#ghostcake

Indulge in a hauntingly delicious gluten-free chocolate cake adorned with spooky ghost decorations. This cake is perfect for Halloween parties or any time you want a fun and festive dessert!

Ingredients: 2 cups gluten-free all-purpose flour. 1 cup granulated sugar. 1/2 cup unsweetened cocoa powder. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup vegetable oil. 2 large eggs. 1 teaspoon vanilla extract. 1 cup buttermilk or dairy-free alternative. 1 cup hot water. 1 cup white chocolate chips. 1 cup heavy cream or coconut cream for dairy-free. Black food coloring gel or black frosting. Mini chocolate chips or candy eyes for decorating.

Instructions: Preheat the oven to 350F 175C. Grease and flour a 9x13 inch cake pan. In a large bowl, whisk together the gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined. Gradually add the buttermilk and hot water to the batter, mixing until smooth. Fold in the white chocolate chips. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack. In a small saucepan, heat the heavy cream until it just begins to simmer. Remove from heat and pour over the white chocolate chips in a heatproof bowl. Let sit for 2-3 minutes, then stir until smooth to make the ganache. Spread the ganache evenly over the cooled cake. Using the black food coloring gel or frosting, draw ghost faces on the cake. Decorate with mini chocolate chips or candy eyes to create the ghost eyes. Refrigerate the cake until the ganache sets, then serve.

Prep Time: 20 minutes

Cook Time: 35 minutes