A soft, airy chocolate cake layered with whipped ganache, wrapped in a gooey marshmallow web, and topped with an edible spider — the ultimate Halloween showstopper.
35 min
Serves
10
Medium
American
Ingredients
- 2 cups (480ml) heavy cream
- 13 oz dark chocolate (chopped)
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 cup (480ml) granulated sugar
- 2 large eggs
- 1 cup (240ml) milk
- 1/2 cup neutral oil (vegetable oil)
- 2 tsp pure vanilla extract
- 1 cup (240ml) boiling water
- 16 chocolate pocky sticks
- 6 large white marshmallows
- Red and black fondant (for eyes)
- Chocolate sprinkles (for spider hair)
Preparation
Not specified
Cooking
- Chocolate Whipped Ganache.
- Heat the cream to a boil.
- Pour over the chocolate in three parts, stirring each time until smooth.
- Reserve ¼ cup of ganache for shaping the spider body later.
- Cover the remaining ganache with plastic wrap (touching the surface) and refrigerate for at least 2 hours, until chilled.
- Once chilled, whip using a stand mixer until light, fluffy, and firm.
- Chocolate Cake.
- Preheat to 350°F (180°C) standard or 320°F (160°C) fan/convection.
- Lightly grease and line two 7-inch (18 cm) round cake pans with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
- Add the eggs, milk, oil, and vanilla, whisking until the batter is smooth and lump-free.
- Slowly pour in the boiling water, whisking until the batter is silky and slightly thin — this makes it extra moist.
- Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.
- Optional: pour ¼ cup of batter into a small greased mold for the spider body; bake for 40 minutes.
- Once baked, run a knife around the edges and let the cake cool completely before removing from the pan.
- Slice: the large cake horizontally into 2 layers and trim the top if domed.
- Spread whipped ganache between the layers and over the entire cake.
- Chill to set the ganache.
- Spider Web.
- Microwave marshmallows for 30 seconds until stretchy.
- Pull strands apart with your fingers or two spoons and wrap them around the cake to form a web.
- Spider Body.
- Crumble the small baked cake and mix with the reserved ganache.
- Shape into a body and head, then roll in chocolate sprinkles.
- Freeze briefly (10-15 minutes), then place on top of the cake.
- Legs and Eyes.
- Insert 8 Pocky sticks for legs in an upside down V shape (4 per side).
- Add red and black fondant eyes.
- Keep refrigerated until ready to serve.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
