Bone and ghost layer cake

A delicious spooky cake for your Halloween party

For the 3 layer cakes

250g butter, at room temperature

250g caster sugar

4 eggs

250g flour

25g cocoa powder

2 tsp baking powder

80ml milk

For the buttercream frosting

200g unsalted butter, softened

425g icing sugar, sifted

25g cocoa powder

1 tsp vanilla extract

2 tbsp milk

For the bones and ghosts decorations

2 large egg whites, at room temperature

1/8 tsp cream of tartar

90g sugar

15g chocolate, melted

Chocolate sprinkles

Make the meringue decorations: Whip the egg whites until they start foaming and then gradually add the sugar. Spoon into a piping bag and pipe into small bones and ghost shapes. Bake for 1 hour at 110°C, then turn off the oven and let cool with the door closed for another hour. When the mini ghosts are cooled down, make two eyes and a mouth with the melted chocolate, using a small toothpick.
Make the cakes: Add all the ingredients to the large mixing bowl and combine, using an electric whip. Separate the mix into 3 round cake tins lined with parchment paper and bake for 25 minutes at 180°C. Let the cakes cool completely and remove from their tins. If needed, level the cakes. 
Make the buttercream: Whip the butter for 5 minutes until pale and fluffy, then add the icing sugar, cocoa powder and, finally, the milk. Whip until smooth.
Place one cake on a plate and spread some buttercream. Repeat with the other two cakes and completely cover with frosting. Place the ghosts on top of the cake and the bones on the edge. Add some chocolate sprinkles on top and serve.

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