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    Ghost Cake

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    Ghost Cake

    • Preparation time: 45 minutes, plus cooling
    • Cooking time: 15 minutes
    • Total time: 1 hour 60 minutes

    Makes: 8 - 10


    • Cake
    • 125g dark chocolate (at least 70% cocoa solids), broken
    • 225g unsalted butter, softened
    • 225g light muscovado sugar
    • 4 large eggs, lightly beaten
    • 225g self-raising flour
    • 1 tsp baking powder
    • Filling and topping
    • 250g white chocolate, broken
    • 500g mascarpone
    • 142ml double cream
    • Ghosts
    • 200g ready-to-roll royal icing
    • Black writing icing


    1. Grease and base-line three 20cm sandwich tins. Preheat the oven to 180°C/gas mark 4.
    2. Melt the dark chocolate in a bowl over a pan of simmering water. Allow to cool a little. Beat the butter with the sugar until creamy and light. Add the eggs one at a time. Add the chocolate (reserving 2 tbsp for the topping) and 1 tbsp water. Fold in the flour and baking powder. Divide the mixture between the prepared tins. Bake for 10-15 minutes or until just firm. Leave for 2-4 minutes in the tins, then transfer to a rack to cool. Melt the white chocolate in a bowl over simmering water and leave to cool a little. Beat the mascarpone and cream together. Fold in the melted chocolate. Reserve 5-6 heaped tbsp of this mix for the topping. Use the rest to sandwich the cakes together (be generous, so it oozes out).
    3. Mix the reserved cream mixture with the remainder of the melted dark chocolate (gently remelt it if necessary), then spread over the top of the cake using a palette knife. Once covered, clean the palette knife under boiling water, then use the hot knife to get the top as flat as possible. Chill for 15-20 minutes or until the topping is hard.
    4. Take a small ball of royal icing, roll it to a 10cm square, about 5mm thick. Using a sharp knife, cut out the shape of a ghost. Using writing icing, draw features. Repeat so you end up with 5-7 ghosts. Leave to harden, then apply to the cake.

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