Halloween Chocolate Cake with Coffee Cream and Meringue Ghosts
180 min
Under an hour
Knuspr-Küche
Preparation method
Preparation of the Cake Layers
1
Preheat the oven to 190 °C top/bottom heat.
2
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.
3
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
Price per portion:€ 3.56
Ingredients for Dough and Cream Base
Ingredients for the Chocolate Ganache
Ingredients for the Quark Filling
Fruits and Accessories
You probably have at home
Nutritional values
Energy value
3535.48 kJ845 kCalFats
45 gCarbohydrates
80 gProtein
12 g