I know it’s a bit late but I thought I’d share the pictures of the cake I made for Halloween anyway. I found the inspiration for the spider web design in a Waitrose magazine but altered the cake recipe. I’ve again succumbed to one of my favourite combos: chocolate and orange. The cake is a chocolate sponge and, in the middle, there’s a layer of orange and tangerine marmalade (but any citrus fruit marmalade will do). In the pictures, you’ll also notice some googly eyes. They’re dead easy to make: just take a white chocolate ball, draw some little red lines with writing icing and stick a chocolate chip on top with a bit more icing.
To make a spider web cake, you need:
For the cake
- 100 g butter
- 175 g plain flour
- 1/2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1 tbsp cocoa powder
- A pinch of salt
- 175 g caster sugar
- 2 small eggs
- 140 ml buttermilk
- 1/2 tbsp white wine vinegar
- 50 g marmalade (any citrus fruit will do)
For the icing
- 150 ml double cream
- 125 g dark chocolate
- 1 tbsp liquid glucose
- 25 g white chocolate
- Preheat the oven to 170°C. Grease a 20 cm sandwich tin and line the base with baking paper.
- With an electric beater, combine together the sugar and butter. Add the eggs one at a time, beating after each.
- In a separate bowl, sift together all the dry ingredients. Then add them to the egg and sugar mixture in one go and combine.
- After that add the buttermilk and vinegar and mix well.
- Pour into the cake tin and bake for 1 hour, checking after 50 minutes (a skewer or knife inserted in the middle must come out clean).
- When baked, leave to cool completely before removing the cake from the tin. Cut the cake horizontally in two and spread the marmalade between the two layers.
- Using the bain-marie technique, melt together the cream, dark chocolate and glucose. Melt the white chocolate separately, using the same technique.
- Pour the dark chocolate ganache over the cake from the middle.
- Using a piping bag, draw a white chocolate spiral starting from the middle. Using a cocktail stick or the tip of a knife and, from the middle, pull through the chocolate. Repeat the operation 15 times, working your way round the cake.
- Let the ganache set for at least 30 minutes.