ZELDA: BOTW How to Make Monster Cake

How to make the most ghoulish dessert in all of Hyrule: MONSTER CAKE! Perfect for Halloween! Here's how you make it.

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Monster Creams:
2 TBL water
1/2 TBL gelatin
1 egg yolks
1/3 cup + 2 TBL milk
1/4 cup sugar
1 tsp lime juice
1 cup heavy cream

1/2 pint blueberries
1 tsp water
1 1/2 tsp instant espresso powder

Monster Cake:
2 egg whites
1/4 tsp cream of tartar
1/3 + 1 TBL cup flour
3/4 tsp baking powder
1 TBL coconut charcoal
Pinch of salt
2 TBL espresso or strong coffee.
1/4 cup cocoa powder
2 egg yolks
1/3 cup + 1 TBL sugar
2 TBL vegetable oil
1/4 tsp vanilla

Grape taffy, to serve

For cake: In a large bowl, whip egg whites to soft peaks. Add in approx 1/2 of your sugar and whip to stiff peaks. Set these aside.

In a small bowl, combine flour, baking powder, salt, and coconut charcoal. Whisk to combine and set aside. In another bowl, combine cocoa powder and espresso. Set aside. Preheat oven to 325.

In a large bowl, whip egg yolks for a minute until light in color. Add the rest of the sugar and whip until pale and thick. Whisk in oil. Whisk in reserved cocoa mixture. Then whisk in flour mixture.

Take 1/3 of the egg whites and add to the batter just to lighten it. Then, fold in the rest carefully. Add batter to six or so cupcake cups and bake for 20-30 minutes or until a toothpick inserted comes out clean. Allow to cool completely.

For Monster Creams: Combine water and gelatin in a small bowl. Set aside. Add blueberries, 1 TBL of your sugar, and lime juice to a small pot. Cook over medium heat until it thickens, about fifteen minutes. Place in a small bowl and allow to cool.

In a small pot, whisk together the rest of the sugar, egg and milk. Cook over low heat until it reaches a low simmer, then take off the heat. Add in the gelatin mixture and stir to dissolve. Allow to cool to room temp. Combine water and instant espresso.

In a large bowl, whip your cream to stiff peaks. Carefully fold in your cooled gelatin/milk mixture. Divide this mixture between two bowls. Add reserved blueberries to one bowl. Add the espresso mixture to the other. Allow both to set in the fridge for at least two hours.

To assemble: Make horns out of purple taffy. Slice cupcakes in half. Pipe blueberry cream into the bottom half. Top with the other cake half. Pipe on the coffee cream and adorn with taffy horns. Serve immediately.

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