Ghost Chocolate Cake

You'll need:

For 2 Persons

	Ghost Marshmallows
215 gram	White sugar
53 gram	Glucose syrup
4 pieces	each Gelatin leaves (SILVER GELITA)
5 gram	Vanilla paste
1 gram	Salt
	Chocolate Whipped Ganache
200 gram	Heavy cream (1)
26 gram	Glucose syrup
270 gram	Dark chocolate (chopped chocolate)
488 gram	Heavy cream (2)
2 piece	Gelatine leaves (SILVER GELATINE)
	Cocoa Cake
210 gram	A.p flour
164 gram	Eggs
270 gram	Sugar
150 gram	Canola Oil
80 gram	Cocoa powder
8 gram	Baking powder
2 gram	Baking soda
210 gram	Heavy cream
240 gram	Milk

Step 1

Ghost Marshmallows

1. Bloom gelatine leaves in iced water.

2. Mix sugar, glucose syrup, salt and vanilla and heat up at 115°C.

3. Place the gelatine leaves in the mixer and turn it on. With the mixer running , slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.

4. Put in a pastry bag and with a round tip, start pipping ghost shaped marshmallows on top pf the cake.
Step 2

Chocolate Whipped Ganache

1. Bloom gelatine leaves in iced water.

2. Heat up heavy cream (2) and glucose syrup, remove from the heat.

3. Add bloomed gelatine, dissolve and pour over the chocolate. Mix.

4. Add the rest of the cream and mix until incorporated. Refrigerate and let it set.

5. Once the ganache is set whip with the paddle until stiff pick.
Step 3

Cocoa Cake

1. Whip eggs and sugar until foamy.

2. Add canola oil little by little on a low speed.

3. Add all the sifted powder alternatively with the milk and the cream. Mix very well.

4. Bake in a round cake mold (8’’) at 175°C for about 50 minutes.

5. Once it cools down cut horizontally in 3 even parts.
Step 4

To assemble: Place the first layer of cake on the cardboard, spread the whipped ganache to the edges. Repeat the same steps 2 times more. Decorate the top of the cake with the marshmallows ghost shaped. For the ghost eyes use a little bit of black royal icing (you can buy in the store) and white chocolate chips.