Spider Web Cake [from country living]
|1 teaspoon(s)||baking powder|
|1 teaspoon(s)||baking soda|
|3/4 cup(s)||butter, softened|
|2/3 cup(s)||granulated sugar|
|1/2 cup(s)||dark brown sugar|
|1/4 cup(s)||sour cream|
|2 teaspoon(s)||vanilla extract|
|1 1/4 cup(s)||milk|
- Heat oven to 350 degrees F. Butter and flour, two 8-inch-round cake pans (for layer cake; pictured), Set aside. Combine the flour, cocoa, baking powder, baking soda, and salt, and set aside.
- Beat the butter and sugars together in a bowl using an electric mixer on medium-high speed. Beat in the eggs. Reduce speed to medium-low. Stir the sour cream, vanilla, and milk together and add it in thirds, alternating with the flour mixture. Beat until batter is smooth, about 3 more minutes.
- Divide the batter equally between the prepared pans and bake until a wooden skewer inserted into the center tests clean. For layer cake, it should take about 25 minutes. Cool on a wire rack.
- Trim cooled cake layers, if necessary, to make level. I used thisvanilla cream to put in between the cake layers.
- To create a wickedly good web (as pictured): Pour Chocolate Glaze over the top of an un-iced layer cake. Spread the glaze over the cake’s edges and smooth the sides. Fill a small piping bag with three to four tablespoons of melted white chocolate, then starting at the center of the top of the cake, pipe the white chocolate in a spiral. Drag a toothpick from the center of the spiral to the cake’s edge. Repeat every 1 1/2 inches to create a web effect.
Chocolate Glaze Recipe
|9 ounce(s)||bittersweet chocolate, finely chopped|
|1 1/2 tablespoon(s)||butter|
|1/2 cup(s)||heavy cream|
- Place the chocolate and butter together in a heat-proof bowl; set aside. Heat the heavy cream until it just begins to boil and immediately pour over the chocolate. Stir gently until smooth. Let sit until slightly thickened before using to glaze cakes, about 3 minutes. Place the cake in the refrigerator for 5 to 10 minutes to set the chocolate.