I first posted this Halloween Cobweb Cake back in October 2011 when I was still vegetarian. If you want to make a vegan Halloween cake you can use my recipe for vegan chocolate fudge cake and replace the white chocolate cobweb with one made with white glacé icing or store bought writing icing.
Continuing our spooky theme, this week’s recipe is for a very easy creepy Halloween cobweb cake! My Darling Girl’s school is closed for INSET today so she and I are having a bit of a bakeathon! As we decorate the house for tonight’s Halloween celebrations a delicious smell of chocolate is wafting around…no bad thing!
How to Make a Halloween Cobweb Cake
To make our creepy cobweb cake we baked two basic chocolate Victoria sponges and sandwiched them together with chocolate butter icing before topping them with more chocolate icing, a white chocolate cobweb and the scariest spider we could find in our toybox. Just look at those red eyes, she’s a wicked little creature!
The cobweb is super simple to make, all you need to do is to pipe a series of concentric circles on to the top of your cooled cake and then drag lines from the centre to the perimeter using a cocktail stick or skewer.
You could make a little spider out of coloured icing, she’d probably be a lot cuter than the one my daughter found in the toy box and plonked on top. I nearly jumped out of my skin! I’m not sure that anything is spookier for me than a spider, sitting in the middle of a cobweb cake – this was a bit too real for my sensitive soul!
- 2 20cm sandwich tins greased and base lined
- 180 g/1½ cups plain flour
- 2 level tablespoons cocoa
- 1 level teaspoon bicarbonate of soda
- 1 level teaspoon baking powder
- 150 g/¾ cup caster sugar
- 2 eggs beaten
- 150 ml/? cup sunflower oil
- 150 ml/? cup ¼ pint milk
- 225 g/1? cups plain chocolate
- 100 g/½ cup (4obutter
- 50 g/? cup white chocolate
- 1 plastic spider
Heat the oven to 160°C (325°F, Gas Mark 3)
Sift the dry ingredients into a large bowl
Beat the eggs, oil, syrup and milk together in a smaller bowl/jug
Make a well in the dry ingredients and pour in the egg mixture
Beat well and pour into tins
Bake for 30 – 35 mins until the cake springs back when pressed with a fingertip
Turn onto a wire rack to cool.
Melt the dark chocolate in a small bowl over a pan of hot water
Add the butter in pieces and mix well
Allow to cool slightly
Spread half the icing on to one of the cakes and sandwich the other on top of it
Cover the cake with the rest of the icing (you will need to do two coats, pop the cake in the fridge to set the first coat before adding another, keep the chocolate warm over the pan while you do this)
Break the white chocolate pieces into a clean bowl and melt over a pan of hot water, stirring gently
Leave to cool for a few minutes and spoon into a piping bag/ small plastic bag with a tiny corner snipped off or one of these child friendly piping nozzles
Gently squeeze a spiral design on to your cake
Using a wooden skewer or cocktail stick drag lines out from the centre to the edge
Finally, pop your spider into her rightful home!
Nutritional information is only an approximate guideline, created using an online calculator. Calculations will vary according to the ingredients you use and your cooking methods.
Halloween Baking Ideas
If you want to go the whole Halloween hog, you could serve up some spooky spider cookies just to continue the theme!
These little ghosties are very simple – either buy or make some little cupcakes, drape them with ready rolled white icing, trim and mould to shape and pop in couple of raisin eyes. Aren’t they cute?!
Or you could have a go at these wonderful Tombstone Cupcakes from Domestic Gothess (vegan)
Or these Mummy Cupcakes from Delicious Every Day (vegetarian)!
Happy Halloween from All of Us!
The Spiders Say “Pin Us For Later So You Know Where We Are And We Don’t Scuttle Off”