The delicious Chocolate Cobweb Cake is a fun cake to make for a birthday party or other celebration, especially during Halloween.
The cobweb is made with chocolate ganache and whipped cream which is then formed into a cobweb using a toothpick.
I made this cake yesterday for my husband’s name day, which is in October but it is also fun to make during Halloween.
What we will need to make for the cake
To make the cake we will need:
A chocolate sponge cake Some Chocolate Pastry Cream
Some Whipped Cream and
Some Chocolate ganache.
It is preferable to make the sponge cake from the previous day so that it may be cut easily.
Next day cut the sponge cake in two or three slices. You can use a serrated knife with a long blade, dental floss, thread or even a fishing line.
To use the dental floss, thread or fishing line, cut a piece around 50 cm.
Make a cut with a knife and then put the floss or line inside and holding the two edges, move it left and right until you cut through it.
Put the top layer of the sponge cake on the platter and put the spring form ring back around the sponge.
Whip heavy cream with icing sugar and vanilla until peaks form and refrigerate until ready to use.
CUSTARD OR PASTRY CREAM
To make the custard you need milk, eggs, corn flour (starch) and vanilla (or other flavour).
To make a chocolate pastry cream, add less sugar and when the custard is ready add some chocolate of your preference and mix it until it melts and is incorporated in the custard.
For this amount of custard, I add 125 grams chocolate.
When the custard cools, mix in half of the whipped cream with a hand mixer and spread it on top of the sponge.
Cover with the other slice of sponge and remove the parchment paper.
Put the cake in the fridge for about an hour for the cream to set and then remove the spring form ring.
You can make the ganache with any kind of chocolate your prefer (either milk or dark chocolate) and heavy cream, using the same ratio. For example for 100 grams chocolate, you must use 100 grams cream.
In this recipe I made the ganache slightly different: I substituted part of the heavy cream with 1 tbsp butter and 2 heaped tablespoons whipped cream.
The result was a soft and glossy chocolate glaze which was very easy to cut, even after days.
After melting the chocolate with the heavy cream over a double bath (bain Marie), let it cool a bit and then start adding it gradually all over the top, until it covers all the surface.
It will fall to the sides and using a spatula or a knife spread the ganache to cover the sides of the cake.
Refrigerate again until the ganache sets.
HOW TO MAKE THE COBWEB
Fill a piping bag fitted with a nozzle with a small hole with the remaining whipped cream. Starting from the centre make a spiral until you reach the edge.
Draw a line on the side of the cake as well.
Then take a cocktail stick or skewer and draw lines across to form the web.
Do the same on the sides and put the cake back in the fridge until you serve it.
- 1 Chocolate Sponge Cake
- 1 Chocolate Pastry cream
- Whipped cream with 300 ml heavy cream
- 1 chocolate ganache (see links above)
- Follow the instructions given in each recipe.
From the whipped cream I made, I used half of it in the pastry cream, 2 heaped tablespoons in the ganache and the remaining was used to decorate the cake.
Amount Per Serving Calories 500
PIN FOR LATER
Kopiaste and Kali Orexi!