Ingredients
FOR THE COCOA SPONGE CAKE
00 FLOUR
220 gr
CASTER SUGAR
180 gr
MELTED BUTTER
80 gr
UNSWEETENED COCOA POWDER
30 gr
BAKING POWDER FOR CAKES
10 gr
EGG
6
VANILLA EXTRACT
1/2 tsp
SALE
q.b.
FOR THE FILLING
FRESH CREAM
400 ml
CONDENSED MILK
150 gr
GELATIN SHEETS
6 gr
FOR FINISHING
POWDERED SUGAR
q.b.
YOU ALSO NEED THEM
BUTTER
q.b.
00 FLOUR
q.b.
The ghost cake is a dessert designed for Halloween that the little ones at home will love. It is a quick and easy ghost-shaped dessert (hence the name), made up of a double layer of cocoa sponge cake and a delicious filling made from whipped cream and condensed milk .

To bring it to the table, just use an electric whisk to mix the eggs with the sugar and vanilla extract until you obtain a light and fluffy mixture; then incorporate the melted butter, baking powder and flour into the whipped mass, sifted together with the bitter cocoa and a pinch of salt, and then cook the creamy mixture obtained in a static oven at 175°C for less than half an hour. The base, once cold, will then be cut out with the help of a ghost-shaped shape, then divided in half and finally filled with milk cream enriched with gelatin sheets. The result will be a frighteningly good cake, to be dusted with plenty of icing sugar and proposed for a themed party together with meringue bones , terrifying cupcakes and witches’ hats .

Excellent to include in the Halloween menu to delight friends at the end of a dinner with friends, the ghost cake can be enriched with white and dark chocolate chips , or it can be customized to your taste by choosing your favorite filling for the filling: diplomatic cream , pastry cream , Chantilly , hazelnut spread , camy cream …

In our version we created the shape of the ghost using a sheet of baking paper, a food-grade pencil and a pair of scissors but, alternatively, you can reduce preparation times by using a special mold already ready to be made . buy in specialized stores.

If you have any leftovers, you can store the ghost cake in the fridge, in an airtight container, for a maximum of 2 days .

Find out how to prepare it by following the step-by-step procedure and advice. If you liked this recipe, try other Halloween desserts .

How to prepare ghost cake

Step 1
Break the eggs into a bowl and flavor with vanilla extract
1
.

Step 2
Add the granulated sugar
2
.

Step 3
Beat with an electric whisk for 4-5 minutes, or until the mixture is light and fluffy
3
.

Step 4
Add the warm melted butter
4
.

Step 5
Add the flour, sifted with the bitter cocoa powder and a pinch of salt
5
.

Step 6
Finish with the yeast
6
and gently incorporate the ingredients with a spatula so as not to dismantle the mixture.

Step 7
Pour the mixture into a 32 x 22 cm pan
7
, well buttered and floured, and cook in a static oven at 175°C for about 25 minutes; then take the sponge cake out of the oven, let it cool and turn it out.

Step 8
Draw the shape of a ghost on a sheet of baking paper
8
, the same size as the pan, and cut it out with a pair of scissors.

Step 9
Prepare the filling: soak the gelatine in 30 ml of cold water
9
and let it rest for about ten minutes. Then transfer it, with all the soaking liquid, into a saucepan with a thick bottom and let it melt for a few moments over a very low heat, stirring constantly with a whisk.

Step 10
Whip the cream very cold from the fridge with a pair of electric whisks
10
.

Step 11
Add the gelatin, dissolved in the condensed milk
eleven
.

Step 12
Pour the condensed milk enriched with gelatin into the bowl with the whipped cream
12
and incorporate it gently; then transfer the cream obtained into a piping bag.

Step 13
Place the ghost shape on the base of the cake and trim the edges with the help of a well-sharpened smooth-bladed knife
13
.

Step 14
Using a serrated knife, divide the cocoa sponge cake in half
14
.

Step 15
Fill with peaks of milk cream
15
.

Step 16
Cover with half of the remaining sponge cake and form the ghost’s mouth and eyes with baking paper
16
, then transfer the cake to a serving plate.

Step 17
Dust the surface with plenty of icing sugar, gently remove the baking paper
17
, bring to the table and serve.