Can I make Black Cocoa Ghost Layer Cake ahead?

Yes. Store covered in the refrigerator for up to 4 days. Let slices stand 20-30 minutes before serving for the best buttercream texture.

How do I know it is ready?

Use the visible and texture cues in the numbered method together with the stated time. The clock tells you when to check; the food tells you when it is done.

Can I substitute ingredients?

Start with the listed variations and change only one important ingredient at a time. Baking substitutions need particular care because fat, liquid, sugar, and flour each affect structure.

What is the safest way to store leftovers?

Cool food promptly, cover it well, refrigerate within two hours, and reheat cooked leftovers thoroughly. Keep crisp toppings or delicate decorations separate whenever possible.

Irresistible Black Cocoa Ghost Layer Cake with Marshmallow Webs

Black Cocoa Ghost Layer Cake with Marshmallow Webs

Print Recipe

An independently written Black Cocoa Ghost Layer Cake recipe with verified quantities, timing, and practical cues for home cooks.

Author: Sophia Mitchell
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes plus chilling
Yield: 16 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 3/4 cups cake flour
1/2 cup black cocoa powder
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup unsalted butter, melted
1 1/2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon alcohol-free vanilla flavoring
3/4 cup whole milk
1/4 cup brewed coffee or milk
2 cups unsalted butter, room temperature
3 cups powdered sugar
1 cup black cocoa powder
2–3 tablespoons heavy cream
1 cup marshmallows, melted
Ghost meringue cookies, for decorating

Instructions

Heat the oven to 350 F. Spray three 6-inch cake pans with oil-based pan spray and line the bottoms with parchment.
Whisk cake flour, black cocoa, baking powder, and salt. In a second bowl whisk melted butter, eggs, sugar, and vanilla flavoring.
Stir in half the dry mixture and the brewed coffee. Add the milk, then fold in the remaining dry mixture just until smooth.
Divide among the pans and bake 25-30 minutes, until a tester comes out clean. Invert onto racks and cool fully.
Level if needed, wrap, and chill or freeze the layers until firm enough to stack cleanly.
Beat the butter and powdered sugar smooth. Add black cocoa and enough cream to make a spreadable frosting, then beat 4-5 minutes until fluffy.
Stack and frost the layers. Stretch cooled melted marshmallow into thin strands over the cake and finish with ghost meringues.

Notes

Black cocoa gives the deepest color; regular Dutch cocoa will look lighter.
Cold layers are easier to level and frost without crumbs.
Let melted marshmallow cool enough to handle safely before stretching it.

Nutrition

Serving Size: 1 serving

Keywords: Halloween Cake, Black Cocoa Cake, Graveyard Cake, S’mores Desserts

Find it online: https://thekitchenfinesse.com/black-cocoa-ghost-layer-cake/