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🍰 Halloween Cake with Chocolate Cream

709 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 170 degrees Celsius top/bottom heat.
  2. 2. Line a 25 cm cake ring with baking paper or use a springform pan with a removable base.
  3. 3. Beat the eggs with the sugar and a pinch of salt for 5 to 10 minutes until white and creamy.
  4. 4. Stir the buttermilk and sunflower oil into the egg mixture carefully at low speed.
  5. 5. Grind the nut mixture finely or chop it with a knife.
  6. 6. Mix the nuts with the flour, baking powder, and 50 g of cocoa.
  7. 7. Gently fold the dry ingredients into the batter without stirring for too long.
  8. 8. Pour the batter into the prepared pan.
  9. 9. Bake the cake for about 50 minutes in the preheated oven.
  10. 10. Check for doneness with a wooden skewer and remove the cake as soon as it is baked through.
  11. 11. Let the cake cool and place it in the fridge covered.
  12. 12. Bring the cream to a boil in a saucepan.
  13. 13. Remove the cream from the heat and add 400 g of chocolate couverture.
  14. 14. Stir with a whisk until the chocolate is melted and the mixture is smooth.
  15. 15. Let the chocolate cream cool to room temperature covered.
  16. 16. Place the cream in the fridge for about 30 minutes.
  17. 17. Heat the apricot jam in a small saucepan or in the microwave until it boils.
  18. 18. Remove the jam from the heat.
  19. 19. Take the cake base out of the fridge.
  20. 20. Remove the cake ring and the baking paper.
  21. 21. Slice the cake base horizontally with a cake saw or a long knife.
  22. 22. Spread the warm apricot jam onto the two cut surfaces of the cake.
  23. 23. Whip the chocolate cream briefly until stiff with a hand mixer.
  24. 24. Place the lower cake base on a cake turner and then on a rotating cake plate.
  25. 25. Spread a layer of chocolate cream on the base.
  26. 26. Place the second cake layer on top.
  27. 27. Cover the entire cake with the remaining cream.
  28. 28. Smooth the cream over the edge and surface with an offset spatula.
  29. 29. Take the cake out of the fridge.
  30. 30. Place it on a serving plate.
  31. 31. Stroke the edge and surface with a spatula to create texture.
  32. 32. Melt 50 g of chocolate couverture in the microwave or in a bain-marie.
  33. 33. Add a little water slowly to make the chocolate more viscous.
  34. 34. Fill the chocolate into a small piping bag or freezer bag.
  35. 35. Draw a spiderweb on the cake with a toothpick.
  36. 36. Pipe the spiderweb with the chocolate.
  37. 37. Dust the cake with 1 tbsp of cocoa.
  38. 38. Crumble the cookies over the cake.
  39. 39. Decorate the cake as you like.

Nutrition per serving