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Chocolate Brownie Cake with Meringue Ghosts and Ganache Recipe

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A rich and decadent Chocolate Brownie Cake perfect for Halloween celebrations or any special occasion. This layered cake features moist chocolate cake layers made with bittersweet chocolate and espresso powder, filled and frosted with creamy chocolate buttercream, topped with a glossy chocolate ganache drip. Festive touches include homemade meringue ghosts, brownie shapes decorated with white chocolate, and fun candy eyes decorations. The combination of textures—from the soft cake to the crunchy meringues—makes this cake an unforgettable treat.

Ingredients

Cake

  • 1 cup (224 grams) unsalted butter, cubed
  • 8 oz bittersweet chocolate, finely chopped
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 6 large eggs
  • ¾ cup (96 grams) all-purpose flour
  • ½ cup (40 grams) unsweetened cocoa powder
  • 1 ½ teaspoons espresso powder
  • ½ teaspoon baking powder
  • 1 tsp kosher salt

Buttercream

  • 1 cup unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 3 tablespoons heavy whipping cream
  • 4 oz bittersweet chocolate, melted and slightly cooled

Ganache

  • 4 oz bittersweet chocolate, finely chopped
  • ½ cup heavy whipping cream

Meringue Ghosts

  • 2 egg whites
  • ½ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • ½ cup granulated sugar
  • Candy eyes

Decorations

  • 1 pan of baked brownies (store bought or boxed mix is fine)
  • Halloween cookie cutters
  • 4 oz white chocolate, melted

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Grease three 6-inch cake pans with cooking spray and line the bottoms with parchment paper to prevent sticking.
  2. Melt Chocolate and Butter: In a large bowl, melt the cubed butter and chopped bittersweet chocolate together using 30-second intervals in the microwave, stirring each time until fully melted and smooth.
  3. Add Sugars: Stir in the granulated sugar and light brown sugar thoroughly to incorporate.
  4. Whisk in Eggs: Add eggs one at a time, whisking well after each addition until the mixture is smooth and combined.
  5. Combine Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, espresso powder, baking powder, and kosher salt into the wet ingredients. Gently fold until just combined, being careful not to overmix to retain cake tenderness.
  6. Divide and Bake Batter: Evenly distribute the batter between the prepared pans and smooth the tops with a spatula. Bake for 30-35 minutes, starting to check at 25 minutes, by inserting a cake tester or toothpick— it should come out with moist crumbs but no wet batter.
  7. Cool Cake Layers: Let the cakes cool in the pans on a wire rack for 20 minutes, then turn them out onto the rack to cool completely. If not assembling immediately, wrap and refrigerate overnight.
  8. Prepare Buttercream: Beat the softened butter until light and fluffy. Gradually add powdered sugar, beating on low speed until fully incorporated. Add the cocoa powder and beat from low to medium speed until combined. Mix in the heavy cream until creamy, then add the melted chocolate and blend until smooth.
  9. Make Ganache: Chop the bittersweet chocolate and place in a small bowl. Heat heavy cream in the microwave for 45 seconds and pour over chocolate. Cover and let sit 1-2 minutes, then stir until smooth. Allow to cool for 5 minutes but do not let it thicken too much before using.
  10. Prepare Meringue Ghosts: Line baking sheets with parchment paper and preheat oven to 200 degrees Fahrenheit. Beat egg whites, cream of tartar, and vanilla until foamy. Gradually add sugar while beating on medium-high until stiff peaks form and sugar is dissolved (test by feeling between fingers for grittiness). Pipe ghost shapes about 2 inches in size onto sheets, placing candy eyes on each. Bake for 1.5 hours until dry, then turn oven off and leave meringues inside to dry more for 2-3 hours. Store in airtight container.
  11. Assemble Cake: Place first cake layer on a serving plate. Spread a layer of buttercream on top, then repeat with remaining layers. Apply a thin crumb coat of frosting over the entire cake and refrigerate 15-30 minutes.
  12. Final Frosting and Ganache: Frost the cake smoothly with the remaining buttercream. Pour ganache into the center of the cake, using a spatula to push it gently toward edges allowing it to drip down the sides.
  13. Decorate with Brownies and White Chocolate: Use Halloween cookie cutters to cut shapes out of baked brownies. Decorate the brownie shapes with melted white chocolate if desired. Drizzle or pipe white chocolate over the ganache to create a spider web design.
  14. Final Touches: Arrange brownie shapes, meringue ghosts, and any other desired decorations on and around the cake. Refrigerate until ready to serve.
  15. Serving: Before slicing and serving, allow the cake to come to room temperature for about an hour to maximize flavor and texture.

Notes

  • Use espresso powder to intensify the chocolate flavor without adding a coffee taste.
  • Check cakes early to avoid overbaking; moist crumbs ensure soft cake texture.
  • Meringue ghosts can be stored for up to 3 days in an airtight container.
  • If you don’t have three 6-inch pans, bake in batches or use larger pans adjusting baking time accordingly.
  • The ganache should be pourable but not hot; cool it slightly before use to get a smooth drip effect.
  • Store assembled cake in the refrigerator and bring to room temperature before serving for best taste.

Find it online: https://marthatasty.com/chocolate-brownie-cake-with-meringue-ghosts-and-ganache-recipe/