Chocolate Spider Layer Cake Recipe

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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.

Prep Time45

Cook Time1 45

Total Time2 30

Course: Dessert

Cuisine: American

Keyword: chocolate cake, halloween cake, Halloween dessert, party treat, party treats, spooky desserts

Servings: slices

Author: Karina

Ingredients

Chocolate Whipped Ganache

2 cups heavy cream
13 oz dark chocolate chopped

Cocoa Chiffon Cake

1½ cups all-purpose flour
¼ cup unsweetened cocoa powder
1½ tsp baking powder
½ tsp salt
⅔ cup granulated sugar for yolk mixture
4 large eggs separated
¼ cup neutral oil
⅖ cup milk
3 tbsp granulated sugar for egg white mixture

Assembly Ingredients

16 chocolate pocky sticks
6 large white marshmallows
Red and black fondant for eyes
Chocolate sprinkles for spider hair

US - Metric

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.

Cocoa Chiffon Cake

Set oven to 300°F (150°C) with convection (fan) mode. Do not grease your cake pan — use an unlined 7-inch (18 cm) round pan.
Sift together flour, cocoa powder, baking powder, sugar (for the yolks), and salt in a large bowl.
In a separate bowl, separate the egg yolks (reserving the egg whites) whisk together egg yolks, oil, and milk.
Add to the dry ingredients and mix until smooth.
Beat egg whites on medium speed until soft peaks form. Gradually add sugar (for the egg whites) and beat to stiff peaks.
Gently fold the egg white mixture into the ba tter in three parts until smooth and airy.
Pour batter into the ungreased pan and bake for 1 hour 45 minutes.
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.

Handle with care: Gently fold in the whipped egg whites to keep your chiffon cake light and airy.
Cool, then whip: Chill the ganache until thickened before whipping — that’s the secret to smooth, stable layers.
Stretch the web: Warm marshmallows just enough to pull into fine, eerie strands without melting completely.
Build the spider last: Let the ganache-coated body firm up before adding the Pocky legs and fondant eyes.
Patience pays off: Chill the finished cake overnight — the flavors deepen, and the texture becomes spellbinding.

Nutrition