Ghost Cake

To prepare the ghost cake, start by chopping the dark chocolate 1 and melting it in a double boiler or microwave 2, then let it cool. Meanwhile, place the softened butter in the bowl of a stand mixer fitted with beaters 3.

Add the sugar 4, a pinch of salt, and beat with the electric beaters until you get a soft and creamy mixture. Add 2 of the 4 eggs 5 and continue to beat until fully absorbed. Add the melted chocolate 6 and mix with the beaters.

Continue by adding the remaining eggs 7, always mixing with the beaters until fully absorbed. At this point, sift the flour 8, potato starch, and baking powder 9 into a bowl.

Sift the cocoa powder as well 10. Take the mixture that has blended well 11 and incorporate the dry ingredients 12.

You should obtain a smooth and homogeneous batter 13. Pour the batter into a 8-inch (20 cm) springform pan lined with parchment paper 14 (alternatively, you can butter and flour it). Level the surface and bake in a preheated static oven at 350°F (180°C) for about 50 minutes 15.

After this time, check the doneness with a toothpick, then remove from the oven and let cool 16 before removing the cake from the pan. Once cool, cut the cake into 3 layers 17 18.

In the meantime, prepare the chocolate ganache. Chop the dark chocolate 19 and heat the cream in a saucepan 20. When the cream is about to boil, pour it over the chopped chocolate 21.

Stir with beaters to completely dissolve it 22. Once the chocolate has melted, transfer the mixture to a bowl containing ice and continue to beat with an electric mixer 23 until well whipped 24.

Now spread the ganache on the first layer with a spatula 25, place the second layer 26 and press to adhere well. Complete with the third layer and also spread the ganache on the surface 27, distributing it with a spatula. Transfer the cake to the fridge, just long enough to prepare the ghosts.

In a bowl, beat the mascarpone with the cream 28 and powdered sugar 29, whip with electric beaters 30 until firm 30. Transfer the cream to a piping bag with a plain 0.6-inch (15 mm) nozzle.

Form the ghosts by squeezing dollops onto the surface of the cake 31 and decorate them with chocolate sprinkles and candies to create eyes and eyebrows 32. Place your ghost cake in the refrigerator until serving time 33!