Halloween Bloody Cake

Ingredients

For 6 servings

• •360 g 360 g dark chocolate
• •360 g 360 g butter
• •360 g 360 g sugar
• •200 g 200 g flour
• •1 sachet 1 bags of yeast
• •12 12 eggs
• •40 cl 40 cl of whole liquid cream
• •350 g 350 g mascarpone
• •10 cl 10 cl grenadine syrup
• •4 c. à café 4 teaspoons of chocolate powder
• •red food colouring

Method

1. 1.For the cake, separate white from yellow.
2. 2.Beat the yolks and sugar together, until bleached. Add flour with yeast.
3. 3.Melting in a bath marries chocolate with butter.
4. 4.Incorporate chocolate/butter mixture into preparation.
5. 5.Put the whites in the electric drummer, add 1/3 to the preparation, mix to make the dough more supple and then gently 2 times the rest of the whites.
6. 6.Separate and bake in two identical buttered and floured moulds at 180°C for 35/40 min.
7. 7.For the cream, put the cream and the mascarpone in chantilly in the electric drummer.
8. 8.Put a layer of cream between the two cakes. Fully cover with the rest of the cream. Reserve fresh and add a second layer. Smooth with a spatula.
9. 9.Cool the time to icing.
10. 10.For icing, pour the syrup into a container, add the chocolate powder. Once the perfect texture has been obtained, add the dye until the blood red color.
11. 11.Make pourings on the cake for a scary effect guaranteed!