Halloween Chocolate Cake with Coffee Cream and Meringue Ghosts
240 min
Under an hour
Under Cake Pressure
Preparation method
INSTRUCTIONS FOR THE CAKE BASE
1
Preheat the oven to 190 ˚C for top and bottom heating.
2
Mix the dry ingredients (sugar, flour, baking powder, baking soda, salt, cocoa). Whisk in the eggs, oil, buttermilk, and coffee using a whisk or hand mixer.
3
Pour the batter into two round cake pans with removable bottoms lined with baking paper, each with a diameter of 20 cm.
Chef's tip
Spread the cake preparation over two days. On the first day, bake the cake bases, make the base for the coffee chocolate cream (it must set for at least 12 hours), and bake the meringues. On the second day, make eyes for the meringues and assemble the cake.
Ingredients
Price per portion:CZK 59.17
INGREDIENTS FOR THE CAKE BASE
INGREDIENTS FOR CHOCOLATE - COFFEE CREAM
INGREDIENTS FOR CREAM CHEESE CREAM
INGREDIENTS FOR MERINGUE GHOSTS
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Nutritional values
Energy value
3535.48 kJ845 kCalWe Also Recommend
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