Our Ghoslty Ghouls chocolate Halloween party cake is a fun addition to any party food table. Eye catching and easy ‘all-in-one’ cake recipe and delicious to boot! As with all our recipes, tweak according to personal taste and feel free to leave your own hints, tips and recommendations in the comments section.
200g Self Raising Flour 200g Butter (salted)
200g Sugar 1 tsp Baking powder
20g Cocoa powder 3 eggs
3 tbsp Milk
140g Icing Sugar 100g Butter
20g Cocoa powder ½ tsp Vanilla extract
200g good quality white chocolate - makes approx 7 ghosts (dependant on spoon size)
20g milk chocolate chips
Maltesers or similar, Sugar craft icing eyeballs (available at most supermarkets)
Red Icing gel 1 x Jar of strawberry jam
Mixing bowl – large Small heatproof bowl
2 x 20cm shallow sandwich tins (greased and lined)
Wooden spoon for mixing Greaseproof paper / Baking parchment
Wooden or paper lollipop sticks or similar (blunt ended for safety)
Preheat oven to 1900C / 3750F
1. Add the butter, sugar, eggs, flour baking powder and milk to the bowl and mix thoroughly. The mix should fall off a wooden spoon fairly easily when tapped against the side of the mixing bowl. If a little thick, add a tablespoon of milk to loosen the consistency.
2. Divide the mixture evenly between the 2 greased sandwich tins, shake tins to level the mixture. A TIP to achieving a nice flat surface to the cooked sponge, is to scoop a desert spoon of mixture out of the middle of the cake tin of batter, creating a little well in the centre of the mixture.
3. Bake on the middle shelf of a pre-heated oven for 20 minutes. TIP: When fully cooked, the top of the cake should spring back when gently pressed with a fingertip. Remove from the oven and turn out onto a wire rack to cool.
1. Place a large sheet of baking parchment on a flat surface
2. Melt the white chocolate:
Use either the ‘Bain Marie’ method (place chocolate in a heatproof bowl, suspended above a saucepan of gently simmering water until melted) OR melt in the microwave (place in a heatproof bowl and heat on microwave high for 30 seconds, remove and stir, heat for further 10 second bursts, stirring in between, until melted). Take care to heat gradually as chocolate can easily burn in the microwave.
3. Once melted, scoop out a spoonful of chocolate and transfer it onto the paper. We’ve used a desert spoon, however you can use any size spoon - the bigger the spoon, the bigger the ghost. Why not use a mixture of spoons to make ghosts of assorted sizes.
4. Whilst the chocolate is still warm and is still a melted blob on the paper, using the back of the spoon, drag the chocolate downward through the blob, to make a ‘tail’ shape.
5. Add 2 milk chocolate chips for eyes and one for the mouth, leave to cool.
1. If you want the ghosts to ‘stand upright’, lay a lollipop stick on the paper first and spoon the melted chocolate onto the top 1/3rdof the lollipop stick, going slightly above the top end of the stick.
2. Then as before, use the back of the spoon to drag the chocolate downward onto the lollipop stick to make a tail shape. The top 2/3rds of the stick should now be covered by chocolate.
3. Decorate with milk chocolate chips for eyes and a mouth.
4. Leave to cool and harden completely before trying to remove the ghosts, or the chocolate will break.
1. Blend together the butter, icing sugar, cocoa powder and vanilla extract – preferably with an electric mixer until smooth and slightly lighter in colour. It should be spreadable but if too thick, mix in a little milk until you achieve the desired consistency.
1. On one of the sponges, spread a layer of jam on the surface. Spread a layer of buttercream on the surface of the other.
2. Carefully lift the sponge with the layer of buttercream, and lay it buttercream side DOWN on top of the other sponge containing the jam. You now have your double layer filling.
3. Spread the remaining buttercream on the top of the cake, keeping a little to one side to use as ‘glue’ to attach decorations.
1. Place the chocolate ghosts on sticks in a circle, facing outward, in the centre of the cake.
2. Using the left over buttercream, stick the flat chocolate ghosts to the sides of the cake.
3. Optional – place maltesers in pairs around the top of the cake, and stick an eyeball on top of each malteser. Squirt red gel icing ‘here and there’ over the top of the cake to mimic fake blood!