Spooky Chocolate Cake

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FEATURED PRODUCTS

	Chocolate Flavoured Bettercreme^®
	Vanilla or Dairy Flavoured Bettercreme^®
	Dark Chocolate Ganache
	6” or 8” Signature Chocolate Sponge

Base ice a 6” or 8” Signature Chocolate Sponge using Chocolate Bettercreme.
Comb scrape the sides to add texture.
Allow to chill for at least 30 mins.
Heat up some chocolate ganache over a double boiler.
Fill a piping bag with the slightly warm ganache, pour over the chilled cake allowing the ganache to drip over the edges.
Allow to set.
Fill a piping bag fitted with a plain round nozzle with soft peak Vanilla/ Dairy Bettercreme^®.
Pipe a cluster of tiny, pointed crème dollops on top of the cake.
Fill a paper piping bag with some of the melted ganache. Pipe eyes and a mouth onto each dollop to resemble a ghost.