Edible blood. Yep, it’s gross. And it’s totally a thing for halloween. Chocolate sauce helps deepen the red color, so your edible blood looks disgustingly realistic. But if chocolate doesn’t go with what you’re making, just add a few drops of brown, black or purple food coloring.
NUTRITION: PER SERVING
- CALORIES- 616KCALS
- FAT- 21.6G (13.3G SATURATED)
- PROTEIN- 6.8G
- CARBOHYDRATES-98G (78.1G SUGARS)
- FIBRE- 1.5G
- SALT- 0.5G
Ingredients of Blood splatter cake(American)
For the red velvet sponge
- 180g unsalted butter, softened, plus extra to grease
- 450g caster sugar
- 3 large free-range eggs, lightly beaten
- 1½ tsp vanilla extract
- 450g plain flour
- 30g cocoa powder
- 1 tsp salt
- 360ml buttermilk
- 2 x 15g tubes Dr Oetker red gel food colouring
- 1½ tbsp white wine vinegar
- 1½ tsp bicarbonate of soda
For the frosting
- 120g unsalted butter, softened
- 720g icing sugar
- 300g full-fat cream cheese (we used Philadelphia)
For the glass shards
- 200g bag Fox’s glacier mints
For the blood splatter
- 2 tbsp cornflour
- 2 tsp runny honey
- 1 tsp liquid red food colouring gel
- 3 drops liquid green or blue food colouring gel
You’ll also need…
- 3 x 20cm sandwich tins, greased and base lined with non-stick baking paper
Also Read: Spaghetti Bolognese (British)
Method of Blood splatter cake(American)
- Heat the oven to 180 ° C / 160 ° C with fan / gas 4. In a large bowl, whisk the butter and sugar with an electric mixer for 5 minutes until they are pale and fluffy.
- Gradually add the eggs and vanilla extract. Combine flour, cocoa and salt in another bowl.
- Sift half of the egg mixture, then stir in with a large metal spoon moving in figure eight. Stir in half the buttermilk followed by the rest of the flour / cocoa mixture.
- Add the food coloring in red gel to the remaining buttermilk, mix well, then pour over the cake dough and fold.
- Finally, mix the vinegar and baking soda (it foam), add it to the cake bowl, then stir in until it is well mixed. Work quickly, divide the cake mix between the 3 cake pans and level the tops.
- Bake for 30 to 35 minutes until a skewer pressed into the media comes out clean. Let the sponges cool in the boxes for 5 minutes before placing them on racks to cool them completely.
- To make the frosting, use an electric mixer to beat the butter, icing sugar and cream cheese in a mixing bowl until smooth.
- Put one of the sponges on a serving plate, cover with a good layer of frosting, add a second layer of sponge and repeat, finishing with the last sponge.
- Cover the entire cake, top and sides with a thin layer of “breadcrumbs” (see Know-how) with frosting.
- Refrigerate in the refrigerator for 30 minutes to harden. Cover the cake with the remaining frosting, smoothing the top and sides with a palette knife.
- Return to the refrigerator for 1 hour to firm.
- Meanwhile, make the shards of glass. Line a baking sheet with non-stick baking paper, place the ice-cream mints in the center and place in the hot oven for 5-7 minutes to melt.
- Remove from the oven and let cool and harden on the pan. You can then break the “glass” by breaking it with your hands or hitting it in the baking sheet.
- For blood splashes, put the cornflour in a small bowl, whisk in 1 tablespoon of cold water followed by honey and two food colors.
- Pierce the cake with the glass shards.
- Cover your surfaces and splash the cake with blood using a teaspoon or toothbrush to get the right effect.