Hello my friends!
Here we are, Halloween is getting closer and closer! And even if it’s not in my French roots, my kids just love Halloween! And I must say that I really enjoy pushing the limits a bit from time to time as far as pastry is concernend!!
In 2020 the same rule applies, make a Halloween dessert: a Halloween chocolate layer cake.
No black or bloody red for the colors, but brown and orange. And for the flavors, we will go for a vanilla cake, a chocolate whipped ganache and a mascarpone chantilly. Simple but yummy tastes for this Halloween chocolate layer cake.
I chose the Molly cake. It’s super moist, it’s definitely the best option for a layer cake if you want my advice. Make it 2 days in advance, the same day you’ll start making the ganache too. The next day, you will whipp your ganache, cut the molly cake and start the shaping part of the layer cake!! 😉
On D day, you will finalize the decoration of your Halloween chocolate layer cake with chantilly, melted chocolate and sweets if you like. You can even add a treasure to your cake: make a hole at the center of the 2 bottom layers, place sweets or chocolates and close with the upper layer. You’re going to make some children very happy.
Take it easy, read the recipe carefully and everything will be alright!
A food processor,
Or a large bowl with an electrical whisk,
A pastry ring or a 20 cm height mold (like my De Buyer),
Baking paper sheets,
A cake knife,
A straight spatula,
A piping bag
And a star nozzle for the decor.
Be carefull that if you choose a different pastry ring size, you will have to adjust your ingredient quantities for your Halloween chocolate layer cake: with a 15 cm, multiply them by 0,56, with a 18 cm multiply by 0,81, with a 22 cm multiply by 1,21.
Also, the ganache quantity is for 3 layers of molly cake. If you make more layers, make more ganache.
Now, if with all my advices you don’t make an amazing Halloween chocolate layer cake, I’m leaving my kitchen for good!!
The recipe, Chef!
Halloween Chocolate Layer Cake
- 3 large eggs (approx 180 g) (for the molly cake)
- 300 g sugar (for the molly cake)
- 300 g flour (for the molly cake)
- 300 g 30% fat cream (for the molly cake)
- 11 g baking powder (for the molly cake)
- Red food coloring (for the molly cake)
- Yellow food coloring (for the molly cake)
- 225 g dark chocolate (for the ganache)
- 125 g + 375 g 30% fat cream (for the ganache)
- 2,5 teaspoons of honey (12 g) (for the ganache)
- 120 g 30% fat cream (for the. chantilly)
- 60 g mascarpone (for the chantilly)
- 1 tablespoon icing sugar (for the chantilly)
2 days before, make your molly cake.
Preheat your oven at 150 C/ 300 F degrees.
Place the eggs and sugar in your food processor bowl and whisk until white and foamy, it should double the volume (it will take a few minutes).
Add flour and baking powder until you get an homogeneous mixture. Set aside.
Whipp the cream into chantilly and add it gently to the batter with a spatula.
Add the food coloring until you get the orange you want.
Place the baking paper inside your mold and pour the batter. Cook for 1 hour and 30 minutes.
At the end, leave the cake in the oven turned off after checking if it's cooked enough with a knife.
Unmold upside down on a baking paper and let cool down.
Make the ganache.
Pour 125 g of cream in a saucepan. Add the honey.
Heat until it boils. Stop heating immediately.
Add the chocolate and mix.
Add the 375 g of cream, mix.
Place a clingfilm directly on the mixture so that there's no air remaining.
Set aside in your fridge for the night.
The day before, place the bowl and whisk in your freezer for a few minutes.
When the bowl is cold, pour the cream inside and whisk for a few minutes. You should get a firm and compact ganache. Set aside in your fridge.
Cut the molly cake in 3 layers (the lower layer of the molly cake will be the upper layer of the layer cake).
Place the bottom layer on your serving plate. Garnish with ganache.
Add the second layer, garnish with ganache.
Finally place the last layer of molly cake, cover with ganache everywhere.
Make straight sides et edges with a straight spatula. (Place back in the fridge if needed).
Set aside in your fridge.
On D day, whisk the cream into chantilly with the mascarpone and icing sugar.
Add food coloring to your convenience. Pipe the chantilly and add your decor.
Set aside in your fridge until serving.