Last stretch before Halloween! I don't usually detail the steps of my recipes with photos . But here, I found that the subject lent itself well to a small picture tutorial on cake decoration. It is indeed a decoration accessible to all, made with marzipan and melted chocolate, no need to run the delicatessen to find special ingredients, the same goes for accessories, a rolling pin, a knife and a toothpick enough. The cake is layered with 2 chocolate cakes stacked and separated and covered by a layer of marzipan, hence its height. With no small molds of the circumference that I wanted, I used a round pan removable bottom plate 16cm in diameter. The little ghosts are on the theme of Halloween, but this type of decoration can be customized for any occasion and cakes. So be creative!!!
Ghost Chocolate Cake & Marzipan
Based on a decoration by I am a Baker
Cooking: 30mins (x2 if you only have one mold)
Decoration time: 30mins
A little over 8-10 people
- 400g cooking chocolate
– 240g salted butter
– 6 eggs
– 240g sugar
– 2 tbsp of vanilla sugar
– 6 tbsp plain flour
– 500g white marzipan (dont 200g pour les fantômes)
– 100g cooking chocolate
– icing sugar
Pre-heat the oven to 180°C/Gas 4.
Prepare the dough for the chocolate cakes: Melt salted butter and chocolate in a bain-marie (place the bowl over a pan of simmering water and leave until the chocolate and butter melts). In a bowl, beat the eggs, sugar and vanilla sugar until the mixture blanchisse.Verser butter and melted chocolate, stirring. Add 6 tablespoons of flour and whisk until a you get a homogeneous mixture.
Divide this mixture into 2 by pouring it into 2 small molds of the same size previously buttered (here, 16cm in diameter, you can use larger molds, but the cake will be flatter). If you do not have two molds of the same size, proceed by cooking them in 2 times using the same mold thoroughly cleaned between the 2 cookings. Bake at 180°C for 25-30min. Leave the 2 cakes to cool.
Cake decoration: Meanwhile, prepare the steps of the cake decoration. Start by preparing the little ghosts, roll small pieces of marzipan into a cylinder, make it pointy at the end and flatten them vertically (the pointy end towards the top, see photo below), Finally, bend slightly the pointy top to give it the shape of a ghost.
Assembling the cake: Once the 2 cakes are baked, put about 100g of almond paste on a board covered with icing sugar and flatten with a rolling pin . Cut a circle the size of the mold following the edges with a sharp knife. Once the 2 cakes are cool, first put a cake on a baking rack, then put the disc of marzipan on top and top with the second cake.
Then spread 150g of marzipan with a rolling pin on a board covered in icing sugar again to form a disk big enough to cover the entire cake as a layer. No need to form a perfect record, but the entire cake must be covered. Then flatten the folds of the marzipan around the cake and cut the exceeding lengths on the bottom with a sharp knife.
Prepare the chocolate icing: Melt 100g of chocolate in a bain marie (place the bowl over a pan of simmering water and leave until the chocolate melts) and then pour it on the center of the cake covered with marzipan. Spread the melted chocolate using a knife or spatula to push towards the edges. Then let the chocolate trickle along the edges.
Finally dip a toothpick in the remains of the melted chocolate from the pan and draw eyes and mouths to the little ghosts before putting them on the cake. Let cool in the open air (except in case of extreme heat) so that the chocolate freezes.
Store in refrigerator and take out ten minutes before serving.