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.
Servings: 10 slices
Ingredients
Chocolate Whipped Ganache
- 2 cups heavy cream
- 13 oz dark chocolate chopped
Chocolate Cake
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 cup granulated sugar
- 2 large eggs
- 1 cup milk
- ½ cup neutral oil vegetable oil
- 2 tsp pure vanilla extract
- 1 cup boiling water
Assembly Ingredients
- 16 chocolate pocky sticks
- 6 large white marshmallows
- Red and black fondant for eyes
- Chocolate sprinkles for spider hair
Instructions
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
Notes
Wickedly Good Tips
Before you spin your web of chocolatey magic, keep these tricks in mind — they’ll help your spooky creation look as hauntingly beautiful as it tastes.
- Don’t overmix: Once the wet and dry ingredients come together, stop whisking — that’s how you keep the crumb soft and tender.
- Hot water magic: Pour the boiling water in slowly. It makes the batter thin, but that’s what gives this cake its extra-moist texture.
- Cool completely: Let the cakes rest before layering or frosting to avoid melting the ganache.
- Build the spider last: Chill the ganache-coated body before adding the Pocky legs and fondant eyes — no spider slumps here.
- Patience pays off: Chill the finished cake overnight for the richest flavor and a slice that cuts clean and glossy.
Nutrition
Calories: 686kcal | Carbohydrates: 84g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 516mg | Potassium: 494mg | Fiber: 7g | Sugar: 54g | Vitamin A: 850IU | Vitamin C: 0.3mg | Calcium: 147mg | Iron: 7mg