Halloween Brain Cake (Red Velvet)

Ingredients

• 250 g All-purpose flour (Sift with the bicarbonate and cocoa)
• 1 cuillère à café Baking soda (About 5 g)
• 30 g Unsweetened cocoa powder (Sift with the flour)
• 200 g Unsalted butter, softened (At room temperature)
• 200 g Granulated sugar
• 60 ml Grape seed oil (Neutral flavor, keeps the cake moist)
• 4 Egg yolks
• 1 cuillère à soupe White vinegar (Reacts with the bicarbonate to aerate the cake)
• 2 cuillères à soupe Red gel food coloring (For the cake batter)
• 240 ml Buttermilk (Makes the cake very moist, available in the dairy aisle)
• 1 cuillère à café Liquid vanilla extract
• 4 Egg whites (Whisk to stiff peaks)
• 120 ml Water (for the syrup)
• 100 g Sugar (for the syrup)
• 200 g Whole blanched almonds (For the homemade almond paste)
• 100 g Powdered sugar
• 1 Egg white (for the almond paste) (About 30 ml)
• 60 ml Liquid honey (Mixed with red food coloring for the bloody glaze)
• 1 cuillère à café Red gel food coloring (for the glaze) (Gives the blood-like appearance)

Instructions

1. Sift the dry ingredients

   Mix the flour, baking soda and cocoa powder in a bowl, then sift everything to avoid lumps.

   Time: PT5M

2. Cream the butter and sugar

   In a large bowl, beat the softened butter with the granulated sugar until the mixture is pale and fluffy.

   Time: PT5M

3. Incorporate the oil, yolks and vinegar

   Add the grape seed oil, egg yolks, white vinegar and red gel food coloring. Mix quickly.

   Time: PT4M

4. Mix the first half of the dry powders with the buttermilk

   Pour half of the sifted dry mixture into the batter, add half of the buttermilk and mix until homogeneous.

   Time: PT5M

5. Add the remaining powders and milk

   Fold in the rest of the dry mixture and the remaining buttermilk, mixing gently until the batter is smooth.

   Time: PT5M

6. Add the vanilla extract

   Pour the teaspoon of liquid vanilla extract and mix lightly.

   Time: PT1M

7. Whisk the egg whites to stiff peaks

   In a clean bowl, whisk the egg whites with the mixer until stiff peaks form.

   Time: PT5M

8. Fold in the whipped egg whites

   Add the whipped egg whites to the batter in three additions, gently lifting the mixture each time to retain the air.

   Time: PT5M

9. Bake the cake

   Pour the batter into the greased half‑sphere mold, bake at 180°C for 30 minutes. Check doneness by inserting a knife blade into the centre; it should come out dry.

   Time: PT30M

   Temperature: 180°C

10. Cool the cake

    Let the cake cool in the mold for 20 minutes, then unmold onto a rack.

    Time: PT20M

11. Carve the brain shape

    With a thin knife, cut a trench in the centre of the cake and round the edges to obtain an OV shape reminiscent of a brain. Keep the crumbs to snack on.

    Time: PT10M

12. Prepare the soaking syrup

    Bring 120 ml water to a boil with 100 g sugar for 2 minutes, then let cool completely.

    Time: PT5M

13. Soak the cake

    Generously pour the cooled syrup over the cake ensuring it is well absorbed.

    Time: PT2M

14. Prepare the homemade almond paste

    In the Cook Expert robot (or any other powerful blender), blend the blanched almonds, egg white and powdered sugar until a smooth paste forms.

    Time: PT10M

15. Form almond paste logs

    Divide the paste into several portions, roll between your hands to form logs of varying sizes and wrap them around the cake, leaving a 1 cm gap in the centre to separate the two hemispheres.

    Time: PT15M

16. Brush with “blood”

    Mix the liquid honey with the red gel food coloring, then brush the almond paste generously to achieve a bloody effect.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

45 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: Whole wheat flour
• Instead of Baking soda: Baking powder (½ teaspoon)
• Instead of Unsweetened cocoa powder: Sweetened cocoa powder (reduce sugar)
• Instead of Unsalted butter, softened: Vegetable margarine
• Instead of Granulated sugar: Cane sugar
• Instead of Grape seed oil: Sunflower oil, Canola oil
• Instead of Egg yolks: Whole eggs (add 2 extra whites)
• Instead of White vinegar: Lemon juice
• Instead of Red gel food coloring: Red liquid food coloring
• Instead of Buttermilk: Milk + 1 tsp vinegar
• Instead of Liquid vanilla extract: Vanilla bean (scraped)
• Instead of Egg whites: Rehydrated powdered egg whites
• Instead of Sugar (for the syrup): Cane sugar
• Instead of Whole blanched almonds: Store-bought almond paste
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Egg white (for the almond paste): Water + xanthan gum (for vegan version)
• Instead of Liquid honey: Maple syrup
• Instead of Red gel food coloring (for the glaze): Red liquid food coloring

Equipment Needed

• Sieve
• Large mixing bowl
• Electric mixer (hand mixer or stand mixer)
• Silicone spatula
• Half‑sphere mold (cake mold shaped like a half‑sphere)
• Oven
• Oven thermometer (optional)
• Thin knife
• Cutting board
• Small saucepan
• Pastry press or rolling pin (optional)
• Kitchen brush

Critical Steps — Do Not Skip

• Sift the dry ingredients to avoid lumps
• Whisk the egg whites to stiff peaks
• Fold the whipped egg whites gently
• Bake the cake at 180°C and check doneness
• Carve the brain shape
• Form the almond paste logs and wrap them correctly

Chef Tips from the Video

• Using gel food coloring gives a more intense color and is less liquid than liquid coloring.
• For an even more realistic effect, lightly dust the “blood” with cocoa powder after glazing.
• If you don’t have a half‑sphere mold, a 20 cm round loaf pan yields a similar result after cutting.

Troubleshooting

Storage

Refrigerator: Store the decorated cake in an airtight container for 2 to 3 days.

Freezer: Undecorated cake can be frozen for 1 month, then thawed in the refrigerator before decorating.

Room temperature: Consume the same day if left at room temperature, especially during Halloween.

Make-Ahead Tips

• Prepare the cake and let it cool the day before, store it in the refrigerator and soak it just before serving.
• Almond paste can be made 2 days ahead and kept in the refrigerator, wrapped in cling film.