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Halloween Torte - die Geister die ich rief

Halloween Torte - die Geister die ich rief for Spooky Fun

A whimsical ghost cake featuring moist chocolate cake layers and rich chocolate cream, perfect for Halloween festivities. Enjoy the playful edible ghost meringues on top!
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Prep Time 30 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Halloween
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Provides structure
  • 1 cup Sugar Adds sweetness
  • 3/4 cup Unsweetened Cocoa Powder Offers rich chocolate essence
  • 1 teaspoon Salt Enhances flavor
  • 1 teaspoon Baking Powder Helps the cake rise
  • 1 cup Coffee Intensifies chocolate flavor
  • 1 cup Buttermilk Ensures moisture
  • 1/2 cup Rapeseed Oil Adds moisture
  • 3 large Eggs Binds ingredients together
For the Chocolate Cream Filling
  • 1 cup Whipping Cream For a luscious filling
  • 200 grams Dark Chocolate Choose a melty dark chocolate
  • 1 teaspoon Black Food Coloring Optional for spooky look
For the Meringue Ghosts
  • 3 large Egg Whites Essential for perfect meringue
  • 1 cup Sugar Stabilizes and sweetens meringue
  • Food Color Marker Optional for ghost features
  • Edible Eyes Use chocolate chips as alternative
Serving Essentials
  • 1 piece Cake Board For presentation

Equipment

  • oven
  • mixing bowls
  • whisk
  • spatula
  • Springform Pans
  • baking sheet

Method
 

Baking Instructions
  1. Preheat your oven to 170 °C (340 °F) and prepare two 18 cm springform pans by greasing them with butter and lining the bottoms with parchment paper.
  2. In a large mixing bowl, combine flour, sugar, cocoa powder, salt, and baking powder. Whisk until evenly mixed.
  3. In a separate bowl, whisk together the egg yolks, coffee, buttermilk, and rapeseed oil until smooth. Pour into the dry ingredients and mix until a silky batter forms.
  4. Divide the batter between the prepared pans, smoothing the tops. Bake for about 50 minutes or until a skewer comes out clean. Let cool completely.
  5. Heat the whipping cream in a saucepan until simmering. Pour it over chopped dark chocolate and mix until smooth. Chill in the refrigerator overnight.
  6. Whip egg whites with sugar until stiff peaks form. Pipe ghost shapes on a baking sheet and bake at low heat (90 °C) for 1 to 1.5 hours.
  7. Trim the domed tops of the cake layers to flatten them. Spread half of the chocolate cream filling on one layer.
  8. Stack the second layer on top and frost the entire cake with the remaining chocolate cream.
  9. Decorate the top with meringue ghosts and add edible eyes. Chill before serving.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 45gProtein: 6gFat: 22gSaturated Fat: 10gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 3gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

Store leftover cake in an airtight container for up to 3 days. Freezer options available for longer storage.

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