Chocolate Blackberry Elegantly Gothic Halloween Cake

Chocolate blackberry elegantly gothic Halloween cake with blackberry swiss meringue buttercream and backberry ganacheIt does occur to me that seeing as my blog name is the Domestic Gothess there is a serious lack of gothic bakes…this cake is here to rectify that oversight. I went all out with the food colouring for this one so make sure that you have a couple of pots of each colour, one probably won’t be enough!

Chocolate blackberry gothic Halloween cake, moist chocolate cake with blackberry jam, swiss meringue buttecream and ganacheThis is a Halloween cake for those of you who don’t like the gory side to the holiday, but it isn’t just about the decoration; take away the food colouring and bits on top and you are left with an utterly delicious chocolate blackberry cake which would be suitable for any occasion. Indeed you don’t even really need the colouring as the blackberry puree in the buttercream dyes it a beautiful natural shade of purple, and the blackberry ganache is a purply-red; natural just wasn’t what I was going for here! There are three layers of moist chocolate cake (dyed black), filled with blackberry jam and iced with blackberry swiss meringue buttercream, topped with blackberry ganache and purple marbled chocolate bark shards and black fondant roses; it is delicious, decadent and thoroughly over the top gothic.

Chocolate and blackberry gothic Halloween cake with blackberry jam, blackberry swiss meringue buttercream and blackberry ganacheI used a couple of different types of dye, black gel for the cake and ganache (you will need two pots), violet gel for the buttercream, and powdered violet colouring for the chocolate bark. It is very important to use only powdered or oil based food colouring for the chocolate, as if you use a water based one (including gel) your chocolate may seize. I used shop bought black fondant to make the roses on top, following this tutorial.

Chocolate and blackberry cake - three layers of moist chocolate cake with blackberry jam, backberry swiss meringue buttercream and blackberry ganacheDon’t be intimidated by the long recipe, the cakes can be baked the day before assembly, or even a good while in advance if you wrap them well once cold and freeze them; just remove them from the freezer an hour or so before you want to ice them. The chocolate bark can be made up to a week ahead and stored in an airtight container; the fondant roses can be made a couple of days in advance, in fact it is best to do so so they can dry out. However, I don’t recommend making the buttercream or ganache in advance; you can make the buttercream a few days ahead and store it in the fridge, but if you leave it sitting around for any length of time (even for a couple of hours) you may find that it splits (don’t worry, this doesn’t happen once the cake has been iced); this isn’t the end of the world and if it happens all you need to do is microwave a dollop of the buttercream until it melts then gradually drizzle it back into the remaining buttercream while whisking at a high speed and it will come back together. You will probably have a bit of blackberry puree left over after making the buttercream and ganache, don’t throw it away, it will keep in the fridge for a few days and is delicious swirled into yoghurt or with pancakes.

Chocolate and blackberry Halloween cake; three layers of moist chocolate cake with blackberry jam, swiss meringue buttercream and ganache

Chocolate Blackberry Elegantly Gothic Halloween Cake
 
Author:
Ingredients
Cake
  • 60g (1/2 cup) cocoa powder, sifted
  • 6 tbsp boiling water
  • 4 tsp black gel food colouring (optional)
  • 100g (1/3 cup + 1 heaped tbsp) softened butter
  • 175g (1 cup) light brown soft sugar
  • 100g (1/2 cup) caster sugar
  • 175g (1 + ½ cups) self-raising flour, sifted
  • 1 rounded tsp baking powder
  • 3 large eggs, beaten
Chocolate Bark
  • 150g (5oz) dark chocolate, chopped
  • 75g (3 oz) white chocolate, chopped
  • about ½ tsp purple powdered food colouring (optional) (DO NOT use water based colouring (including gel), powdered or oil based only)
Blackberry Puree
  • 500g (17 oz) blackberries (fresh or frozen)
  • 50g (1/4 cup) sugar
Blackberry Swiss Meringue Buttercream
  • 200g egg white (5 large)
  • 275g (1 + ⅓ cup) caster sugar
  • 375g (1 + generous ½ cup) softened butter
  • 125g blackberry puree (1/3 + ⅛ cup)
  • 1 tsp vanilla extract
  • about 1 tsp purple gel or powdered food colouring (optional)
Blackberry Ganache
  • 100g (3.5 oz) dark chocolate, chopped
  • 100g blackberry puree (generous ⅓ cup)
  • 30ml (1/8 cup) full fat milk, plus extra as needed
  • 30g (2 tbsp) butter
  • about 1 tsp black gel food colouring (optional)
To Assemble
  • about 4 heaped tbsp blackberry jam
  • black fondant for the roses
  • Silver lustre dust
  • black and purple sprinkles as desired
Instructions
To Make The Cake
  1. Preheat the oven to 180C/350F/gas mark 4, grease and line three 15cm/6in round tins.
  2. Mix the cocoa powder and boiling water together in a large bowl until it forms a smooth paste, mix in the food colouring then add all of the other ingredients and beat with an electric mixer until it forms a smooth, thickish batter.
  3. Divide the mixture between the tins and bake for about 25 minutes until a skewer inserted into the centre comes out clean, leave to cool in the tins for 10 minutes then transfer to a wire rack to cool completely.
To Make The Chocolate Bark
  1. Line a baking tray with a sheet of greaseproof paper.
  2. Melt the dark and white chocolates in separate bowls over a pan of gently simmering water, do not allow the water to become too hot and don't get any in the chocolate.
  3. Mix the powdered food colouring into the white chocolate a little at a time until you reach your desired shade.
  4. Pour the dark chocolate onto the greaseproof paper and spread it out into an approx 15x25cm/6x10in rectangle, drizzle the white chocolate over the top and drag a toothpick through it to swirl the two colours together.
  5. Set the chocolate aside until it has set but is still slightly soft then use a very sharp knife to cut it into triangular shards of varying sizes, place in the fridge until hard. Store in an airtight container.
To Make The Blackberry Puree
  1. Place the blackberries and sugar in a saucepan, bring up to a simmer and cook until the blackberries have broken down and become mushy. Pour into a blender and blitz until it becomes a puree then pass it through a fine mesh sieve into a bowl, cover and refrigerate until cold.
To Make The Blackberry Swiss Meringue Buttercream
  1. Place the egg whites and sugar in a spotlessly clean heatproof bowl (the bowl of your stand mixer if you have one) and place the bowl over a pan of gently simmering water, make sure that the base of the bowl doesn't touch the water.
  2. Gently whisk the eggs (with a hand whisk, not an electric one) until the sugar has dissolved, if you rub the mixture between your fingers it should feel smooth with no hint of graininess. It should measure 60C/140F on a thermometer.
  3. Remove the bowl from the heat and whisk with an electric mixer/stand mixer on high until the egg whites have formed a stiff, glossy meringue and the mixture is completely cold, the base of the bowl should feel cool to the touch, this will take about 10 minutes.
  4. Turn the mixer down to low and gradually add the butter, a tablespoon at a time, mixing to incorporate after each addition. The mixture may curdle or begin to look soupy, just keep on whisking and it will come back together.
  5. Once all of the butter has been incorporated and the buttercream is smooth and silky, whisk in the blackberry puree gradually, a spoonful at a time. The mixture shouldn't split, but if it does don't worry! Just place a couple of heaped tablespoons of the buttercream in a small bowl and microwave it until it has melted, then drizzle it back into the rest of the buttercream slowly while whisking on a high speed, after a couple of minutes of whisking it will come back together.
  6. Finally whisk in the vanilla extract and add the food colouring a little at a time until you reach your desired shade.
Assemble The Cake
  1. Trim the tops of the cakes if necessary to level them then place one layer on a cake stand or serving platter, spread over a thinish layer of the buttercream. Place a generous dollop of the buttercream in a piping bag fitted with a large (1.5cm) plain nozzle; pipe a ring of the buttercream just inside the edge of the cake, this forms a dam to stop your jam from leaking out.
  2. Fill the gap in the middle of the ring with a couple of heaped tablespoons of blackberry jam. Spread a thinish layer of the buttercream over the bottom of one of the other cake layers and place in buttercream side DOWN on top, press down gently. Spread a thinish layer of buttercream on top of the cake, pipe another ring of buttercream around the edge and fill with jam. Spread a thinish layer of buttercream over the TOP side of the remaining cake layer then place it buttercream side DOWN on to the cake so that the top surface of the cake is the base to create a completely flat surface, press down gently.
  3. Crumb coat the cake by spreading a very thin layer of buttercream over the entire cake, don't worry about being too neat at this point, just make sure that the whole cake is covered. Place in the fridge for 15 minutes until the buttercream has set.
  4. Spread a thick layer of buttercream over the whole cake, using an offset palette knife or plastic dough scraper to get it really smooth, take your time and fill in all the gaps but don't worry too much about getting it absolutely perfect. Place the cake in the fridge while you make the ganache.
To Make The Blackberry Ganache
  1. Place the chocolate in a heatproof bowl, heat the blackberry puree and milk together in a small pan until boiling then pour over the chocolate and stir until smooth, add the butter and stir until it has melted.
  2. Add the food colouring a little at a time until it reaches the desired shade. Due to the blackberry puree the ganache is a little thicker than usual and will not set as firm as regular ganache. If you find that it is too thick to pour so that it drips down the sides of the cake, stir in some warm milk a little at a time until it reaches a pourable consistency.
  3. Pour the ganache over the top of the cake, using a palette knife or the back of a spoon to encourage it to drip over the edge and down the sides.
  4. Allow the ganache to set a little then place any leftover buttercream in a piping bag fitted with a small star nozzle. Decorate the top of the cake with the chocolate shards and fondant roses, pipe blobs of the buttercream and sprinkle with edible lustre dust and black and purple sprinkles if you have them.

Β Chocolate blackberry cake - three layers of moist chocolate cake with blackberry jam, blackberry swiss meringue buttercream & blackberry ganacheChocolate & blackberry Halloween cake; three layers of moist chocolate cake with blackberry jam, swiss meringue buttercream & ganacheI am sharing this with Saucy Saturdays Hosted By The Flavour Bender, Take Two Tapas, La Petit Chef and Mid-Life Croissant, Fabulous Foodie Fridays, Fiesta Friday hosted by Cooking With Aunt Juju and I’ll Cook You Wash, Foodie FriDIY, Foodie Friends Friday, Friday Favourites, Friday Features and Cake Club
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84 Comments on Chocolate Blackberry Elegantly Gothic Halloween Cake

  1. Annie Allen
    October 21, 2015 at 8:35 am (8 months ago)

    oh my god your artistic skill has no bounds!! incredible! x

    Reply
    • hannahhossack
      October 22, 2015 at 8:37 am (8 months ago)

      Lol! thanks Annie πŸ™‚ x

      Reply
  2. Lucy Parissi
    October 21, 2015 at 9:12 am (8 months ago)

    You are an artist. And you should be baking professionally – sure you would get tons of commissions! This looks amazing – a gothic wedding cake perhaps? Or a Monster High one (sorry – got kids that’s where my mind went…) Will make sure to pin and share

    Reply
    • hannahhossack
      October 22, 2015 at 8:36 am (8 months ago)

      Thanks Lucy πŸ™‚ I’ve already had a couple of friends commission birthday cakes! My little cousin is really into Monster High, she hasn’t seen this cake yet but I think shes going to love it! xx

      Reply
  3. Angela x/ Only crumbs Remain
    October 21, 2015 at 10:16 am (8 months ago)

    Wow, that cake is absolutely stunning. And I bet it tastes divine with the blackberries and chocolate! Pinning.
    Angela x

    Reply
    • hannahhossack
      October 22, 2015 at 8:34 am (8 months ago)

      Thanks Angela πŸ™‚ The blackberry ganache is one of the most delicious things I have ever tasted! x

      Reply
  4. vikalinkafood
    October 21, 2015 at 3:29 pm (8 months ago)

    Incredibly impressive, Hannah!! I love the look of it but what I love even more is the description. It sounds so delicious and KILLS ME that I can’t taste! xx

    Reply
    • hannahhossack
      October 22, 2015 at 8:33 am (8 months ago)

      Thanks Julia! It was seriously delicious! x

      Reply
  5. sally
    October 21, 2015 at 5:58 pm (8 months ago)

    Amazing talent bella. The bake off beckons!

    Reply
    • hannahhossack
      October 22, 2015 at 8:32 am (8 months ago)

      Thanks Ma πŸ™‚ x

      Reply
    • hannahhossack
      October 22, 2015 at 1:18 pm (8 months ago)

      Thank you!

      Reply
    • hannahhossack
      October 22, 2015 at 1:19 pm (8 months ago)

      Thanks Sarah πŸ™‚ blackberry and chocolate together are amazing, the blackberry ganache is one of the most delicious things I have ever tasted!

      Reply
  6. AJ Accardi
    October 22, 2015 at 11:55 am (8 months ago)

    You are a serious badass!! This rocks.

    Reply
    • hannahhossack
      October 22, 2015 at 1:19 pm (8 months ago)

      Ha ha! Thank you! πŸ™‚

      Reply
  7. David @ I Ate The Whole Thing
    October 22, 2015 at 12:25 pm (8 months ago)

    So beautiful! It’s just gorgeous. Love blackberries with chocolate! This is something that you can really throw yourself into–it’s so detailed. This is my first time on your blog but I will definitely be checking back in!
    One question on this, though: regarding the cocoa powder in the cake; is that Dutch processed or natural cocoa powder? I would guess Dutch because of the self-rising flour but if you can clarify that’d be great!

    Reply
    • hannahhossack
      October 22, 2015 at 1:25 pm (8 months ago)

      Hi David, thanks for stopping by! In the UK we don’t differentiate between Dutch Processed and natural cocoa powder and pretty much all cocoa powder sold is Dutch processed so I use it for all of my recipes.

      Reply
  8. srenker16
    October 22, 2015 at 6:16 pm (8 months ago)

    Absolutely breathtaking! I love everything about your cake, not only the gorgeous presentation but also the blackberry chocolate combo is just tooooo sinful!

    Reply
    • hannahhossack
      October 26, 2015 at 9:01 am (8 months ago)

      Thank you! It is truly delicious

      Reply
  9. Angie
    October 23, 2015 at 12:27 pm (8 months ago)

    Wowzers!! That’s some cake! No, it’s a piece of art! How could you even eat that cake? It belongs in a museum! πŸ˜€

    Reply
    • hannahhossack
      October 26, 2015 at 9:02 am (8 months ago)

      Haha! Thanks Angie, I was very reluctant to slice into it….

      Reply
  10. cookingwithauntjuju.com
    October 23, 2015 at 12:32 pm (8 months ago)

    Your stunning cake definitely has a “gothic” look to it. 4 tsp. of black gel coloring is a lot – do you find the cake has perhaps an “off taste”. I think it was red that gave a funny taste to baked goods. Happy FF #91 πŸ™‚

    Reply
    • hannahhossack
      October 26, 2015 at 9:05 am (8 months ago)

      Thank you πŸ™‚ It is quite a lot of colouring but I couldn’t taste it at all, though that may depend on the brand I suppose, I used sugarflair. It is of course entirely optional to use the colouring and the cake would look just as good (if a little less Halloweeny) without it.

      Reply
  11. Jhuls
    October 23, 2015 at 1:27 pm (8 months ago)

    What would my teeth look like when I eat a slice of this cake? πŸ˜€ This looks amazingly gorgeous, Hannah. Dark and pretty! πŸ˜‰

    Reply
    • hannahhossack
      October 26, 2015 at 9:06 am (8 months ago)

      Haha! Thanks Jhuls πŸ™‚ Strangely enough it didn’t colour my mouth at all!

      Reply
  12. Julie is Hostess At Heart
    October 23, 2015 at 1:37 pm (8 months ago)

    What a beautiful cake. You are a kitchen architect! I just love those rich blackberry colors.

    Reply
    • hannahhossack
      October 26, 2015 at 9:07 am (8 months ago)

      Thanks Julie πŸ™‚

      Reply
  13. KitchenSpells
    October 23, 2015 at 4:02 pm (8 months ago)

    This is absolutely beautiful! I love the colour of the buttercream, so pretty, and those roses are amazing! I wish my cakes looked this good!

    Reply
    • hannahhossack
      October 26, 2015 at 9:09 am (8 months ago)

      Thank you! The buttercream is actually a really beautiful colour without the food colouring as well due to the blackberry puree, if I wasn’t doing a Halloween cake I wouldn’t have used any colouring at all.

      Reply
  14. Hilda
    October 23, 2015 at 7:34 pm (8 months ago)

    How you managed to create beautiful and at the same time spooky cake I don’t know. The colours, shapes, and it even looks yummy. Well done.

    Reply
    • hannahhossack
      October 26, 2015 at 9:11 am (8 months ago)

      Thanks Hilda πŸ™‚ As my blog name suggests I have a flair for gothic design!

      Reply
    • hannahhossack
      October 26, 2015 at 9:11 am (8 months ago)

      Thank you πŸ™‚

      Reply
  15. Dani @ House in Tillford
    October 24, 2015 at 3:56 am (8 months ago)

    You have done such an amazing job with decorating the cake- very impressive! And looks pretty tasty too

    Reply
    • hannahhossack
      October 26, 2015 at 9:12 am (8 months ago)

      Thanks Dani πŸ™‚ It is very tasty!

      Reply
  16. Rawan
    October 24, 2015 at 8:51 am (8 months ago)

    i will definitely poke around this and manage to veganize it! it looks wonderful x

    Reply
    • hannahhossack
      October 26, 2015 at 9:13 am (8 months ago)

      Thank you πŸ™‚ Good luck with the veganizing!

      Reply
  17. Kaila
    October 24, 2015 at 2:31 pm (8 months ago)

    Oh my goodness! This cake is simply fabulous! I love that you can prepare bits in advance, so the recipe isn’t as intimidating. The cake itself is stunning. I love how even the layers came out, and of course the decorations on top, are perfect for Halloween. Happy FF, and I hope you have a fabulous weekend!

    Reply
    • hannahhossack
      October 26, 2015 at 9:14 am (8 months ago)

      Thanks Kaila, If I’m doing a really long recipe I always try and make sure that bits of it are doable in advance, it all becomes a bit much otherwise!

      Reply
  18. illcookyouwash
    October 24, 2015 at 11:28 pm (8 months ago)

    Oh. My. Goodness!! This looks SPECTACULAR! I absolutely love the colours and the dramatic gothic-ness of the entire thing. It sounds delicious as well. This is the first FF post I’m looking at and I’m already starving! Thanks for sharing πŸ™‚

    Reply
    • hannahhossack
      October 26, 2015 at 9:15 am (8 months ago)

      Thank you!

      Reply
  19. Lauren @ Create Bake Make
    October 25, 2015 at 9:47 am (8 months ago)

    Wow, this cake looks too good to eat! It’s stunning!
    Thanks for linking up with us for Fabulous Foodie Fridays!

    Reply
    • hannahhossack
      October 26, 2015 at 9:15 am (8 months ago)

      Thanks Lauren πŸ™‚ I was very reluctant to slice into it!

      Reply
  20. carolinescookingblog
    October 25, 2015 at 7:32 pm (8 months ago)

    That cake is absolutely stunning! And I love the blackberry flavoring as well.

    Reply
    • hannahhossack
      October 26, 2015 at 9:16 am (8 months ago)

      Thanks Caroline πŸ™‚

      Reply
  21. Feeding Finn
    October 25, 2015 at 8:09 pm (8 months ago)

    Oh wow this looks amazing πŸ™‚ Chocolate and blackberry – yum x

    Reply
    • hannahhossack
      October 26, 2015 at 9:16 am (8 months ago)

      Thank you!

      Reply
  22. Ginger
    October 25, 2015 at 8:35 pm (8 months ago)

    Fantastic – it sounds as delicious as it looks!

    Reply
    • hannahhossack
      October 26, 2015 at 9:17 am (8 months ago)

      Thank you πŸ™‚ it definitely is just as delicious as it looks!

      Reply
  23. loveswah
    October 25, 2015 at 10:02 pm (8 months ago)

    Oh wow this cake is incredible!!

    Reply
    • hannahhossack
      October 26, 2015 at 9:17 am (8 months ago)

      Thank you!

      Reply
  24. Angela - Patisserie Makes Perfect
    October 25, 2015 at 11:30 pm (8 months ago)

    This is really impressive Hannah. There’s a lot of techniques in here. You’ve executed the flowers amazingly and the I love the vibrant purple of swiss meringue buttercream. A great cake! x

    Reply
    • hannahhossack
      October 26, 2015 at 9:19 am (8 months ago)

      Thanks Angela, there are a lot of components! At least it can be prepared over the course of a few days! x

      Reply
  25. Elizabeth
    October 26, 2015 at 6:32 am (8 months ago)

    Oh my goodness gracious me I am in love with this cake – it’s beautiful!!! #recipeoftheweek

    Reply
    • hannahhossack
      October 26, 2015 at 9:19 am (8 months ago)

      Thanks Elizabeth πŸ™‚

      Reply
  26. Charlotte Oates
    October 28, 2015 at 11:43 pm (8 months ago)

    This is just stunning Hannah, I love how you’ve made the buttercream look like velvet. You should definitely do more gothic bakes on the blog.

    Reply
    • hannahhossack
      November 5, 2015 at 10:04 am (8 months ago)

      I hope to! I don’t know whether they will only be popular around Halloween though…

      Reply
  27. hijackedbytwins
    October 29, 2015 at 2:07 pm (8 months ago)

    Oh wow that looks amazing! Delicious and elegant x #BakeoftheWeek

    Reply
    • hannahhossack
      November 5, 2015 at 9:59 am (8 months ago)

      Thanks Kirsty πŸ™‚ x

      Reply
  28. Honest mum
    October 30, 2015 at 12:45 pm (8 months ago)

    This is INCREDIBLE! Please tell me you are writing a book. Thanks for linking up to #tastytuesdays

    Reply
    • hannahhossack
      November 5, 2015 at 9:58 am (8 months ago)

      Ha ha! Thanks Vicki πŸ™‚ x

      Reply
  29. apuginthekitchen
    October 30, 2015 at 12:47 pm (8 months ago)

    Thats an amazing cake, you are so incredibly talented and creative.

    Reply
    • hannahhossack
      November 5, 2015 at 9:58 am (8 months ago)

      Thank you!

      Reply
  30. Take Two Tapas
    October 30, 2015 at 2:59 pm (8 months ago)

    If you ask me, there are not enough goth bakes!! I feel you! Can’t wait to follow and see what other “dark” treats you make!!! Thanks for linking up with Saucy Saturdays!!

    Reply
    • hannahhossack
      November 5, 2015 at 9:57 am (8 months ago)

      Agreed! I need to make more!

      Reply
  31. Louise | Cygnet Kitchen
    October 30, 2015 at 6:24 pm (8 months ago)

    Wow, Hannah!! Such a lot of work has gone into this amazing cake, you are so clever!

    Reply
    • hannahhossack
      November 5, 2015 at 9:48 am (8 months ago)

      Thanks Louise πŸ™‚ it took me two days…it’s a good job I enjoy being in the kitchen! x

      Reply
  32. Dini @ The Flavor Bender
    October 30, 2015 at 10:41 pm (8 months ago)

    I cannot get over how beautiful this looks Hannah!! I am in absolute awe! Love the colours and the decorations πŸ™‚

    Reply
    • hannahhossack
      November 5, 2015 at 9:36 am (8 months ago)

      Thanks Dini πŸ™‚

      Reply
  33. Johanne Lamarche
    October 31, 2015 at 12:19 am (8 months ago)

    Having just returned from New Orleans, that cake could totally rock Mardi Gras too! Drop dead gorgeous but bet it was sooooo good too. Love the blackberries and athe white and dark chocolate. Work of art.

    Reply
    • hannahhossack
      November 5, 2015 at 8:59 am (8 months ago)

      Oh I’d love to go to Mardi Gras one day! New Orleans sounds amazing πŸ™‚ Thanks Johanne

      Reply
  34. Nikki Frank-Hamilton
    October 31, 2015 at 12:43 am (8 months ago)

    This is so gorgeous, the coloring, shapes, artistic aesthetic. I love it. I can imagine the flavor is as good as the look!!! Love it/!

    Reply
    • hannahhossack
      November 5, 2015 at 8:54 am (8 months ago)

      Thanks Nikki! And yes, it does taste as good as it looks!

      Reply
  35. Linda
    October 31, 2015 at 4:24 pm (8 months ago)

    What a gorgeous gothic cake! I love the deep violet color….beautiful and elegant! πŸ™‚

    Reply
    • hannahhossack
      November 5, 2015 at 8:53 am (8 months ago)

      It is a lovely purple isn’t it, it was a beautiful colour before I added food colouring as well due to the blackberry. Thanks Linda!

      Reply
    • hannahhossack
      November 5, 2015 at 8:51 am (8 months ago)

      Thank you!

      Reply
  36. Anne
    November 1, 2015 at 12:43 am (8 months ago)

    Hi Hannah! I’m in the process of making a cake inspired by yours, all I’ve got left to do is make the ganache.. I’ve run into a little problem though, in the description for how to make the ganache you mention butter but there is no butter in the ingredients list? Please help!

    Reply
    • hannahhossack
      November 1, 2015 at 9:28 am (8 months ago)

      Hi Anne, I’m so sorry about that and thank you for pointing it out to me! It should be 30g (2 tbsp) butter, I’ve updated the recipe. I hope my error didn’t spoil your cake!

      Reply
  37. petra08
    November 2, 2015 at 8:56 pm (8 months ago)

    If I could bake a cake like this I would take out and show it off around town! It looks absolutely amazing! Wow! πŸ™‚

    Reply
    • hannahhossack
      November 5, 2015 at 8:43 am (8 months ago)

      Ha ha! I was tempted to show it off!

      Reply
  38. kerrycooks
    November 5, 2015 at 1:16 pm (8 months ago)

    This is seriously gothic and seriously beautiful! Thank you so much for entering it in October’s Cake Club

    Reply
    • hannahhossack
      November 10, 2015 at 9:24 am (8 months ago)

      Thanks Kerry!

      Reply

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