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Sky-High Chocolate Cake with Meringue Ghosts

20 cm round cake pan
Author Natalie


For the cake:

  • 3 large eggs
  • 220 grams 1 cup + 2 tbsp. sugar
  • 180 ml. vegetable oil
  • 200 ml. 1 cup 3% fat plain yogurt
  • 250 ml. 1 cup whipping cream
  • 1/4 tsp. salt
  • 50 grams 5 tbsp. cocoa powder
  • 240 grams 1 ¾ cup all-purpose flour
  • 10 grams 2 tsp. baking powder

For the chocolate frosting:

  • 100 grams butter at room temperature
  • 150 grams powdered sugar
  • ¼ tsp. salt
  • 50 grams dark chocolate semi-sweet, preferably at least 60% cocoa solids

For the meringue ghosts:

  • 3 large egg whites
  • Pinch of salt
  • 180 grams sugar
  • 1 teaspoon honey

For the eyes:

  • 50 grams of melted dark chocolate

For the chocolate ganache:

  • 100 grams of dark chocolate
  • 125 ml 1/2 cup whipping cream


Chocolate cake:

  1. Preheat oven to 170 Celsius degrees and grease the pan.
  2. In a large bowl, whisk eggs, sugar, oil, yogurt, whipping cream and salt into a smooth mixture.
  3. Add cocoa powder, flour and baking powder and mix until fully incorporated.
  4. Pour the batter into the pan and flatten the top using a spatula.
  5. Bake the cake for 40-50 minutes or until the cake is firm to the touch and a toothpick inserted in the center comes out with moist crumbs.
  6. Cool completely at room temperature.
  7. If necessary, straighten the top of the cake with a serrated knife and turn over on a serving plate so that the bottom of the cake is actually the top (in order to get a flat and even top).

Chocolate frosting:

  1. In a mixer bowl with a paddle attachment, place butter, powdered sugar and salt and mix on medium-high speed until a soft creamy mixture is obtained.
  2. Chop the chocolate and place in a bowl. Melt in the microwave or over double steam pot until completely melted.
  3. Add the melted chocolate in a thin stream into the buttercream while mixing. Continue to mix until the frosting is nice and smooth.
  4. Using a palate knife or a spatula, frost the cake’s top and sides evenly.
  5. Refrigerate for about an hour to set.

Meringue ghosts:

  1. Preheat oven to 80 Celsius degrees and line 2 baking pans with baking paper.
  2. In a mixer bowl, whip egg whites and salt on high speed.
  3. When a whitish foam begins to form, add the sugar gradually in a thin stream.
  4. Beat on high speed for 10 minutes until a very stable meringue is obtained. At the last minute of whipping add in the honey.
  5. Transfer the meringue into a piping bag fitted with a 2cm diameter smooth piping tip.
  6. Pipe up elongated meringues with a ghost-shaped spike.
  7. Bake for 3-4 hours until completely dry and set.
  8. Cool completely at room temperature.
  9. Melt the dark chocolate and transfer into a small piping bag. Draw eyes and mouth on the meringues to create a face.
  10. Freeze for 5 minutes to set.

Chocolate ganache:

  1. Chop the chocolate and place in a bowl.
  2. Add cream and melt together in the microwave or over double steam pot until a smooth ganache is obtained.
  3. Pour the ganache at the top of the cake, allowing it to drizzle on the sides.
  4. Arrange the meringue ghosts at the top for decoration.

Recipe Notes

  • The cake is stored in the refrigerator for up to 3 days. The meringues should be placed at the top just before serving so that they remain crispy.
  • The recipe can also be prepared as cupcakes. The baking time will be significantly shorter.
  • If you want a cake of regular height, you can prepare the recipe in a 24 cm round pan. The baking time will be slightly shorter.