Easy and delicious Halloween cake with chocolate and buttercream.
50 G BUTTER
225 G SUGAR
85 G FLOUR
50 G COCOA POWDER
1½ TSP. BAKING POWDER
1½ TSP. VANILLA SUGAR
½ TSP. SALT
Preheat the oven to 175 degrees celcius.
Melt the butter and allow it to cool slightly.
Whisk eggs and sugar to a light and voluminous mixture. Then add the butter.
Add flour, cocoa powder, baking powder, vanilla sugar and salt and whisk the batter creamy and smooth.
Pour the batter into an 18 cm spring mould, lined with baking paper and bake the cake for approx. 45 min. or until a toothpick comes out clean.
Remove the cake from the mould and allow it to cool off completely on a wire rack.
125 G SOFTENED BUTTER
90 G ICING SUGAR
20 G PASTEURIZED EGG YOLK
SEEDS OF 1/3 VANILLA POD
Stir the vanilla seeds into the butter and add the icing sugar.
Whisk the mixture light and creamy.
Add the egg yolk and whisk again. .
100 G ICING SUGAR
2-3 TBSP. WARM WATER
10 G COCOA POWDER
Mix icing sugar, water and cocoa powder together.
50 G ICING SUGAR
1-2 TBSP. WARM WATER
Stir water into icing sugar little at a time. It should be a thick icing, that can be piped out and keep its shape.
Pour the icing into a piping bag with a round 2mm pipe.
Cut the cake in half, so that you have two layers.
Spread the buttercream over the bottom layer, place the top layer over it and then spread the dark icing over the entire cake.
Pipe spiderwebs on the top of the cake with the light icing and decorate with sprinkles.