Hey Everyone, as today is Halloween I thought it was fitting that I would write about something Halloween related and what better way to celebrate Halloween than with baking.
I realised the other day that I hadn’t done any baking for quite a while and I was in the mood to so I decided to bake a cake.
My first thought was to look through Tanya Burr’s baking book ‘Tanya Bakes’ as I have been wanted to try something from the book for ages; then I saw this cake and knew it would be perfect.
Here is the recipe for the cake and my finished result.
Ingredients for the cake:
225g Unsalted Butter
200g Dark Chocolate
1tsp Bicarbonate of Soda
2tsp Baking Powder
50g Cocoa Powder
250g Plain Flour
200g Dark Muscovado Sugar
3 eggs (forgotten in the photo)
You will need two 21cm round loose-bottom cake tins.
Ingredients for the icing:
250g Slightly Salted Butter
275g Icing Sugar
200g Dark Chocolate
1tsp Vanilla Extract
25g (approx) White Chocolate
- Preheat the oven to 180°C/350°F/GM4. Grease and line two cake tins.
- Melt the chocolate and butter in a saucepan until smooth. Set aside to cool slightly.
- Sift the flour, cocoa powder into a large bowl and add the muscovado sugar.
- Mix together the buttermilk and eggs in a separate bowl and add the chocolate mixture. Fold in the flour to form a smooth batter and divide between the two cake tins.
- Bake for 30 minutes and leave to cool in the tins.
- For the icing, melt the dark chocolate in a bowl set over simmering water, making sure the bottom of the bowl doesn’t touch the water. Set aside to cool slightly.
- Cream the butter in a bowl until light and smooth, then slowly add the icing sugar until fully incorporated. Add the dark chocolate and vanilla to form a smooth icing.
- Melt the white chocolate in the same way, then transfer to a piping bag with a thin nozzle and leave to cool for 10 minutes until slightly cooled.
- Use about half the mixture to sandwich the cake together, then use the rest to ice the top and sides of the cake. Pipe even circles on top, starting in the middle and working outwards. Use a skewer to draw lines from the centre to the edge of the cake, to create a spider web. Pop a decorative spider on top and enjoy!
Here is the finished result of my cake!
I am really happy with how it turned out and it actually tasted really yummy. It was demolished within a few days in my house, lets just say my dad and brother are big fans of chocolate cake!
I hope you enjoyed this post, do let me know if you make this cake – I would definitely recommend it!
See you next week with a new post,
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Tanya Bakes: Chocolate Fudge Spider-Web Cake | Tanya Bakes: Chocolate Fudge Spider-Web Cake | Tanya Bakes: Chocolate Fudge Spider-Web Cake | Tanya Bakes: Chocolate Fudge Spider-Web Cake