A cake for a pre-half term Halloween event at school: light chocolate Genoise sponge, sandwiched together with a light, moussey chocolate Italian buttercream and a few fresh raspberries. The cake is surrounded by a thin, crisp tempered chocolate “cobweb”.
The eyeballs were made using silicon cake pop moulds, painted with a thin white chocolate casing and filled with chocolate ganache and a little raspberry purée: the raspberry oozes out as you bite into the eyeballs and it works so well with dark chocolate. I made many of these eyeballs and they work well as novelty chocolates truffles in their own right.
Raspberry fruit “leather” coils were used for the tendons and few drops of very softly-set fresh raspberry “blood” jelly dripped off the eye’s tendons!
This is certainly an indulgent cake for serious chocolate lovers, but the raspberry cuts through its richness in a subtle but effective manner. Overall, though, this is not too heavy a cake to eat.
A fun cake to make, because of, or in spite of, its depravity!