Dessertscafedelites5.0
Chocolate Spider Layer Cake Recipe
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.
👥 10 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 20 min🔥 Cook: 35 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- whisk
- knife
- microwave
📝 Preparation Steps
1
Chocolate Whipped Ganache
2
Heat the cream to a boil.
3
Pour over the chocolate in three parts, stirring each time until smooth.
4
Reserve ¼ cup of ganache for shaping the spider body later.
5
Cover the remaining ganache with plastic wrap (touching the surface) and refrigerate for at least ⏱️ 2 hours, until chilled.
6
Once chilled, whip using a stand mixer until light, fluffy, and firm.
7
Chocolate Cake
8
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.
9
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
salt1 tsp
10
Add the eggs, milk, oil, and vanilla, whisking until the batter is smooth and lump-free.
large eggs2milk1 cup
11
Slowly pour in the boiling water, whisking until the batter is silky and slightly thin — this makes it extra moist.
boiling water1 cup
12
Divide batter evenly between pans and bake for 30–⏱️ 35 minutes, or until a toothpick inserted in the center comes out clean.
13
Let cakes cool in the pans for ⏱️ 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.
14
Optional: pour ¼ cup of batter into a small greased mold for the spider body; bake for ⏱️ 40 minutes.
15
Once baked, run a knife around the edges and let the cake cool completely before removing from the pan.
16
Slice: the large cake horizontally into 2 layers and trim the top if domed.
17
Spread whipped ganache between the layers and over the entire cake. Chill to set the ganache.
18
Spider Web
19
Microwave marshmallows for ⏱️ 30 seconds until stretchy.
20
Pull strands apart with your fingers or two spoons and wrap them around the cake to form a web.
21
Spider Body
22
Crumble the small baked cake and mix with the reserved ganache.
23
Shape into a body and head, then roll in chocolate sprinkles.
Chocolate sprinkles (for spider hair)
24
Freeze briefly (⏱️ 10-15 minutes), then place on top of the cake.
25
Legs and Eyes
26
Insert 8 Pocky sticks for legs in an upside down V shape (4 per side).
27
Add red and black fondant eyes.
Red and black fondant (for eyes)
28
Keep refrigerated until ready to serve
Nutrition Facts
calories
686 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
7 g
sugar Content
54 g
sodium Content
516 mg
protein Content
10 g
trans Fat Content
0.01 g
cholesterol Content
98 mg
carbohydrate Content
84 g
saturated Fat Content
22 g
unsaturated Fat Content
12 g
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