Halloween is not really a big holiday in our house anymore. We carve pumpkins if we want to, dress up if we feel like it, but no more trick-or-treating. But that doesn’t mean that I can’t bake up a themed dessert!
Which is, of course, what I planned. But human nature being what it is and this imperfect world of ours being imperfect, it didn’t go to according to plan. BUT! It turned out…mostly. The ganache with the cake is a little odd, but it is yummy.
A couple of tips; you need to work the the ganaches while they are still soft but not too hot, because you need to be able to pull the knife through them both. A good tip is to run the knife through hot water to ensure a clean cut.
2¼ cups cake flour
1¼ cups granulated sugar
2 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter, at room temperature, cut into 2-inch pieces
¼ c. coconut oil,
6 egg whites
1 cup coconut milk
1 t. vanilla extract
- Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside.
- Sift the cake flour into the bowl of an electric mixer. Add the sugar, baking powder and salt and beat on low speed for 15 seconds to combine. Add the butter pieces and beat on low speed for 1 minute, or until the mixture is coarse and crumbly.
- In a separate medium bowl, whisk together the egg whites, coconut milk and the 1 cup shredded coconut until combined. Scrape the seeds from the vanilla bean into the mixture and whisk to thoroughly incorporate the seeds throughout the mixture.
- Add half of the coconut milk mixture to the dry ingredients and beat on medium-high for 1 minute. Scrape down the sides and bottom of the bowl, add the remainder of the coconut milk mixture and beat on medium speed for 30 seconds, or until the batter is well-mixed, light and fluffy.
- Divide the batter evenly between the cake pans and bake for 35 to 45 minutes, or until the tops are firm and golden brown and spring back when pressed lightly in the center. Let the cakes cool completely in the pans on a wire rack.
10 oz. dark chocolate
1 cup heavy cream
2 Tb. corn syrup
- Heat the heavy cream in the microwave until it simmers. Remove and add the chocolate.
- Allow it to sit for 10 minutes then add the corn syrup and gently stir.
- Once smooth, tap the bowl on the counter to remove bubbles. Cool to room-temperature.
- Once the ganache is cool, pour over the top of the cake.
White Chocolate Ganache:
¾ c. white chocolate chips
¼ c. heavy cream
1 T. corn syrup
- In a saucepan over medium heat, simmer all ingredients until melted (it may look lumpy, if this happens, run it in a food processor until smooth.)
- Pour white ganache over chocolate in circles all around the cake. Use a knife to pull lines away from the center of the cake to resemble a spider web.
Ganache from A Spicy Perspective