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Spider Web Cake

This Spider Web Cake features layers of rich chocolate sponge and smooth vanilla frosting, decorated with intricate chocolate web patterns on top. The cake's appearance resembles a spooky web spun across its surface, combining a moist texture with decorative edible details. It’s assembled and decorated with basic piping techniques to create a striking Halloween-themed dessert.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12
Course: Main Course
Cuisine: Halloween
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour for cake batter
  • 1 ¾ cups granulated sugar adds sweetness and structure
  • ¾ cup unsweetened cocoa powder for rich chocolate flavor
  • 1 ½ teaspoons baking powder leavening agent
  • ¾ teaspoon baking soda rises the cake
  • 1 teaspoon salt
  • 1 cup buttermilk moistens and tenderizes the cake
  • ½ cup vegetable oil adds moistness
  • 2 large eggs for structure
  • 2 teaspoons vanilla extract flavor base
  • 1 cup boiling water to thin out the batter
  • 2 cups powdered sugar for vanilla frosting
  • ½ cup unsalted butter softened for frosting
  • 2-3 tablespoons milk to adjust frosting consistency
  • 200g dark chocolate dark chocolate for web decoration
  • ½ cup heavy cream to melt with chocolate for web

Equipment

  • mixing bowls
  • Electric mixer
  • Cake pans
  • Cooling rack
  • Piping bags
  • Small round piping tips
  • Spatula

Method
 

  1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, then dust with cocoa powder or line with parchment paper.
  2. Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl. Mix on low speed until evenly blended.
  3. Add buttermilk, vegetable oil, eggs, and vanilla to the dry mixture. Mix on medium speed until smooth and well combined.
  4. Pour the boiling water into the batter gradually while mixing on low, until the batter is thin but uniform. This helps keep the cake moist.
  5. Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack. Allow to cool completely before frosting.
  7. Mix powdered sugar and softened butter in a bowl until creamy. Add milk one tablespoon at a time until the frosting reaches a smooth, spreadable consistency.
  8. Place one cake layer on a serving plate and spread a layer of vanilla frosting on top. Add the second layer and cover the entire cake with a thin crumb coat; chill briefly to set.
  9. Apply a final layer of frosting over the cake, smoothing the sides and top with a spatula for a clean finish. Chill the cake to firm the frosting before decorating.
  10. Heat the heavy cream until just boiling and pour over chopped dark chocolate. Let sit for a minute, then stir until smooth to create a glossy ganache.
  11. Pour the ganache into a piping bag fitted with a small round tip. Pipe concentric circles across the top of the chilled cake and use a toothpick to draw from the center outward, creating web-like lines.
  12. Allow the decorated cake to sit at room temperature briefly for the web to set before serving.

Notes

Ensure the cake is completely cooled before applying the frosting to prevent cracks. Use steady, confident piping for the web to achieve a neat effect. If the web melts slightly, refrigerate briefly to firm up the chocolate web lines.