300g Wyke Salted Butter, softened, plus extra for greasing
200g caster sugar
100g light soft brown sugar
2 tsp vanilla extract
6 free-range eggs, medium
2 tbsp natural yogurt
250g self-raising flour
50g dark cocoa powder
100g dark chocolate, melted
For the spiced vanilla buttercream:
200g Wyke Salted Butter, softened
400g icing sugar, sifted
1 tsp vanilla extract
½ tsp ground cinnamon
For the meringue ghosts:
2 free-range egg whites, medium
100g caster sugar
¼ tsp cornflour
¼ tsp vanilla extract
You will need:
Baking sheet, lined with baking parchment
Three 20cm sandwich cake tins, greased and lined with baking parchment
Piping bag with a large round tip
Method:
To make the meringue ghosts:
Make these in advance to let them dry out before decorating the cake.
Using a free-standing mixer or electric hand whisk, whisk the egg whites for 4 minutes until they start to stiffen. Then add the cornflour, vanilla extract and half the caster sugar, and whisk again until combined.
Add the remaining caster sugar then continue to whisk on medium to high speed for 8 minutes, until the mixture is thick, glossy and forms stiff peaks. Test the meringue batter by rubbing a pinch of the mixture between your fingers; it should feel smooth. If it still feels a little grainy, keep whisking.
Preheat the oven to 120ºC/100ºC fan/gas 1. Line a baking sheet and transfer the meringue batter into a piping bag fitted with a large round tip. Pipe as many meringue ghosts as you can onto the baking sheet.
Bake the meringue ghosts in the oven for 1 hour, then leave them in the oven to cool completely. (Opening the oven door too soon may cause them to collapse.)
Dip a cocktail stick into the melted chocolate and paint eyes and mouths on the meringue ghosts.
To make the cake layers:
Using a free-standing mixer or electric hand whisk, cream together the butter, light brown sugar and caster sugar until light and creamy.
Add the eggs, one at a time, and mix well, scraping down the bowl in between each egg. Add the yogurt and vanilla extract and mix again.
Sift in the flour and cocoa powder, then gently fold until incorporated. Then pour in the melted chocolate (reserving 2 tbsps) and gently mix until silky smooth.
Preheat the oven to 180ºC/160ºC fan/gas 4. Grease 3 x 20cm sandwich cake tins and line the bases. Divide the cake batter between the cake tins, then place them in the middle of the oven and bake for 20 to 25 minutes, until cooked through and a skewer comes out clean.
Leave the cake layers to cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
To make the buttercream:
While the cake layers are cooling, use a free-standing mixer or electric hand whisk to beat the butter for 4-5 minutes until pale and creamy.
Add the icing sugar, vanilla extract and ground cinnamon to the butter, then gently beat together until the buttercream is light, airy and smooth.
To assemble the cake:
When the cake layers are completely cooled, discard the baking parchment and assemble the cake. Use a sharp bread knife to level the cake layer, if required, and place on a cake board or stand.
Spread or pipe on a third of the buttercream, then top with the second cake layer. Spread or pipe another third of the buttercream, before topping with the last cake layer.
Spread or pipe the remaining buttercream on top. To finish, decorate the top of the cake with meringue ghosts. Serve immediately or keep in an airtight container for up to 3 days.
Tips:
Add the meringue ghosts onto the cake just before serving, so they stay dry and crisp.
You can swap vanilla extract for maple syrup in the buttercream for an extra flavour layer of autumnal sweetness, and a drizzle of salted caramel between the cake layers with the buttercream for a touch of indulgence.
Instead of melted chocolate, you can decorate the ghosts with food colouring and a foodsafe brush or an edible ink black marker.
