Halloween chocolate gingerbread with ghosts is very artistic, moist and rich in chocolate dessert. Chocolate gingerbread can be made in one bowl and just with an egg whisker. This spongy chocolate dessert is made out of a few ingredients, sour strawberry purée included. Cover it in chocolate ganache and enjoy the spooky pleasure.
Ingredients:
- 400 g flour
- 250 g icing sugar
- 3 tbsp cocoa powder
- 12 g baking powder
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- ½ tsp ginger powder
- 2 eggs room temp
- 100 ml oil
- 500 ml semi-fat milk
- 2 tbsps FRULOVE strawberry purée
Chocolate ganache
- 200 g melted chocolate
- 100 ml warm whipping cream
- Nutwhey salted caramel
Halloween chocolate gingerbread with ghosts is an easy chocolate dessert you can make in under 2 hours. The spongy chocolate dessert is covered in chocolate ganache with a taste of Nutwhey salted caramel. It’s a stunning-looking chocolate gingerbread, and if you want to save some extra money, use code “MYKHAILAEATS” for 25% off.
CHOCOLATE GINGERBREAD – EASY AND SPOOKY DESSERT
I love simple recipes that don’t need much. You don’t need extra time for the dough to rise, extra space to make it or wait 3 hours because there is an important step that cannot be missed. Nothing like that.
This chocolate gingerbread can be made in one bowl. You can use an egg whisker, but I prefer using a regular electric mixer because it saves time and patience. Super easy, and super affordable.
MY TIPS FOR THE BEST CHOCOLATE GINGERBREAD:
- use a great cocoa powder – high-quality cocoa powder brings more richness and taste. And nothing is better than a rich chocolate gingerbread cake.
- fruit purée – this is a whole new level of glamour. I used this strawberry purée in the batter, and it, I swear the God, made the gingerbread smell PERFECTLY. And the taste, a chef’s kiss.
- chocolate ganache – when you are making a new recipe that has chocolate in it, you MUST make the thick chocolate ganache. I saw a few desserts with ghosts painted on top, so I asked myself – what if I use chocolate ganache and salted caramel butter? Match made in heaven.
- use a deep baking tray – to make your chocolate gingerbread cake tall and extra spongy, use a deep baking tray that offers extra space.
HOW TO MAKE Halloween Chocolate Gingerbread With Ghosts:
Chocolate gingerbread
Preheat the oven to 180°C. Prepare a baking tray (a deep one) 20 x 20 cm.
Whisk flour, icing sugar, cocoa powder, baking powder, cinnamon powder, nutmeg, and ginger powder in a bowl.
Add eggs, oil, milk, and strawberry purée. Mix well until everything is well combined without lumps. Pour the batter into a baking tray and bake for 25-30 minutes. Take the chocolate gingerbread out of the oven and let cool completely. If the top of the gingerbread is not even, chop off the top.
Chocolate ganache
Melt chocolate over boiling water. In a small pot heat up a whipping cream. Whisk them together with a fork until the chocolate gets really thick. Pour the lukewarm chocolate ganache over the top.
When the ganache gets a little thick, not completely cool, melt the Nutwhey salted caramel in a bowl. Make sure it’s cool before making ghosts.
Take a teaspoon half-full of Nutwhey salted caramel and make a ghost. Let the chocolate gingerbread cool completely.
would you like to see more desserts?
If you decide to make Halloween chocolate gingerbread with ghosts, tag me on Instagram or Pinterest. I love seeing your desserts so feel free to send me a picture of the baked goods. ❤️❤️
Halloween Chocolate Gingerbread With Ghosts
Ingredients
- 400 g flour
- 250 g icing sugar
- 3 tbsp cocoa powder
- 12 g baking powder
- 1 tsp cinnamon powder
- ½ tsp nutmeg
- ½ tsp ginger powder
- 2 eggs room temp
- 100 ml oil
- 500 ml semi-fat milk
- 2 tbsps FRULOVE strawberry purée
Chocolate ganache
- 200 g melted chocolate
- 100 ml warm whipping cream
- Nutwhey salted caramel
Instructions
Chocolate gingerbread
- Preheat the oven to 180°C. Prepare a baking tray (a deep one) 20 x 20 cm.
- Whisk flour, icing sugar, cocoa powder, baking powder, cinnamon powder, nutmeg, and ginger powder in a bowl.
- Add eggs, oil, milk, and strawberry purée. Mix well until everything is well combined without lumps. Pour the batter into a baking tray and bake for 25-30 minutes. Take the chocolate gingerbread out of the oven and let cool completely. If the top of the gingerbread is not even, chop off the top.
Chocolate ganache
- Melt chocolate over boiling water. In a small pot heat up a whipping cream. Whisk them together with a fork until the chocolate gets really thick. Pour the lukewarm chocolate ganache over the top.
- When the ganache gets a little thick, not completely cool, melt the Nutwhey salted caramel in a bowl. Make sure it's cool before making ghosts.
- Take a teaspoon half-full of Nutwhey salted caramel and make a ghost. Let the chocolate gingerbread cool completely.
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