ingredients
for the chocolate chiffon
- 2 pc(s)eggs
- 35 mlmilk
- 0.5 tspvanilla extract
- 12 gramcoconut oil
- 40 gramall-purpose flour
- 5 gramcocoa powder
- 5 gramoreo powder
- 40 gramcastor sugar
for the chocolate ganache
- 50 gramchocolate couverture
- 50 gramheavy cream
for the decorations
- 50 gramoreo powder(as needed)
- 4 pcsmarshmallows(as needed)
- 6 pcsvanilla cookies(as needed, in a rectangular shape)
- 5 gramchocolate sprinkles(as needed)
- 3 mlblack food colouring(as needed)
instructions
Making the chocolate chiffon cake
- Preheat the oven to 160 C.
- Take you eggs and separate them from the yolks and the whites, adding the whites to one bowl and yolks to another.
- In the bowl with the yolks, add your vanilla extract, coconut oil and milk. This will be your wet ingredients. Mix everything until homogenous.
- Now using a sieve, add your all-purpose flour, cocoa powder and oreo powder. This will be your dry ingredients. Now sift it into the yolk mixture. Mix until fully incorporated.
- In the bowl of egg whites, gradually add your castor sugar while mixing with an electric mixer until a meringue forms to medium peaks.
- Add the meringue into 3 parts into the yolk mixture and fold it in with a spatula until homogenous.
- Take a 13x13 cm square baking pan and place some baking paper on it to prevent the cake from sticking to the pan.
- Pour the cake batter you made into the cake pan and spread the batter evenly.
- Bake the cake for about 40 minutes. Check the cake’s doneness by inserting a toothpick and it comes out clean.
- Take the cake out of the pan and onto a plate. Let the cake cool for 20-30 minutes.
Making the chocolate ganache
- Add your heavy cream onto a saucepan and heat it up on low heat until simmering. Turn the heat off.
- Pour your hot cream into a bowl of chocolate coverture. Let it sit for 1-2 minutes. Mix until fully homogenous. This will be the ganache.
Assembling the cake
- Using a chopstick or straw, poke some holes in your cake until half-way in.
- Pour the ganache onto the cake and spread evenly with a spatula.
- Let the cake cool longer in the fridge for 20 minutes.
Decorate the cake
- Cut some marshmallows to look like little ghosts and paint some food colouring to make faces of the ghosts.
- Sprinkle some oreo powder onto the cake and spread across evenly to resemble soil.
- Add some rectangular shaped cookies onto the cake to resemble gravestones
- Add the ghost marshmallows onto the cake.
- Add some chocolate sprinkles on top, don’t pour too much.
- Now you can take this cake to your Halloween gathering and show it off to your guests!
cake/sweets
dessert
chocolate cake
halloween
themed cake
