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Chocolate Spider Cake with Caramel-Coffee Mousse

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Chocolate Spider Cake with Caramel-Coffee Mousse

Chocolate Spider Cake with Caramel-Coffee Mousse

You can never have too many dessert recipes, so give Chocolate Spider Cake with Caramel-Coffee Mousse a try. One portion of this dish contains around 6g of protein, 38g of fat, and a total of 610 calories. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. It is perfect for Halloween. If you have heavy cream, baking soda, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 7 hours and 30 minutes.

Instructions

1
In a medium saucepan, combine the sugar with the water and lemon juice and bring to a boil over moderately high heat. Using a wet pastry brush, wipe down the side of the saucepan. Simmer the syrup undisturbed until it begins to brown around the edges, 4 to 5 minutes. Swirl the pan, then simmer until the caramel turns a medium-dark amber, about 3 minutes longer.
Ingredients you will need
Lemon JuiceLemon Juice
CaramelCaramel
SugarSugar
SyrupSyrup
WaterWater
Equipment you will use
Pastry BrushPastry Brush
Sauce PanSauce Pan
Frying PanFrying Pan
2
Remove from the heat. Carefully add 1/2 cup of the cream in a steady stream. Stir with a long-handled wooden spoon to combine, then add the remaining 1 1/2 cups of cream. Stir in the vanilla.
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VanillaVanilla
CreamCream
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Wooden SpoonWooden Spoon
3
Transfer the caramel to a bowl and refrigerate until very cold, at least 3 hours or overnight.
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CaramelCaramel
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BowlBowl
4
Preheat the oven to 35
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OvenOven
5
Butter the bottoms only of three 9-inch round cake pans and line them with parchment paper. In a medium bowl, whisk the cocoa with the boiling water until a paste forms.
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ButterButter
Cocoa PowderCocoa Powder
WaterWater
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Baking PaperBaking Paper
WhiskWhisk
BowlBowl
6
Whisk in the milk until smooth; let cool.
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MilkMilk
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WhiskWhisk
7
Onto a sheet of wax paper, sift the cake flour with the baking soda , baking powder and salt. In a large bowl, using an electric mixer, beat the butter with the sugar at medium speed until light and fluffy.
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Baking SodaBaking Soda
Cake FlourCake Flour
ButterButter
SugarSugar
SaltSalt
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Hand MixerHand Mixer
Wax PaperWax Paper
BowlBowl
8
Add the egg and egg yolk and beat until creamy.
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Egg YolkEgg Yolk
EggEgg
9
Add the dry ingredients in 2 batches, alternating with the cocoa mixture; beat until smooth.
Ingredients you will need
Cocoa PowderCocoa Powder
10
Divide the batter evenly among the 3 pans (the layers will be shallow) and smooth the tops.
11
Bake the cakes for 12 to 14 minutes, or until the tops spring back when lightly pressed.
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OvenOven
12
Let the cakes cool in the pans for 15 minutes, then run a knife around the edges. Turn them out onto a wire rack to cool completely. Peel off the parchment.
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Wire RackWire Rack
KnifeKnife
13
In a small microwave-safe bowl, dissolve the instant coffee in 3 tablespoons of cold water.
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Instant CoffeeInstant Coffee
WaterWater
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MicrowaveMicrowave
BowlBowl
14
Sprinkle on the gelatin and let stand until softened, about 5 minutes. Using an electric mixer, beat the caramel with the crme frache just until soft peaks form. Working quickly, microwave the coffee-gelatin mixture at 10-second intervals just until the gelatin is completely dissolved and hot to the touch. Quickly whisk the hot gelatin into the caramel.
Ingredients you will need
CaramelCaramel
GelatinGelatin
CoffeeCoffee
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Hand MixerHand Mixer
MicrowaveMicrowave
WhiskWhisk
15
Line a 9-inch round springform pan with plastic wrap, leaving at least 4-inches of overhang all around.
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WrapWrap
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Springform PanSpringform Pan
Plastic WrapPlastic Wrap
16
Place 1 of the cake layers, flat side down, in the bottom of the springform pan. Spoon half of the caramel mousse over the cake in the pan and top with another cake layer. Press lightly.
Ingredients you will need
CaramelCaramel
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Springform PanSpringform Pan
17
Add the remaining caramel mousse and top with the final cake layer, flat side up. Fold the overhanging plastic wrap over the cake and refrigerate for at least 3 hours or overnight.
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CaramelCaramel
WrapWrap
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Plastic WrapPlastic Wrap
18
In a medium saucepan, heat the cream just until small bubbles appear around the edges.
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CreamCream
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Sauce PanSauce Pan
19
Remove from the heat.
20
Add the chocolate and let stand for 5 minutes. Stir until smooth.
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ChocolateChocolate
21
Let the glaze cool for about 1 hour, until thick but pourable. In a small bowl, stir the confectioners' sugar with the milk and transfer to a pastry bag fitted with a tiny, plain tip.
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Powdered SugarPowdered Sugar
GlazeGlaze
MilkMilk
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Pastry BagPastry Bag
BowlBowl
22
Unwrap the top of the cake and invert the cake onto a large serving plate. Slide wide strips of wax paper under the bottom edge of the cake all around to catch drips.
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Wax PaperWax Paper
23
Remove the side and bottom of the pan and unwrap the cake. Smooth the sides of the cake with an offset spatula.
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Offset SpatulaOffset Spatula
Frying PanFrying Pan
24
Pour about 3/4 cup of the chocolate glaze over the cake and spread it all around, filling in any gaps. Refrigerate for about 5 minutes, until set.
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Chocolate GlazeChocolate Glaze
SpreadSpread
25
Pour the remaining chocolate glaze on the cake and spread it all around; do not spread once the glaze is smooth.
Ingredients you will need
Chocolate GlazeChocolate Glaze
GlazeGlaze
26
Starting from the center and working quickly out toward the edge, pipe a continuous spiral of white glaze over the top of the cake. Using a toothpick or wooden skewer, run the tip gently through the glaze from the center to the edge to create a web pattern. Refrigerate the cake for about 15 minutes to set the glaze.
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GlazeGlaze
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ToothpicksToothpicks
SkewersSkewers
27
Let the cake stand at room temperature for 30 minutes. Gently remove the wax-paper strips, cut the cake into wedges and serve.
DifficultyExpert
Ready In7 hrs, 30 m.
Servings12
Health Score2
Dish TypesSide Dish
OccasionsHalloween
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