INGREDIENTS FOR CAKE:
1 egg white, 50 g powdered sugar, 85 g powdered cocoa, 200 g self rising flour, 375 g brown sugar, 4 large eggs, 20 cl milk, 20 cl vegetable oil
INGREDIENTS FOR FROSTING:
20 cl heavy whipping cream, 200 g dark chocolate, 7 plain dry cookies (like sugar cookies), 100 g chocolate cookies, 25 g white chocolate, decorative silver sugar sprinkles
1. Pre-heat oven to 110°C. Line a cookie sheet with parchment paper. Beat the egg white on medium speed with an electric hand whisk until it stands up in peaks when the mixer is lifted. Turn up the mixer speed and lowly add the powdered sugar by the spoonful until a stiff meringue is obtained. Put the meringue into a pastry bag with a large tip and make about 15 drop shapes on the parchment paper and put into oven for about 1 hour.
2. Grease a 20 x 30 cm cake pan. Heat oven to 180°C. Sift cocoa powder, flour and sugar in a bowl. In another bowl mix egg, milk and oil. Pour and mix sifted flour mixture. Pour batter into the pan and bake for 30 minutes. Let cool.
3- In a sauce pan, bring whipping cream to a boil. Break the dark chocolate into small pieces and add to pan. Finely crumble sugar cookies into mixture and use to frost the cake. Crumble the chocolate cookies on top of the frosting. Melt white chocolate, let cool 10 minutes, then use to glue silver sugar sprinkles as eyes on the ghosts. Extra dark chocolate and can be used to make tombstones. Decorate cake with ghosts and tombstones.
Bone Apetito, muhahahahah!