Spider web cake - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
- 200 g Unrefined golden caster sugar
- 200 g Butter (unsalted)
- 3 Egg(s) (free range) medium, beaten
- 150 g Self-raising white flour
- 50 g Cocoa powder
- 1 tsp Vanilla extract
- 1 tsp Chocolate extract
For the decoration
- 142 ml Double cream
- 100 g Dark chocolate
- 40 g Icing sugar
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1
Preheat the oven to 180C (gas mark 4) and grease and line 2 x 20cm round spring form baking tins with baking parchment.
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2
Cream together the butter and sugar until pale and fluffy then add the eggs one by one beating well in between each one. Beat in the vanilla extract
For this step you'll need:
- 200g Butter (unsalted)
- 200g Unrefined golden caster sugar
- 3 Egg(s) (free range) medium, beaten
- 1tsp Vanilla extract
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3
Carefully fold in the flour, cocoa powder and chocolate extract until just combined. Then spoon the mixture carefully between each tin and place in the oven for 20-25 minutes until the cakes are risen and golden brown and when a skewer inserted into the centre comes out clean.
For this step you'll need:
- 150g Self-raising white flour
- 50g Cocoa powder
- 1tsp Chocolate extract
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4
Whilst the cakes are cooling make the chocolate ganache. Place the broken up chocolate in a heat proof bowl with the cream and melt gently over a pan of simmering water, stirring occasionally. Remove from the heat and stir to cool and thicken.
For this step you'll need:
- 100g Dark chocolate
- 142ml Double cream
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5
When the chocolate ganache has thickened pour it over the cake, ensuring your cover the sides and smooth with a palette knife.
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6
Next make the icing by mixing the icing sugar with a dribble of water, beating until the icing is smooth and slightly runny. Spoon this into an piping bag fitted with a no: 2 nozzle, then pipe a spiral onto the cake starting from the centre. Take a cocktail stick and drag lines outwards from the centre to form a spider web.
For this step you'll need:
- 40g Icing sugar