Spooktacular Halloween Spider Cake
By Cake Décor
Published on 26 April 2022
A rich and fudgy chocolate cake coated in dark chocolate buttercream, this spooky showstopper is decorated in Cake Décor edible eyes, sugared cobwebs and swirls of Halloween frosting. Perfect for a Hallows' Eve party, you could make the sponge mixture with the kids if they're keen to help. Time and servings
1 hr 15 minsTotal time
12Servings
30 minsPrep time
45 minsCooking time
Ingredients
- 100 g of cocoa powder
- 6 large eggs
- 120 ml of full-fat milk
- 350 g of self-raising flour
- 2 tsp of baking powder
- 200 g of baking spread
- 600 g of caster sugar
- 500 g of unsalted butter, for the buttercream
- 500 g of icing sugar, for the buttercream
- 400 g of dark chocolate, melted (for the buttercream)
- 1 cake décor milk choco writer
- 1 pack of cake décor edible eyes
Method
Step 1
Preheat your oven to 160/140c fan. Line the base of three 23cm round cake tins with baking paper and grease the sides.Step 2
In a mixing bowl, mix 100g cocoa powder with 180ml of boiling water to form a paste. Cool slightly.Step 3
To the paste add 200g baking spread to 600g caster sugar and mix well to cream together. This mixture should be light and fluffy. Scrape sides and bottom of bowl throughout to make sure all mixture is creamed together.Step 4
Once light and fluffy add 350g self-raising flour, 2 tsp baking powder, 6 beaten eggs and 120ml milk. Mix until just combined.Step 5
Split mixture evenly between the three 23cm round prepared cake tins and bake for approximately 45mins or until a skewer inserted into the centre comes out clean and the sponges are firm to touch.Step 6
Remove from oven and allow to cool completely before removing from tins.Step 7
For the icing, mix 500g room temperature unsalted butter with 500g icing sugar. Once smooth, break 400g of dark chocolate into a separate bowl and melt in short bursts in the microwave or over a pan of hot water on the stove. Once melted, cool then add to the butter and icing sugar mix. Mix well until combined. If you use a hand or machine mixer this buttercream will become light and silky.Step 8
Fill and sandwich the sponges together with a thin layer of chocolate buttercream, add a thin layer of buttercream to the outside of the cake and chill in the fridge for 20/ 30 minutes. This will allow you to add the remaining buttercream to the outside of the cake easily.Step 9
To decorate, first make some spooky chocolate spiders using the Cake Décor Milk Choco Writer. Follow the instructions on pack to melt the chocolate inside then, on some baking paper, use the Choco Writer to draw a circle with legs on either side. Take two Cake Décor Edible Eyes and place on the spider, leaving the spider to set while you continue to make more. Gently place your set spiders onto the cake.Step 10
To add the final touches, create easy swirls with Cake Décor Halloween Frosting, topping each swirl with a Cake Décor Spooky Cobweb before completing your Spooktacular Halloween Spider Cake with a crown of Stunning Sprinkles.