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Halloween Chocolate Cake with Coffee Cream and Meringue Ghosts
(0)
240 min
Under an hour
Knuspr-Küche
Dieser schaurig-schöne Schokoladenkuchen ist das Highlight jeder Halloween-Party! Saftige Schokoböden treffen auf eine edle Kaffee-Schokoladen-Ganache und eine frische Quarkfüllung mit Beeren. Die süßen Baiser-Geister sorgen für den perfekten Gruselfaktor und machen diesen Kuchen zu einem echten Hingucker. Ein Muss für alle Schokoholics und Halloween-Fans!
Preparation method
Preparation of the Cake Layers
Preheat the oven to 190 °C top/bottom heat.
Mix the dry ingredients (400 g sugar, flour, baking powder, baking soda, salt, and cocoa) in a bowl. Stir in 2 eggs, oil, buttermilk, and the freshly brewed espresso (65 g) with a whisk or hand mixer.
Distribute the dough evenly into two springform pans (Ø 20 cm) lined with baking paper.
Chef's tip
Plan the preparation over two days: On the first day, bake the cake layers, prepare the base for the coffee-chocolate cream (must chill for 12h), and bake the meringue ghosts. On the second day, assemble and decorate the cake.
Ingredients
Nutritional values
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