Halloween Cake Recipe
Category: Desserts
Serves/Pieces: 8
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 300g |
| Almond flour | 100g |
| Butternut squash | 500g |
| Whole milk | 100g |
| Eggs | 110g |
| Brown sugar | 200g |
| Vegetable oil | 100g |
| Baking powder | 16g |
| Dark chocolate (55%) | 100g |
| Strawberry jam | 120g |
| Cream cheese | 250g |
| Heavy cream | 200g |
| Honey (millefiori) | 50g |
| White chocolate | 200g |
| Heavy cream (for ganache) | 150g |
| Food coloring (liposoluble) | ยฝ pack |
| Egg whites | 100g |
| Sugar | 200g |
| Water | 50g |
| Dark chocolate (for drizzle) | 20g |
Instructions
Step 1: Prepare the Base Cake
Start by preparing the base cake batter. Clean and peel the butternut squash, cutting it into cubes until you have 500g. Place the squash into a tall container and blend it using an immersion blender until smooth.
Next, chop the dark chocolate into small pieces and melt it, either in the microwave or over a double boiler, until just melted. Let it cool to room temperature.
In a separate large bowl, beat together the eggs and brown sugar using an electric mixer until you get a fluffy, light texture. Add the pumpkin puree and almond flour to the egg mixture, mixing gently with the electric mixer on low speed until the batter is smooth and well combined.
Divide the batter evenly into two parts. Add the melted dark chocolate to one half and stir with a hand whisk until completely combined, creating a chocolatey batter.
Step 2: Baking the Cakes
Line two 20cm round springform pans with parchment paper. Pour the white batter into one pan and the chocolate batter into the other. Bake in a static oven at 180ยฐC for 45 minutes. Check the cakes’ doneness with a toothpick; if it comes out clean, the cakes are done. Remove from the oven and let them cool slightly before transferring them onto a wire rack to cool completely.
Step 3: Prepare the Meringue
While the cakes are cooling, prepare the meringue. In a saucepan, combine the water and sugar, bringing the mixture to a boil. Once the syrup reaches 118ยฐC, start whipping the egg whites in a stand mixer. When the syrup reaches 121ยฐC, slowly pour it into the egg whites while mixing on low speed. Continue whipping until the meringue is glossy and cool to the touch. Let the meringue rest at room temperature for up to 1 hour. Do not refrigerate, as the humidity can cause it to deflate.
Step 4: Prepare the Filling and Frosting
To make the frosting, combine the cream cheese and heavy cream in a bowl. Beat together with an electric mixer until smooth and creamy.
Place the chocolate cake layer onto a serving plate. If needed, use a serrated knife to level the top of the cake. Transfer the cream cheese frosting into a piping bag with a 1 cm tip. Pipe a layer of frosting over the cake, covering it completely. Spoon the strawberry jam into the center of the frosting, and top it with another layer of frosting.
Level the second, white cake layer and place it gently over the cream cheese layer. Press lightly to help the layers stick together. Smooth the excess frosting on the edges of the cake using a spatula to create a clean, neat finish.
Step 5: Chill the Cake
Cover the cake with the remaining cream cheese frosting and smooth it out. Refrigerate the cake for 15-20 minutes to set the frosting.
Step 6: Prepare the Ganache and Decoration
While the cake chills, prepare the ganache for the cake’s decoration. Finely chop the white chocolate and combine it with heavy cream. Stir gently with a spatula until the mixture is smooth and the chocolate has fully melted. Add food coloring to the ganache and mix well until evenly colored.
Once the ganache has cooled to room temperature, remove the cake from the fridge. Use a teaspoon to drip the ganache over the edges of the cake, letting it drip down the sides to create a “drip cake” effect. Pour the remaining ganache into the center of the cake.
Step 7: Pipe the Meringue Ghosts
Transfer the prepared meringue into a piping bag with a 15mm tip. Pipe small ghost shapes onto the cake, starting by creating the base of each ghost, then raising the piping bag slightly to form the body, and finishing with a little swirl to create the head.
Step 8: Add the Final Touches
Melt the dark chocolate and use it to pipe eyes and a mouth on the meringue ghosts. Allow the chocolate to harden before serving the cake.
Notes:
- You can adjust the color of the ganache to suit the Halloween theme, choosing vibrant orange or green colors.
- The meringue ghosts can be piped as large or small as you prefer.
- This cake is perfect for Halloween gatherings, with its spooky ghosts and deliciously creamy layers.
