Sometimes I'll be flipping through a cooking magazine and see an item, say a chocolate cheesecake with a ganache glaze and a green sparkly sugar snake, and think, I'm going to make that. The majority of the time I rip out the recipe, add it to the "must-make" stack, and forget about it. But, sometimes the stars align and I do end up making said item. And so is the tale of the snake cake from the current issue of Martha Stewart Living.
Don't be intimidated, this cake is not that hard to make. It's a standard chocolate cheesecake and typical chocolate ganache. The most difficult part is cutting out the snake stencil. Completing the cake is wildly rewarding, I found it more satisfying than actually eating a piece, and regretted not making it for a party where it could be properly displayed and admired. It's perfect for Halloween or a Harry Potter-themed birthday party, so if you're feeling daring, get the recipe and read more.
Ingredients For the crust Directions Serves 10-12. *I used pink sugar instead of red, because that's what I had on hand. **I made this in a 9-inch springform pan and had lots of leftover batter.
Snake Cake With Venom Glaze
1/2 cup plus 2 tablespoons all-purpose flour
2 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
2 ounces (4 tablespoons) unsalted butter
1/3 cup packed light-brown sugar
2 tablespoons plus 1 1/2 teaspoons granulated sugar
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the filling
2 1/4 cups granulated sugar
1/4 cup plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 1/2 teaspoonsunsweetened Dutch-process cocoa powder
2 pounds plus 10 ounces cream cheese, softened (from six 8-ounce blocks)
3/4 cup sour cream
3/4 teaspoon pure vanilla extract
3 large eggs plus 1 large yolk
6 ounces bittersweet chocolate (preferably 61 percent cacao), melted and cooled slightly
Boiling water, for pan
For the glaze
8 ounces bittersweet chocolate (preferably 61 percent cacao)
1 tablespoon corn syrup
1 1/4 cups heavy cream
For the decoration
Green and red* powdered food coloring
For the crust
*I used pink sugar instead of red, because that's what I had on hand.
**I made this in a 9-inch springform pan and had lots of leftover batter.