Epic Chasing Ghosts Recipe
Make Epic Chasing Ghosts Recipe in just 1h 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Cake
Ghostly Meringue Topping
Chocolate Drip & Decoration
Method
Base Cake
- 1
Prepare and Preheat
Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment). Bring the buttermilk and eggs to room temperature for best mixing.
- 2
Dry Ingredients
In a large bowl, sift or whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and fine sea salt until uniform. Whisk in the granulated sugar to break up any lumps.
- 3
Wet Ingredients
In a separate bowl, whisk the eggs lightly, then add the buttermilk, vegetable oil and vanilla extract. Combine until smooth.
- 4
Combine
Add the wet mixture to the dry ingredients and stir until mostly combined. Pour in the hot brewed coffee gradually while stirring — the batter will be thin. Scrape down the bowl and mix just until smooth; do not overmix.
- 5
Bake
Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 28–34 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- 6
Cool
Allow the cake to cool in the pan for 10 minutes, then invert onto a cooling rack to cool completely. Cooling completely is important before meringue topping is applied.
Ghostly Meringue Topping
- 7
Prepare Equipment
Ensure mixing bowl and beaters are perfectly clean and dry. Room-temperature egg whites whip more voluminously.
- 8
Whip Egg Whites
Place the egg whites and cream of tartar in the bowl. Beat on medium speed until foamy. Gradually add the superfine sugar in a slow stream while increasing speed to high. Continue beating until glossy stiff peaks form and sugar is fully dissolved (rub a little between fingers to check—no grittiness). Add the vanilla and very small amount of gel coloring if desired and briefly pulse to swirl color.
- 9
Shape Ghosts and Spread
If you want the entire cake topped with meringue, spread the meringue over the cooled cake using an offset spatula, creating peaks and swirls that look ghostly. For individual marshmallow ghosts, reserve most of the meringue for the cake and optionally pipe small ghost shapes onto a parchment-lined tray (see note).
- 10
Torch or Bake Briefly (optional)
To give the meringue a lightly toasted look without fully baking, use a kitchen torch to gently brown the peaks. Alternatively, you can bake the meringue-topped cake in a 325°F (160°C) oven for 5–7 minutes to set and slightly brown the surface — watch carefully to avoid browning too much.
Chocolate Drip & Decoration
- 11
Make Chocolate Ganache
Place the chopped dark chocolate in a heatproof bowl. Heat the heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit for 1 minute, then whisk until smooth. Whisk in the unsalted butter until glossy and combined. Allow the ganache to cool 5–10 minutes until slightly thickened but still pourable.
- 12
Drip
Place the cake on a platter. Spoon or pour the ganache around the edge, letting it drip down the sides, then spread a small amount over the center. Work quickly before ganache sets.
- 13
Make Marshmallow Ghosts
If creating marshmallow ghosts: using mini marshmallows, stack two marshmallows for a body (optional) and use a dab of melted chocolate to adhere. Use the edible food marker or a small dot of melted chocolate to draw two eyes and a small mouth on each marshmallow to give ghost faces. Dust lightly with confectioners' sugar for a spectral finish.
- 14
Assemble
Arrange marshmallow ghosts around the top of the cake or press them into the meringue peaks. If you piped small meringue ghosts earlier, you can place them now. Make any final decorative touches (extra dusting of confectioners' sugar or a few drizzles of leftover ganache).
- 15
Chill Briefly and Serve
Chill the cake in the refrigerator for 20–30 minutes to set the ganache and meringue slightly, but serve within a few hours of assembly for best texture (meringue will weep if stored too long). Slice and serve at room temperature.