Spookylicious: Easy Halloween Chocolate Cobweb Cake Recipe
This Halloween, ditch the complicated piping bags and intricate designs. This simple yet stunning chocolate cobweb cake recipe takes just one hour and features a glossy ganache icing and dramatic marshmallow spiderwebs. Perfect for a party or a spooky treat for yourself, this recipe from BBC Good Food editor Emily Angle is guaranteed to delight.
Ingredients You’ll Need:
* 250g/9oz unsalted butter, softened, plus extra for greasing
* 250g/9oz caster sugar
* Four free-range eggs, lightly beaten
* One tsp vanilla extract
* 1⁄2 tsp black gel food colouring (optional)
* 50g/2oz cocoa powder
* 200g/7oz self-raising flour
* 200g/7oz dark chocolate (at least 70 percent cocoa solids), chopped into small pieces
* 200ml/7fl oz double cream
* 10 white marshmallows
* Edible candy eyes ( £1.55 in Sainsbury’s )
Instructions:
1.
Preheat and Prepare:
Preheat your oven to 180C/350F/Gas 4. Grease and line a 20x30cm/8x12in rectangular cake tin with baking paper.2.
Creamy Start:
Combine the softened butter and sugar using a hand-held mixer until the mixture becomes pale and fluffy.3.
Adding the Wet Ingredients:
Gradually add the beaten eggs one at a time, mixing well between each addition. Stir in the vanilla extract and, if desired, add the black gel food coloring for a darker hue.4.
Dry Ingredients:
In a separate bowl, sift together the cocoa powder and self-raising flour. Fold the flour mixture into the butter mixture until it’s completely combined.5.
Bake:
Spoon the batter into the prepared tin and smooth the surface for an even top. Bake for 30 minutes, or until a skewer inserted into the center comes out clean.6.
Cooling Time:
Let the cake cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.7.
Chocolate Ganache:
Pour the double cream into a saucepan and heat it to boiling point, but be careful not to let it bubble over. Transfer the warm cream to a heatproof bowl and add the chopped chocolate in small amounts, stirring constantly until the chocolate is completely melted and the ganache is smooth and glossy. Allow the ganache to cool for a few minutes until it’s just warm to the touch.8.
Icing the Cake:
Place the cooled cake on a sheet of newspaper or baking paper. Pour half of the ganache onto the center of the cake and spread it evenly to coat the top and sides. Add more ganache as needed to create a nice, even coat before letting it cool and set.9.
Melted Marshmallow Magic:
Lightly butter a non-stick saucepan and add the marshmallows. Melt them over low heat, stirring frequently. Alternatively, you can melt them in a lightly buttered heatproof bowl in the microwave in 10-second bursts, stirring often. Emily warns that the marshmallows don’t need to be completely melted before removing them from the heat, as they’ll continue melting on their own. However, be careful not to burn or overheat the marshmallow.10.
Creating the Cobwebs:
Ensure the marshmallow isn’t too hot before pinching it between your fingers and pulling it apart to create thin strands. Drape the strands randomly across the cake, creating a zig-zag pattern. If the marshmallow cools too much to pull, simply rinse your fingers in warm water and start again with a fresh pinch.11.
Finishing Touches:
Place the edible candy eyes in pairs in the gaps between the marshmallow cobwebs to complete the spooky look.Enjoy your spookylicious Halloween chocolate cobweb cake! Remember to store it in an airtight container for a few days to keep it fresh.
