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 lately have some time, I had been searching on the web yesterday. Looking to find new, stirring thoughts, inspirational recipes that We have never tested before, to impress my loved ones with. Hunting for a long time unfortunately could not discover too many interesting things. Just before I wanted to give up on it, I found this fabulous and easy dessert by luck on Suncakemom. It looked so tempting
on its pic, it called for prompt action.
It absolutely was easy to imagine just how it’s created, its taste and how much boyfriend is going to want it. Mind you, it is rather easy to keep happy the guy in terms of treats. Yes, I’m a blessed one. Or maybe he is.Anyways, I visited the website and followed the step-by-step instuctions that were combined with nice snap shots of the procedure. It really makes life faster and easier. I could imagine that it is a slight inconvenience to take pics in the middle of baking in the kitchen as you may typically have gross hands so I sincerely appreciate the effort and time she placed in for making this blogpost and recipe easily implemented.
With that in mind I am encouraged presenting my personal recipes in a similar fashion. Thanks for the thought.
I had been fine tuning the main recipe create it for the taste of my family. I’ve got to tell you it turned out a terrific outcome. They enjoyed the taste, the overall look and enjoyed having a treat like this in the middle of a hectic workweek. They ultimately requested even more, a lot more. So next time I’m not going to make the same miscalculation. I’m likely to twin the volume to get them pleased.
This Halloween Cake is 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.