Carrot cake with chocolate cream

Ingredients:

Cakes

• 2.5 cups finely grated carrots (about 4 medium carrots)
• 2.5 cups of premium flour and a little for dusting the pans
• 2 tsp baking powder
• 1 teaspoon baking soda
• 1 teaspoon apple pie spice
• 1/4 teaspoon salt
• 1.5 cups granulated sugar
• 0.5 cup brown sugar
• 1 and 1/4 cups vegetable oil
• 4 large eggs
• 0.5 tbsp. applesauce
• 1 tsp vanilla extract

Cream glaze

• 1.5 cups heavy cream 33%
• 700 g dark chocolate 50% cocoa, finely chopped
• 2 tbsp (30 g) butter

Cobweb

• 16 marshmallow
• 5-6 drops of orange gel food coloring

Preparation:

1. Preheat oven to 170°C.
2. Bake carrot and apple cakes.
   
   Spray two 9-inch (22-cm) cake pans with cooking spray and line them with parchment paper. Spray the parchment paper with cooking spray and dust with flour, shaking off any excess.
   
   In a medium bowl, sift together flour, baking powder, baking soda, apple pie seasoning and salt. Using a mixer, beat the white and brown sugars, vegetable oil, eggs, applesauce, and vanilla for 2 minutes at medium speed. Reduce the mixer speed to low and beat in the flour. Then, using a silicone spatula, fold in the grated carrots.
3. Pour the batter into the prepared pans and bake for 40 minutes, until each cake pulls away from the side of the pan slightly. Insert a toothpick into the cake; it should come out clean when tested. Transfer the pans to a wire rack and cool for 10 minutes. Then, turn the cakes out onto a wire rack and cool completely. Remove the parchment paper.
4. Meanwhile, prepare the chocolate cream glaze..
   
   In a medium saucepan, heat the cream over medium heat until it begins to simmer. Remove from the heat, add the chocolate and butter, and let it simmer without stirring for 5 minutes. Then stir until smooth. Cool to room temperature, about 2 hours.
5. To assemble the cakePlace one cake layer on a serving plate. Spread 1 cup of frosting on it and refrigerate for 10 minutes to set. Place the second cake layer on top and spread a thin layer of frosting over the top and sides of the cake. Refrigerate the cake for 10 minutes, then completely cover the cake with the remaining frosting over the set frosting to prevent any frosting from dripping onto the surface.
6. Make a web of melted marshmallows.
   
   Using a mixer fitted with the whisk attachment, beat the marshmallows and food coloring on low speed for 1 minute until they break up. Then increase the mixer speed to medium-high and beat until smooth and glossy. Using two forks, pull out about 1 tablespoon of the marshmallows and stretch them into thin strands. Spread the strands over the entire cake. Serve chilled.