Spooky Halloween Ghost Cake
Total Time: 1 Hour 30 Minutes
This ghostly layered chocolate cake will have all your friends shrieking with joy!
All You Need Is ...
- 120 ml vegetable oil, plus extra for greasing
- 1 box Betty Crocker™ Devil’s Food Cake Mix
- 230 ml water
- 3 medium free range eggs
- 2 tubs Betty Crocker™ Velvety Vanilla Icing
- 300 g dark chocolate, chopped
- 200 ml double cream
- About 52 edible candy eyes
Betty's Easy Steps
- Preheat the oven to 180°C (160°C for fan assisted ovens)/Gas Mark 4. Grease and line 2 x 18cm deep round cake tins with baking paper.
- Make up the cake mix with the vegetable oil, water and eggs according to the pack instructions. Divide equally between the cake tins and level the tops. Bake for 30-35 minutes or until a round bladed knife inserted into the centre of the cakes comes out clean. Leave in the cake tins for 10 minutes. Remove from the tins and place on a wire rack to cool. Peel off the baking paper. Cool completely; approximately 1 hour.
- Halve each cake horizontally so you have 4 equal layers and sandwich the layers together using three-quarters of 1 tub of icing. Place the cake onto a cake board the same size diameter as the cake. Spread three-quarters of the second tub of icing over the top and sides of the cake to form a nice smooth layer. Place into the fridge to chill for 30 minutes.
- Place the chocolate in a heatproof bowl. Heat the cream in a small pan until just boiling. Remove from the heat and pour over the chocolate. Let the chocolate melt for 2 minutes, then stir until completely smooth.
- Place the cake onto a wire rack over a baking tray. Pour the chocolate ganache over the top of the cake and using a palette knife help the ganache spread down the sides of the cake. Neaten with the palette knife and leave to set for 30 minutes.
- Spoon the remaining vanilla icing into a piping bag fitted with a 1.5cm round nozzle. Pipe about 20 individual ghosts onto the top of the cake starting in the middle and placing a pair of candy eyes on each as you go. Press 12 edible ‘eyes’ into the sides of the cake for a super spooky Halloween ghost cake!
- You can cook the cake in regular 20cm cake tins instead of 18cm. The cake will take a little less time to bake – about 22-28 minutes – and won’t be as tall.
- Give a citrus kick to the cake by adding orange zest to the cake mixture.