Get ready for a hauntingly delicious treat that’ll send chills down your taste buds with this Dark Chocolate Cake with White Chocolate Ghost Decorations. This spooktacular cake isn’t just a Halloween cake; it’s a dessert that’ll enchant chocolate lovers year-round.
In this recipe, we’re diving into the dark side of baking, crafting a moist, rich, and velvety dark chocolate cake that’s bound to cast a spell on your senses. But that’s not all, because we’ve summoned a friendly, ghostly crew made of creamy white chocolate to float on top, adding a dash of sweetness to the eerie affair. You might also like my Halloween Pumpkin-themed Cupcakes!
Whether you’re conjuring up some creepy-cool delights for a Halloween party or just craving a bewitching dessert, this cake has you covered.
Black Friday Cake Supplies & Ingredient Notes
Cake mix or homemade cake recipe
You have the option of utilizing a single box of chocolate cake mix for crafting a standard two-layer 9-inch cake, or you can double the quantity to prepare a two-tiered cake, similar to the one I created. If you decide to go with cake mix, ensure you have black food coloring on hand to intensify the cake’s darkness. For those with dietary restrictions, consider using gluten-free cake mixes.
For a simpler and more naturally dark cake, I recommend using the dark chocolate cake recipe provided here. This way, you can achieve a black cake without the need for any additional food coloring. The secret to its deep color is black dark chocolate cocoa powder, which I personally found at a bulk ingredient store.
Frosting
Use dark chocolate cocoa powder to create black frosting, which eliminates the need for food coloring. In case you are unable to find cocoa powder with a naturally dark hue, opt for black gel food coloring and consider using an immersion blender to achieve the deepest shade possible.
Ghost Decorations
I made the ghost decorations out of white chocolate and decorated their faces with black frosting.
Cake decorating tools
To help you make this cake, you’ll also need some decorating tools like a cake board, cake spatula, piping bags, and a small open star piping tip like #21.
How To Make A Black Friday Cake
Step 1) Prep
Preheat your oven to 350°F (180°C) and line your cake pans. Either use a box of chocolate cake mix according to the package instructions then add black food coloring or follow the steps below.
Step 2) Bake
Double the recipe if you’re making a two-tier cake. If you’re using only two 9 inch round cake pans, this will be enough cake batter for you.
In a large bowl, sift together 1 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, ¾ cups of black dark chocolate cocoa powder, 1 ½ tsp of baking powder, 1 ½ tsp of baking soda, and 1 tsp of salt.
In a separate bowl, whisk together 2 large eggs, ¼ cup of vegetable oil, ¾ cup of buttermilk, and 2 tsp of vanilla extract until blended.
Pour the liquid mixture into the dry ingredients and stir until just combined.
Gradually introduce the hot water into the mixture while stirring. The batter will have a thin consistency, but that’s perfectly fine. Divide batter evenly into two 9 inch cake pans.
Bake your cakes at 350°F (180°C) for 25-32 minutes.
Step 3) Make Frosting
To make black frosting without food coloring, use dark black cocoa powder. I used ⅔ cup of black cocoa powder, 2 cups of unsalted butter, 5 cups of powdered sugar, a pinch of salt, 2 tsp of vanilla and ⅓ cup of milk or heavy cream in a large mixing bowl.
Mix your butter first, to soften it and then add the other ingredients. Blend them with a stand mixer or hand mixer on a low speed until the ingredients start incorporating then switch to a high speed. If your frosting is too thin, add more powdered sugar. If your frosting is too hard and clumped, try adding more milk.
Step 4) Make White Chocolate Ghosts
To create spooky white chocolate ghosts, start by melting white chocolate in a microwave-safe bowl on a low power setting or medium heat until smooth. Next, using a spoon, drop small, dollops of the melted white chocolate onto a parchment paper-lined baking sheet. Then gently drag the back of the spoon from the bottom of each dollop to form the ghost shape or elongated tail, giving it a flowing and ghostly appearance. You can also use a paint brush instead of the back of a spoon to make little ghosts. Allow the chocolate to set until firm.
To complete the ghostly look, use black frosting to add little eyes and a mouth to each ghost. The frosting can be applied using a small piping bag, pastry bag or a zip-top bag with a tiny corner snipped off.
Step 5) Cool & Decorate
Fully cool your cake on a wire rack before you start decorating. Once the cake is room temperature, I recommend wrapping it with plastic wrap and putting it in the fridge or freezer to ensure it’s completely cold.
Trim your cakes flat with a serrated knife then put one cake down on a cake board. You can layer your cakes with milk chocolate frosting or dark chocolate frosting that matches the outside of the cake. You can even fill the inside of your cake with something totally different like this delicious mascarpone frosting.
Stack the next layer of cake and frost it then add your second tier if you’re building the same style of tall cake that I did.
Once your tiers are stacked, frost the top and sides of the cake. I use a piping bag with no tip to get an even thick layer all the way around my entire cake first, then I smooth it with a cake spatula.
I used a small open star piping tip like #21 to decorate the edges and top of the cake.
Stick the white chocolate ghosts on the side of the cake with a bit of frosting on the back.
Tips For Making a Dark Chocolate Ghost Cake
Can I use any type of cocoa powder for the cake?
Regular cocoa powder is going to give you brown frosting. But if you want that deep, dark, black look, go with the dark chocolate cocoa powder. It’s all about that intense chocolatey flavor and, of course, the black color.
What’s the best way to store the cake if I’m making it in advance?
When you’re a savvy planner and you bake that cake ahead of time, just pop it into a container in the fridge, making sure it’s sealed up tight so it doesn’t get dried out. And don’t forget to let it come back to room temp before it’s showtime.
How do I prevent my frosting from turning gray instead of black?
Dark chocolate cocoa powder is supposed to get you that inky black frosting, but if you’re using brown cocoa, make sure it’s as dark as possible. Then go easy on the black food coloring; add it bit by bit. Gel food coloring is your best bet for the darkest black.
Can I make this cake without dairy (vegan or lactose-free)?
You betcha! Make it dairy-free by swapping in plant-based milk and vegan butter. You can whip up some vegan chocolate cake action by using dark chocolate instead of the milky stuff.
What if a two-tiered cake is too tough?
No worries! You can go the easy route with a sheet cake or just use a couple of 9-inch cake rounds. You don’t have to build a skyscraper cake to get that ghostly vibe – you do you!
Final Thoughts On Dark Chocolate Ghost Cake
This decadent cake not only satisfies your chocolate cravings but also adds a playful and ghostly twist to your sweet celebrations.
So, whether you’re conjuring up a spooky spectacle for your next Halloween party or simply embracing the art of baking whimsical desserts, this cake is a spirited choice. The ghosts may disappear, but the memories and the taste of this delightful dessert will linger, haunting your taste buds with every thought of your next Halloween party.
Dark Chocolate Ghost Cake
Equipment
- piping bags
- Small open star piping tip
- Electric mixer
- Small spoons
- Microwave-safe bowl
- Large mixing bowls
- Parchment paper
- 2 9 inch round cake pans and one 5 inch round cake pan (optional second tier)
Ingredients
Cake Ingredients:
- 1 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup black cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 2 tsp pure vanilla extract
- 3/4 cup hot water
Frosting Ingredients:
- 2 cups unsalted butter softened
- 2/3 cup unsweetened cocoa powder
- 5 cups powdered sugar
- 1/3 cup milk (more as needed)
- 4 tsp pure vanilla extract
- pinch salt
Instructions
Step 1) Prep
- Preheat your oven to 350°F (180°C) and line your cake pans. Either use a box of chocolate cake mix according to the package instructions then add black food coloring or follow the steps below.
Step 2) Bake
- Double the recipe if you’re making a two-tier cake. If you’re using only two 9 inch round cake pans, this will be enough cake batter for you.
- In a large bowl, sift together 1 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, ¾ cups of black dark chocolate cocoa powder, 1 ½ tsp of baking powder, 1 ½ tsp of baking soda, and 1 tsp of salt.
- In a separate bowl, whisk together 2 large eggs, ¼ cup of vegetable oil, ¾ cup of buttermilk, and 2 tsp of vanilla extract until blended.
- Pour the liquid mixture into the dry ingredients and stir until just combined.
- Gradually introduce the hot water into the mixture while stirring. The batter will have a thin consistency, but that’s perfectly fine. Divide batter evenly into two 9 inch cake pans.
- Bake your cakes at 350°F (180°C) for 25-32 minutes.
Step 3) Make Frosting
- To make black frosting without food coloring, use dark black cocoa powder. I used ⅔ cup of black cocoa powder, 2 cups of unsalted butter, 5 cups of powdered sugar, a pinch of salt, 2 tsp of vanilla and ⅓ cup of milk or heavy cream in a large mixing bowl.
- Mix your butter first, to soften it and then add the other ingredients. Blend them with a stand mixer or hand mixer on a low speed until the ingredients start incorporating then switch to a high speed. If your frosting is too thin, add more powdered sugar. If your frosting is too hard and clumped, try adding more milk.
Step 4) Make White Chocolate Ghosts
- To create spooky white chocolate ghosts, start by melting white chocolate in a microwave-safe bowl on a low power setting or medium heat until smooth. Next, using a spoon, drop small, dollops of the melted white chocolate onto a parchment paper-lined baking sheet. Then gently drag the back of the spoon from the bottom of each dollop to form the ghost shape or elongated tail, giving it a flowing and ghostly appearance. You can also use a paint brush instead of the back of a spoon to make little ghosts. Allow the chocolate to set until firm.
- To complete the ghostly look, use black frosting to add little eyes and a mouth to each ghost. The frosting can be applied using a small piping bag, pastry bag or a zip-top bag with a tiny corner snipped off.
Step 5) Cool & Decorate
- Fully cool your cake on a wire rack before you start decorating. Once the cake is room temperature, I recommend wrapping it with plastic wrap and putting it in the fridge or freezer to ensure it’s completely cold.
- Trim your cakes flat with a serrated knife then put one cake down on a cake board. You can layer your cakes with milk chocolate frosting or dark chocolate frosting that matches the outside of the cake.
- Stack the next layer of cake and frost it then add your second tier if you’re building the same style of tall cake that I did.
- Once your tiers are stacked, frost the top and sides of the cake. I use a piping bag with no tip to get an even thick layer all the way around my entire cake first, then I smooth it with a cake spatula.
- I used a small open star piping tip like #21 to decorate the edges and top of the cake.
- Stick the white chocolate ghosts on the side of the cake with a bit of frosting on the back.
A really clever, yet simple cake. It’s going to be fun to make tomorrow.