We do Halloween in our own way in this house, which is not very much. We don’t do trick or treating because that kinda contradicts everything we say the rest of the year (“knock on strangers’ doors! Eat lots of sweets! Ghosts and ghouls do exist!”).
But we aren’t total killjoys, either. We do stuff and have our own traditions and one of them is that I make this cake.
It’s basically a red velvet chocolate cake – or that’s how it started – but I don’t add red colouring so mine isn’t red, it’s just a light chocolate cake with cream cheese/sugar/butter filling and covered with a chocolate ganache, then iced with white chocolate. It’s actually fairly easy and really tasty and if you have one, a plastic spider on top looks good.
This recipe is adapted from a recipe in Waitrose magazine. The changes I’ve made are: no salted butter, no red food colouring, more cocoa, I used kefir instead of buttermilk (don’t worry if this means nothing to you!) and I cut the sugar down. But you can’t tell. It’s still very much a proper cake.
200g butter at room temperature
350g plain flour
1 tsp of baking powder
1 tsp bicarbonate of soda
4 tablespoons of good cocoa powder
quarter of a teaspoon of sea salt
300g caster sugar
1.5 tsp vanilla extract
Cream cheese filling
120g cream cheese
100g icing sugar
300ml double cream
250g 70% cocoa chocolate, chopped
1.5 tablespoons of liquid glucose (you can buy it in tubes in the baking aisle)
50g white chocolate (I use Green and Black’s – absolutely the best white chocolate there is that doesn’t cost loads)
You’ll also need an icing bag and fine nozzle
What to do
Oven to 170C. Line a 23cm spring-form cake tin with parchment or treat yourself and buy some cake tin liners. Put all the dry ingredients in a bowl, but not the sugar. Put the sugar and butter in a separate bowl and either beat by hand or put in a food mixer with whisk attachment and beat until smooth. Now add the eggs (continue with the food processor if you have started with it, but by hand is also, of course, fine) one at a time, beating well with each addition.
Now add the dry ingredients, alternating with the buttermilk/kefir until all combined. That’s it, your cake is done. Scrape into a tin then bake for about an hour.
It needs to cool completely. When it is cool, slice it into three. You’ll probably have two flat layers – the bits of the cake that were the middle and the bottom – and a slightly domed layer – the natural top of the cake. You can, if you want, straighten the slightly domed layer out by cutting it, or you can just use it as the middle layer of your cake. Either way, you want a very flat layer for the top, please.
Place what will be the bottom layer on a cooling rack on top of a baking tray (this is important for later) and spread half the filling on, place other layer on top and finish with a flat layer. Put it in the fridge for about 30 mins (longer if you want).
When you are ready to do the topping: place the double cream, dark chocolate and liquid glucose in a bowl atop some simmering water until all smooth and melted. At roughly the same time, melt the white chocolate in the same way and prepare to put into an icing bag with a thin nozzle icing head-piping-thing.
Now, spread the chocolate layer over the top with a spatula knife – this is where the baking tray comes in useful. It takes some practise but you will get some chocolate on the sides as you really need to cover the whole thing. Flatten the top. Now you pipe a spiral of white chocolate around the cake – start a bit off centre. When you’ve covered the whole cake, take a cocktail stick or skewer and make lines from the centre out, to make that ripple effect. Put back in fridge to chill and take out and serve at room temperature.
It’s good. Happy Halloween!