Halloween Bloody Cake

Ingredients

6 servings

• 360 g of dark chocolate
• 360 g of butter
• 360 g of sugar
• 200 g of flour
• 1 sachet of baking powder
• 12 eggs
• 40 cl of heavy cream
• 350 g of mascarpone
• 10 cl of grenadine syrup
• 4 teaspoons of cocoa powder
• red food coloring

Steps

1. 1

   For the cake, separate the egg whites from the yolks.

2. 2

   Beat the yolks and sugar together until pale. Add the flour and baking powder.

3. 3

   Melt the chocolate with the butter in a double boiler.

4. 4

   Incorporate the chocolate/butter mixture into the batter.

5. 5

   Whisk the egg whites with an electric mixer, add 1/3 to the batter, mix to loosen the consistency, then gently fold in the remaining egg whites in two batches.

6. 6

   Divide and bake in two identical greased and floured tins at 180°C for 35/40 min.

7. 7

   For the cream, whip the cream and mascarpone into a chantilly with an electric mixer.

8. 8

   Spread a layer of cream between the two cakes. Cover the entire cake with the rest of the cream. Chill, then add a second layer. Smooth with a spatula.

9. 9

   Keep refrigerated while making the glaze.

10. 10

    For the glaze, pour the syrup into a bowl, add the cocoa powder. Once the perfect texture is reached, add food coloring until it is blood red.

11. 11

    Drizzle over the cake for a guaranteed scary effect!