Halloween Chocolate Cake with Orange

Halloween kage - Opskrift på halloween chokoladekage med appelsin

Halloween Chocolate Cake with Orange

Recipe for a moist Halloween chocolate cake – topped with spider web icing

Course Dessert

Cuisine Danish

Nøgleord Halloween cake, Halloween recipes

Total Time 1

Servings people

Calories 413kcal

Ingredients

Chocolate cake

200 g plain flour
250 g sugar
160 g butter
80 g dark chocolate
3 eggs
150 ml milk
1 orange, – juice and finely grated zest – about 50 ml juice
50 ml cocoa powder
2 tsp baking powder
1 tsp vanilla sugar
1 large pinch of salt

Icing

300 ml icing sugar
3 tbsp cocoa powder
5 tbsp water, approx. – perhaps a little more

Instructions

Melt the butter in a saucepan, turn off the heat and stir in the chocolate until it has melted.
Whisk the eggs and sugar until pale, thick and fluffy.
Mix all the dry ingredients together and fold half of them into the egg mixture, – without knocking the air out of it.
Add the butter and chocolate mixture and fold it thoroughly into the batter.
Add the remaining half of the dry ingredients and fold them well into the batter, followed by the milk, orange juice and zest, and stir until the batter is smooth and free of lumps.
Line the base of a springform tin about 24 cm in diameter with baking paper, and grease both the base and the sides with a little butter.
Pour in the batter and bake the cake in the middle of the oven at 180°C, conventional oven (top and bottom heat), for about 35 minutes.
Insert a skewer or similar into the centre of the cake to check that it is baked through; if not, give it a couple of minutes more.
Let the cake cool before you take it out of the tin and decorate it with the icing.
Stir the icing sugar and water together, – adding the water a little at a time until you have a good, fairly thick icing. Set aside about 50 ml of the icing and put it in a piping bag.
Now stir the cocoa powder into the rest of the icing, – adding a little more water if needed.
Spread the cocoa icing over the cake, – it can be a good thick layer, and it is fine if it runs a little down the sides. Work quickly so the icing does not set.
Now pipe a dot in the centre of the cake, and pipe circles around the dot about 2 cm apart, – until you reach the edge of the cake. Do this quickly too, so the icing does not set.
Using a knitting needle or similar, now draw lines from the dot in the centre of the cake out towards the edge, – this forms a beautiful, soft spider web. Continue all the way round, making the lines as close together as you like.

Nutrition