vanilla extract. Whisk on high speed until the meringue is stiff, glossy, and cool to the touch, about 2-3 minutes.
- Use the frosting immediately on the day it is made because it will only last 24 hours.
Assemble the Spooky Ghost Cake
- Place a 9-inch (22.86cm) round cake pan or plate on top of the short side of the cake and cut around the top half of the circle. Remove the triangular side pieces and put each piece on either side of the cake for the ghost's arms. (The arms are optional if they don't fit on your platter).
- Frost the cake, covering the top and sides completely. Place the two egg shells on the face for the eyes with a sugar cube in each egg shell. Place the black licorice under the eyes for the mouth in the shape that you desire. (*see notes for other options)
- When it is ready to serve, pour 1 teaspoon lemon extract or vodka over each sugar cube and light on fire with matches or a lighter (long lighter recommended). The fire in the eyes will only last for a few minutes. Refrigerate any leftovers for up to 2 days.
Notes
- Seven-Minute Frosting can be toasted with a culinary blowtorch if desired.
- OPTIONS FOR THE EYES: Circular Tea lights (battery operated) or Circular Tea candle lights (ignited).
- OPTIONS FOR THE MOUTH: Black circular string licorice, Oreo cookie, or Candy wax vampire mouth with fangs.
- OPTIONS FOR THE CAKE: Any flavor cake that you like or instead of homemade use a cake mix.
- OPTIONS FOR THE FROSTING: White buttercream frosting or my recipe for Chocolate Whipped Cream Frosting (without the chocolate to make it white) or Store-bought white frosting.