Recipe Circus of Horrors Cake
Substances for a 15 cm diameter cake
FOR THE BATTER CAKE:
- 170 g pastry/cake flour
- 20 g cocoa powder
- 130 g sugar
- 2 large eggs
- 95 g crème fraîche
- 68 g unsalted butter, melted and cooled
- 1 ripe banana, ( about 85 g)
- 5 g baking powder
- pinch of salt
FOR VANILLA SPONGE CAKE:
- 180 g cake/pastry flour
- 110 g sugar
- 135 g unsalted butter at room temperature
- 135 g egg whites (about 3 large eggs)
- 110 g entire milk
- 8,5 g baking powder
- 2 tsp vanilla extract
- pinch of salt
FOR BLACK CHOCOLATE WHIPPED GANACHE:
- 350 g heavy cream, very chilly + 2 Tbsp icing sugar
- 130 g heavy cream, scorching
- 135 g black chocolate 70%
FOR MILK CHOCOLATE GANACHE (COVER):
- 300 g milk chocolate
- 200 g heavy cream
MODELING CHOCOLATE (DECORATION):
- 200 g black chocolate 70%
- 100 g glucose or corn syrup
PAINT AND DECORATE:
- vodka to dissolve meals coloring
- white powder meals coloring
- pink paste meals coloring
- sprinkles, pearled and golden
Put together the modeling chocolate.
- Add the chocolate in a water resistant bowl and soften in a water bathtub.
- Take away from the warmth and add the corn syrup. Combine very effectively till utterly built-in.
- We are going to receive a dense and barely oily paste. Don’t be concerned in regards to the latter.
- Retailer the pasta in a freezing bag. Stretch frivolously, take away all of the air from inside and refrigerate for 2-3 hours or till subsequent day.
Mannequin the cake ornament, we begin with the highest of the tent.
- Take, roughly, 1/3 of modeling chocolate. Preserve the remainder within the bag to stop it from drying out.
- Place it inside a Teflon sheet and stretch it with a curler pin. Attempt to stretch the chocolate paste till it has the diameter of the cake (15 cm). The dough shouldn’t be thick, however moderately skinny.
- Minimize a circle, we will help us with a cake base from the bottom of the mould. And reduce triangles, in the identical manner as if we had been chopping a cake.
- Give form to the tent, this step I present you within the video. In my case it was tough for the triangles to remain collectively, however don’t be concerned about this. We’ll work it out later.
- Put it on a plate and let it dry for 12 hours.
Mannequin the curtains, the edges of the tent.
- Take, roughly, 1/3 of moldable chocolate. Preserve the remainder within the bag to stop it from drying out.
- Place it inside a Teflon sheet and stretch it with a curler pin. Attempt to stretch the chocolate paste till it’s virtually the peak of the cake. In my case it’s 11 cm excessive, ideally it ought to be a bit shorter.
- Mannequin the curtains to your liking. In my case I wished to make items of tattered curtain. As in the event that they had been damaged.
- To make the flap of the tent, we’ll reduce strips and with the assistance of a 2 cm diameter tip, we’ll create the wavy impact.
- Put it on a plate and let it dry for 12 hours.
Paint the decorations of modeling chocolate.
- Put together two shot glasses and add some vodka (or a white liquor that doesn’t present taste).
- Dissolve the tip of a knife in white powder.
- Within the different, add a bit pink colouring paste and dissolve as effectively.
- Paint the entire ornament with a white base, in order that the pink might be brighter and extra intense.
- Let it dry utterly.
- As soon as it’s dry, paint the corresponding half in pink. The curtains with pink strips and the highest tent alternating pink and white triangles.
- Allow them to dry utterly.
Prepara banana chocolate sponge cake.
- Preheat oven to 320ºF/160ºC.
- Grease and line a 15 cm diameter Push-Pan with baking paper. Put aside.
- In a medium bowl sieve the flour together with cocoa powder, baking powder and salt, combine with a silicon spatula. Put aside.
- Minimize and smash ripe banana till get a puree.
- Within the KA bowl or a bowl from a stand mixer combine sugar with eggs utilizing wire whip attachment on low velocity till frivolously puffy.
- Add mashed banana together with crème fraîche and blend once more till get an homogeneous combination.
- Change the wire whip for the flat beater and add flour.
- Pour one third from the flour and blend on low velocity for a number of seconds. Cease, scrape down the edges of the bowl and pour different one third from the flour and repeat. Don’t over combine, solely till mixed.
- Lastly, pour melted butter little by little and blend at a time.
- Pour into the pan and bake for 60-65 minutes or till a cake tester comes clear when inserted into the middle.
- Let sit on the pan for five minutes.
- Take away the cake from the pan and let cool utterly on the racks.
Put together vanilla sponge cake.
- Preheat the oven to 320º F/160ºC.
- Grease a 5,9 inch Push-Pan, with butter. Sprinkle flour, take away the surplus and put aside.
- Sift the flour along with the baking powder and salt. Put aside.
- In a bowl add the egg whites along with the vanilla and milk, whisk till the combination is homogenized.
- Within the bowl of the KA or of a stand mixer, add the butter along with the sugar. Beat with the flat beater at medium velocity, till a creamy, aerated and white texture is achieved.
- Start to combine the dry ingredients alternating them with the liquids.
- Add 1/3 of the egg white combination and beat on the lowest velocity for a number of seconds. Cease, decrease the combination from the edges and add 1/3 extra of the dry ingredient combination. Combine once more at low velocity for a number of seconds.
- Repeat the identical course of with the remainder of the egg whites and dry ingredients combination. Combine at low velocity solely till the combination is homogenized.
- Pour the combination into the mould and place within the oven at medium peak.
- Bake for 60-65 minutes or till you prick it with a toothpick and it comes out clear.
- Take away and let stand 5 minutes within the pan.
- Unmould and go away to chill utterly on a rack.
- As soon as it’s utterly chilly, wrap in plastic movie and refrigerate till the subsequent day.
Make milk chocolate ganache.
- To work completely with this ganache, we’ll want a texture like Nutella®. It should be chilly however not from the fridge, it has to chill at room temperature. So, I prefer to make them early within the morning the identical I’m going to brighten the cake. It can take 5-6 hours.
- Chopped finely milk chocolate, put aside.
- In a saucepan pour heavy cream medium warmth till takes temperature however with out boil.
- Take away from the warmth and add chopped chocolate, combine till clean.
- Pour in a medium bowl and let cool utterly at room temperature.
- When combination might be barely cooled, cowl and let a bit opening to not condense.
Make the filling, whipped chocolate ganache.
- Earlier than we get able to whip the cream, we should make certain of two issues:
- The cream should be not less than 24 hours within the fridge.
- The bowl the place we put the cream should be chilly. I like to recommend you employ an aluminium one and put it within the freezer 20 minutes earlier than making ready to whip the cream.
- Pour the cream (350 g) into the chilly bowl and begin to whip it with an electrical mixer at velocity 1.
- As soon as it begins to whip, add the sugar little by little and with out stopping beating. We are going to enhance the velocity steadily however with out ever reaching the utmost. The best is a median velocity.
- Watch out to not over whip it or we’ll make butter…
- Cowl the bowl with movie and refrigerate it till we use it.
- Alternatively, in a saucepan add 130 g of heavy cream and place it at medium warmth.
- Depart till it reaches a delicate boil.
- Take away from warmth, add the chocolate in items and blend till it’s evenly combined.
- Switch the combination to a large bowl and go away to face for 20 minutes to lose warmth.
- Add a bit whipped cream and blend, making clean and enveloping actions, with the assistance of a silicone spatula.
- Proceed including whipped cream, little by little, and integrating following the identical course of.
- Switch to a smaller bowl, cowl with movie and refrigerate till use.
Minimize the sponge truffles.
- With the assistance of a cake cutter, reduce one of many marbled sponge truffles in 3 equal components. On this event, I like to recommend that you just begin on the backside and, from there, proceed to chop the layers.
- With the assistance of two clean cookie cutters, reduce every layer of sponge cake into 3 circles of various sizes (4.5 cm and 9.5 cm in diameter). The thought is to intersperse chocolate and banana sponge cake with vanilla sponge cake.
- As soon as we’ve got all of the discs reduce and separated, we proceed to intercalate them.
- Take an enormous disc of vanilla and put inside it a medium disc of chocolate. Fill the central gap with a circle of vanilla cake.
- Repeat the identical course of with the remainder of the sponge truffles.
- Cowl with movie and place within the fridge for half-hour.
Assemble the cake.
- Place an anti-slip on the base of the cake stand to repair the cake disc.
- Put the disc and a small quantity of cream on it, it will assist us to repair the cake.
- Place one of many two-colored truffles and press frivolously. Be sure you put a sponge cake on the bottom that has the decrease a part of the bottom baked, in addition to reserving the opposite one to place it on the highest.
- Unfold a layer of the chocolate filling and clean it.
- Put one other bicolor sponge cake, this should have the colours positioned in contrast to the one we put beforehand, and press barely.
- Unfold a layer of the chocolate filling and clean it.
- Repeat this similar course of with the remainder of the sponge truffles.
- Put the final layer of cake and we’ll do it putting essentially the most golden half upwards (the identical factor we did within the base solely this one, was positioned downwards). Press fastidiously.
Cowl the surface of the cake with the leftover filling.
- Unfold the chocolate filling over your complete floor of the cake and take away the surplus utilizing a border smoother. This layer will assist us “decide up” attainable crumbs from the cake that would come to the floor after we adorn it.
- Refrigerate for half-hour in order that the surface hardens.
Cowl the surface with the milk chocolate ganache.
- Place the ganache everywhere in the floor. We begin on the prime and proceed on the edges.
- Clean, eradicating the surplus, and refrigerate for half-hour.
- Unfold one other layer of ganache. Clean your complete floor and refrigerate till you might be prepared to brighten. Ideally, we must always have a skinny layer of ganache.
Assemble the tent.
- To assemble the highest of the tent I used a cake disc of the identical dimension because the cake. As well as, I made myself out of cardboard, one can find helpful the cardboard roll from a kitchen roll, (lined later with aluminum foil) a central pillar that would include the tent.
- Unfold some ganache on the sting of the cake disc, it’s going to assist us to carry the items of the tent, and we put the cardboard pillar within the middle.
- Place the tent items across the disc.
- Refrigerate for half-hour.
- Pull a ganache twine on the sting of the tent and place the flap. This time, we’ll place the tent on a bowl to have the ability to refrigerate it and to not spoil it.
- Place within the fridge for half-hour.
Embellish the cake.
- To stay the curtains on the edges, we’ll assist us with milk chocolate ganache.
- Put small factors and place the curtains as you want.
- Place the highest of the tent and the “Circus” signal.
- Serve our terrifying Horror Circus Cake.
- I used a Push-Pan 5,9 inch/15 cm.
- The baking time of every cake will fluctuate relying on the scale of the mould you employ.
- Créme fraîche will be changed by unsweetened Greek yoghurt.
- If we refrigerate the sponge cake in a single day, we assist the flavors ripen in addition to facilitating the method of chopping the sponge cake. It crumbles much less.
- To chop the interior cake discs I used two clean cookie cutters of 4.5 cm and 9.5 cm in diameter.
- To make the modeling chocolate you should utilize chocolate for desserts, coating, black chocolate…
- Respect the remainder time of the modeling chocolate to have the ability to work with it. If it is extremely chilly, you can provide it heat along with your fingers or a slight warmth stroke within the microwave (1 or 2 seconds).
- Bear in mind to cowl each piece of chocolate paste. When they’re involved with the air for a very long time, they start to dry out.
- The modeling chocolate will be stretched between two sheets of Teflon to work higher with it. As well as it’s going to assist us to contribute remaining texture. When you shouldn’t have Teflon sheet, stretch it with baking paper or some materials that enables us to work on this manner.
- We should let modeling chocolate dry to be able to paint it effectively, in any other case the floor will repel the paint.
- The ornament will be completely to your selection, in my case I’ve chosen this feature that I hope you want.
- To protect the cake we should maintain it refrigerated for 3-4 days.
- Ideally, earlier than consuming it, it ought to be tempered for some time, relying on the surface temperature.
I hope you loved the Circus of Horrors Cake recipe by studying and watching it, as a lot as I loved making it. For me this sort of truffles are all the time a problem, I nonetheless have so much to enhance and ideal. However I maintain the perfect and that is all that enables me to study, enhance and ideal.
I hope to have the ability to make many extra of those sorts of truffles as a result of they’re unquestionably a brand new manner of expressing myself and sharing with you every thing that goes via my thoughts.
I want you a beautiful Sunday!