Spiderweb Cake
Ingredients
- CAKE
- ⅔ cup cake flour
- ½ cup cocoa powder
- 1 (7 oz) box Odense Almond Paste, grated using large hole side of box grater
- ¾ cup sugar
- ½ cup unsalted butter, room temperature
- 1 egg
- ¼ cup milk
- TOPPING
- ¾ cup heavy cream
- 1½ cup semisweet chocolate chips
- Store bought vanilla icing in a piping bag
Recipe by Abigail Connolly
This spooky chocolate showstopper is topped with velvety ganache for a dessert that’s both festive and indulgent!
Time
Prep time: 20 minutes
Bake time: 30 minutes
Cool time: 1 hour
Bake time: 30 minutes
Cool time: 1 hour
Yield
8 servings
Ingredients
- CAKE
- ⅔ cup cake flour
- ½ cup cocoa powder
- 1 (7 oz) box Odense Almond Paste, grated using large hole side of box grater
- ¾ cup sugar
- ½ cup unsalted butter, room temperature
- 1 egg
- ¼ cup milk
- TOPPING
- ¾ cup heavy cream
- 1½ cup semisweet chocolate chips
- Store bought vanilla icing in a piping bag
Directions
- Preheat oven to 375°F. Grease and flour an 8-inch cake pan.
- Sift cake flour and cocoa powder into a bowl, set aside.
- Beat Odense Almond Paste and sugar until combined. Beat in butter until light. Scrape the sides with a spatula and beat again. Beat in egg. Scrape the sides and beat again.
- Add in one third of the dry ingredients and mix until just combined. Add in half the milk and mix until combined. Add in another third of the dry ingredients and mix. Add in the rest of the milk and mix. Add in the last third of the dry ingredients and mix until just combined. Scrape the sides with a spatula and fold by hand to make sure it’s all incorporated.
- Pour batter into prepared pan and bake for 30 minutes.
- Remove and let cool for 15 minutes, then unmold onto a cooling rack on top of a sheet pan.
- Once cake is cool, prepare the ganache.
- Put semisweet chocolate into a heatproof medium bowl. Heat heavy cream in a small pot until just simmering. Pour over the chocolate and let sit for 2 minutes. Then whisk until homogenous.
- Pour the ganache in the center of the cake and let it fall over the sides. Spread with an offset spatula to make sure it’s even.
- Pipe a spiral with the vanilla icing. Drag a toothpick from the center to the edge of the cake around the whole cake to create a web effect.
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