Spider web cake

Ingredients for 1 servings:

• 170 g flour
• 80 g cocoa powder
• 1 tsp baking soda
• 250 g sugar
• 2 eggs, lightly beaten
• 250 ml buttermilk
• 5 drops butter-vanilla flavoring
• 125 g butter, soft
• 125 ml cream, whipped
• Fat for the mold
• 60 g butter
• 60 g dark chocolate, melted
• 60 g white chocolate, crushed, for the spider web

Instructions

Working time approx. 50 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 50 minutes

Chocolate cake with cream filling

Preheat the oven to 180°C. Grease a round cake pan (20 cm diameter) with melted butter or oil, or line the bottom and sides with baking paper. Sift the flour, cocoa, and baking soda into a large bowl and add the sugar. Combine the eggs, buttermilk, vanilla extract, and butter and pour over the other ingredients. Beat on low speed with a mixer for about 3 minutes. Beat the mixture on high speed for 5 minutes until there are no lumps and the mixture has increased in volume. Pour the batter into the pan and smooth the surface. Bake for 40-50 minutes, until a skewer inserted into the center comes out clean. Let the cake cool for about 15 minutes, then turn it out onto a wire rack. For the glaze: Combine the butter and chocolate in a small saucepan. Melt over low heat while stirring. Remove from the heat and let cool. Cut off enough of the surface of the cake to create a flat surface. Cut the cake in half horizontally. Spread whipped cream on the top half of the cake. Cover with the other half of the cake. Spread the icing over the cake with a knife. Put the white chocolate in a glass bowl and melt it in a double boiler while stirring. Remove from the heat and let cool slightly. Fill a small piping bag with the white chocolate and pipe 8 to 10 circles onto the top of the cake, getting larger towards the outside. Using a skewer, draw a line from the center of the cake and repeat this process at intervals of one cake slice to create a spider web pattern.