spider web chocolate cake
Fri, 24 October, 2014
The main thing is the decoration – my lame attempt at spider web is just a suggestion. Lots of sugar bats, ghosts, witchy sprinkles can be thrown onto it instead.
The cake is so easy to make it’s embarrassing – but excellent for the kids to be engaged. It's Nigella's recipe from 'Feast'.
For a grown-up non-Halloween version I would slice it, layer with apricot conserve or chocolate buttercream – and keep the dark chocolate topping. You can’t beat good ganache.
spider web chocolate cakeServings: 10-12Time: 50 minutes
- For the chocolate cake:
- 200g plain flour
- 200g icing sugar
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 40g cocoa powder
- 175g softened butter
- 2 large eggs
- vanilla extract
- chocolate extract (optional, for extra oomph)
- 150ml soured cream
- For the topping:
- 60g good quality dark chocolate
- 50g double cream
- a little knob of butter
- For the spider web drizzle:
- 30g white cooking chocolate
- 10g double cream
1. Line a 20cm round cake tin with baking parchment and preheat the oven to 180C/350F/gas 4.
2. Place all the ingredients in a bowl and mix well until all the lumps disappear. Pour the cake mix into the tin and bake for about 30 minutes until a skewer inserted in the middle comes out clean. Cool in the tin for 10 minutes, then remove and cool completely on a cake rack.
3. Prepare the dark chocolate glaze: chop the dark chocolate as finely as possible. Place the cream and butter in a microwaveable bowl and microwave for 30 seconds until boiling. Immediately add the chopped chocolate and leave to stand for a couple of minutes, then whisk until smooth. Spread over the cooled cake with a palette knife.
4. Make the white ganache in a similar way but because there’s so little cream this time, microwave it with the chopped white chocolate for 20 seconds, then let it stand for a minute. Whisk together, put into a piping bag and drizzle the spider web pattern over the cake: drizzle a spiral starting from the centre, drag lines across the spiral from the middle outwards and pipe more ganache along those lines. Leave to set.