Any cake can be a Halloween cake that has spiders, web or orange colored frosting on it. Make it delicious with mascarpone butter cream and chocolate!
As I recently have a little time, I was surfing on the internet the other day. Trying to get new, exciting tips, inspiring dishes that I have never tested before, to delight my family with. Searching for a while but could not discover too many interesting stuff. Just before I wanted to give up on it, I discovered this delicious and simple treat simply by luck on Suncakemom. The dessert seemed so fabulous on its image, that called for fast actions.
It had been not difficult to imagine the way it is made, how it tastes and just how much my hubby will love it. Mind you, it is extremely simple to please the guy when it comes to cakes. Anyway, I got into the webpage and simply used the simple instuctions that had been accompanied by nice pics of the procedure. It just makes life less difficult. I can suppose it is a slight inconvenience to shoot photographs down the middle of baking in the kitchen as you typically have sticky hands so I pretty appreciate the hard work she put in to make this post and recipe easily followed.
With that said I am inspired presenting my very own dishes in a similar way. Appreciate your the concept.
I had been fine tuning the initial formula to make it for the taste of my loved ones. I have to say it had been a terrific success. They prized the flavour, the overall look and enjoyed getting a delicacy such as this during a lively week. They basically wanted more, many more. So the next time I’m not going to make the same mistake. I’m going to double the volume to keep them delighted.
This post is based on Halloween Cake Recipes from SunCakeMom
Preheat oven to 350°F / 180°C .
Measure flour and mix baking powder with it.
Melt chocolate in a small bowl, placing it onto a slightly bigger bowl of steaming water. Stir it gradually. When it’s melted take it off the heat and let it cool a bit before mixing it with the other ingredients.
Separate eggs whites from the yolks.
Beat egg whites on high speed until stiff peaks form.
Beat butter in a different mixing bowl until soft then put sweetener of choice and vanilla extract into it. Keep beating until the mixture gets light and fluffy.
Put egg yolks in it as well whilst keep beating.
Add flour and melted chocolate into the mixture alternating between the two.
Finally fold in egg whites and pour batter into the cake tray.
Put it into the preheated oven for 40 to 50 minutes or until toothpick comes out clean from the cake when checking it.
Place cake base onto a rack and leave it there to cool down. Whilst the cake is cooling, make the cream filling.
Put room temperature butter, vanilla extract and agave syrup or other sweetener of choice into a medium size mixing bowl and beat it until butter gets a fluffy, creamy texture, about 8-10 minutes.
Fold in mascarpone and mix it until they are completely incorporated.
Cut off the top of the cake to make it level and shape it to circle if necessary.
Cut the base into four equal pieces horizontally.
Spread one third of the cream filling on the first layer then put the next layer on it, spread second third on the second layer and repeat it with the third one.
Put on the last cake layer and start the frosting. Use the bottom of the cake as the topmost layer as that generally is the smoothest part of the cake.
Break chocolate and put it in a medium size saucepan with the cocoa powder, agave syrup, butter and heavy cream and put it on the cooktop to melt.
Stir frequently until all ingredients are incorporated completely.
When the chocolate frosting is melted pour it on top of the cake and spread evenly on top of the cake. Leave the chocolate frosting drops dripping on the side of the cake. As easy as it sounds this process may pose some challenges as too thick of chocolate will not spread smoothly while too thin will run off the cake. Temperature also affects the texture so if it seems too thin we may wait until it cools somewhat down before applying it on the cake. It’s trial and error baking so if we get it right the first time chisel the process into stone immediately.
Beat butter with stevia powder until creamy.
Put cream into a decorating bag
Now there is two route to continue threading on. We can wait until the chocolate sets and draw the web on top of the hard chocolate in the shape and form we desire.
Or we wait a couple of minutes until the chocolate cools down to a bearable room temperature. Otherwise it would melt the buttercream and may ruin our design. It still has to be soft and gooey though.
Draw a spiral shape from the middle of the cake to the side.
Grab a stick, dip one end in the middle of the chocolate and pull it to the side of the cake in a straight line.
Repeat at least 7 times then let the Halloween cake cool down in the fridge.