SPIDERWEB CHOCOLATE CAKE
Yield: 1 8-inch cake Time: 1 hour (plus cooling and setting time)
for the chocolate cake
200g plain flour
40g cocoa powder
280g golden caster sugar
3 teaspoons baking powder
80g unsalted butter, at room temperature
240ml whole milk
2 medium eggs
1 teaspoon vanilla extract
for the filling
5 tablespoons of Nutella (add more if needed)
for the chocolate ganache
300ml double cream
250g dark chocolate (70% cocoa), broken up
1 1/2 tablespoons liquid glucose
50g white chocolate, roughly chopped (I actually used chocolate chips!)
Heat your oven to 170C.
Grease and line two 8-inch tins.
- Place the flour, cocoa powder, baking powder, sugar and butter in a bowl and mix until you have a sandy consistency.
- In a jug, whisk together the milk, eggs and vanilla extract.
- Pour half of the wet mixture into the bowl, stirring until combined. Gradually add the second half and mix until you have a silky consistency (be careful not to over mix as this will result in a tough cake!).
- Divide the mixture evenly between the two cake tins and place on the middle shelf in the oven for 25-30 minutes until a knife comes out clean. Remove the cakes from the tins and place on a wire rack to cool completely.
- Once cooled, if your cakes are domed then slice the tops off of them so that you have flat surfaces. Cover the top of one of the cakes with Nutella. I used a palette knife to smooth it all the way to the edges. Turn the second cake upside down and sandwich on top of the Nutella layer.
- To make the ganache, heat the cream, liquid glucose and chocolate together in a heat proof bowl over a bain marie, stirring until the chocolate has melted and the mixture has come together. Take off the heat and set aside to cool for a couple of minutes.
- In the meantime, melt your white chocolate in the same method (or in the microwave) and spoon into a piping bag with a small-holed nozzle attached. Set to one side carefully.
- Pour the dark chocolate icing onto the centre of the cake and smooth out and over the sides with a palette knife using long strokes to create an even finish.
- With the white chocolate piping bag, start slightly off centre and pipe a spiral all the way round the cake until you get to the edge. The tighter the lines, the more dramatic the effect! Take a cocktail stick and, starting from the centre, pull it through the white chocolate lines to the outside of the cake. Repeat around the cake until you have a spider's web pattern! Leave the icing to set for about half an hour before slicing.
Adapted from the Hummingbird Bakery chocolate cupcake recipe, and the Waitrose food magazine October 2014.