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Boo! What is a Halloween party without a little haunting and some magic? This ghost will surprise and delight guests of any age when you turn off the lights and let the flaming eyes dance and dazzle. It will be spooky!
Not only is this cake simple and fun to make but you will find yourself using this very easy chocolate dump cake for all of your recipes. It is almost as simple as a mix, yet it turns out a moist, rich chocolate cake that will have everyone asking for more!
For the Halloween cake
- 1 cup of boiling water
- 1/2 cup softened butter (cut into pieces)
- 1/2 cup of cocoa
- 2 cups of sugar
- 2 cups flour
- 2 eggs
- 1 pinch of salt
- 1 1/2 teaspoons of baking soda dissolved in 1/2 cup of milk
- 1 teaspoon of vanilla extract
For marshmallow frosting
- 2 egg whites (reserve shells)
- 1/4 teaspoon of salt
- 1 teaspoon of vanilla
- 1/4 cup sugar
- 3/4 cup of light corn syrup
- Pastry brush
- 1 13x9x2 inch baking pan
- Large mixer bowl
- Electric mixer
- Rubber scraper
- Wire cooling rack
- 16×12 inch serving tray or breadboard covered with aluminum foil
- Wax paper
- 2 sugar cubes
- 1 teaspoon lemon extract
- Sharp knife
- 1 string of black licorice
Preheat oven to 325 degrees
Prepare baking pan
Rip off a piece of wax paper a few inches greater than the size of the pan. Use a knife or half of your kitchen shears to trace around the bottom of the pan. Cut the wax paper along the traced out line.
Grease the sides and bottom of the pan with shortening. Lay the wax paper on the bottom of the pan.
Grease the wax paper. Sprinkle some cocoa (not what you have measured for the recipe) in the pan and shake the pan until the cocoa covers the bottom and the sides (you may also use flour, but the cocoa is better for chocolate cakes).
Into a mixing bowl, dump boiling water, butter pieces, cocoa, sugar, flour, eggs, salt, baking soda and milk mixture, and vanilla. Beat with electric mixer for 3 minutes. Pour into greased baking pan. Bake for 30-35 minutes or until a knife comes clean and cake pulls away from the sides of the pan.
Allow cake to cool for 5 minutes in the pan and then completely on the wire rack before frosting.
To make the marshmallow frosting
Beat egg whites and salt with electric mixer until soft peaks form. Add sugar, about 1 teaspoon at a time beating until smooth and glossy. Continue beating and add corn syrup a little at a time, beating after each addition until the frosting peaks. Fold in vanilla. This recipe makes enough to cover a large cake.
After the cake is cool, measure across one short edge and mark the center with a wooden toothpick. Measure 4 inches down each long edge and mark with picks.
Cut the cake between the center wooden picks in a curve to make a rounded top for the ghost’s head. Slide the cut corners down the sides to about the center of the cake. Turn the corners so the cut sides are up, to make arms that look as if they are reaching out to you. Attach the arms to the sides of the cake using some of the frosting (or royal icing if you have it handy). Frost the cake with the spatula. Use the round end of the spatula to make peaks in the frosting to give the ghost a spookier look.
Place the 2 egg shell halves you reserved round sides down on the cake for the eyes. Place one sugar cube in each shell half. Make a mouth out of licorice string.
Just before serving, pour ½ teaspoon of lemon extract over each sugar cube. Light the eyes.
Remember to turn off the lights- it will be spooky!