Sunday, 30 October 2016

Tanya Burr's chocolate fudge spider-web cake!


Since I’m in the Halloween spirit and it’s only tomorrow I thought I’d do a second Halloween spooky post! With that in mind, I decided to do a baking post which means another recipe from Tanya Bakes! I had a look through the book and came across a few different Halloween inspired bakes but then I saw it…one of the most delicious looking cakes I’ve ever seen! Chocolate fudge spider-web cake! I had to male it and share the recipe on my blog, so here it is:

prep time: 40 mins
cooking time: 30 mins
cooling time: 10 mins

you will need 2 x 21cm round loose-bottomed cake tins

  • 200g dark chocolate
  • 200g unsalted butter
  • 250g plain flour
  • 50g cocoa powder
  • 1 teaspoon bicarbonate of soda
  • 2 teaspoons baking powder
  • 200g dark muscovado sugar
  • 200ml buttermilk
  • 3 eggs

For the icing:
  • 200g dark chocolate
  • 250g slightly salted butter, softened
  • 275g icing sugar
  • 1 teaspoon vanilla extract
  • half a bar (25g) white chocolate

To decorate:
  • a spider, edible or not (optional)

Preheat the oven to 180℃ / 350℉ / 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, bicarbonate of soda and baking powder into a large bowl and add the muscovado sugar.

Mix together the buttermilk and eggs in a seperate bowl and add the chocolate mixture. Fold in the flour/dry ingredients to form a smooth batter and divide between the two cake tins.

Bake for 30 minutes, then leave to cool in the tin.

For the icing, melt the dark chocolate in a bowl set over simmering water, make 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 extract to form a smooth icing.

Melt the white chocolate in the same way, then transfer to a piping bag witha 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 of white chocolate on top, starting in the middle and working outwards. Use a skewer or knife to draw lines from the centre to the edge of the cake, to create a spider-web. 

Pop a decorative spider on top and then it’s all ready to eat or if you have the will power, save til’ your Halloween party to share with all your friends!

I think mine turned out alright and I’ll let you know how it tastes. But from the bits of batter, spare icing and trimmings I’ve taste tested I know it’s going to be delicious! All good bakers have to try a bit of their mixture! It’s part of the experience!

I hope you give this recipe a go and love it! Tanya Burr has done a brilliant job!

Happy Halloween!

see you later, byeeee x

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