Description
Spider Web Cake is a decadent American chocolate dessert featuring the richest chocolate cake topped with a smooth fudge buttercream frosting. The cake is adorned with a creative spider web design made from white chocolate and semi-sweet chocolate, complete with a cute spider crafted from brown peanut M&Ms. Perfect for Halloween or any chocolate lover's celebration, this cake combines deep chocolate flavors with a visually impressive design.
Ingredients
For the Cake
- 1/2 cup sour cream
- 1 cup buttermilk
- 3 large eggs
- 1 1/2 cup strong hot coffee (preferably espresso brewed with a Moka pot)
- 3/4 cup vegetable oil
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 2/3 cups granulated sugar
- 1/2 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1 tablespoon baking soda
- 3/4 teaspoon kosher salt
For the Frosting
- 1 1/2 cup unsalted butter
- 1/2 cup cocoa powder
- 3/4 teaspoon salt
- 1 pound confectioners sugar (sifted)
- 1/3 cup high-quality fudge
- 1/3 cup white chocolate (melted)
For the Spider
- 1 Brown peanut M&M
- 1 Brown M&M
- 2 tbsp semi-sweet chocolate (melted)
Instructions
- Prepare Cake Pan: Preheat the oven to 350°F (175°C). Line a sheet cake pan with parchment paper, then butter and flour the paper and sides to prevent sticking.
- Mix Dry Ingredients: Sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and kosher salt into the bowl of a stand mixer. Whisk these together to evenly combine all dry components.
- Combine Wet Ingredients: In a large bowl, whisk together the sour cream, buttermilk, eggs, hot strong coffee (espresso), vegetable oil, and vanilla extract until smooth and fully incorporated.
- Mix Batter: Pour the wet ingredients into the dry ingredients bowl. First whisk to combine, then use the stand mixer on speed 2 for 2 minutes to achieve a smooth, well-mixed batter.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for a short while before inverting it onto wire racks. Let it cool completely to room temperature.
- Make Frosting: Using a stand mixer, beat the unsalted butter until creamy. Gradually add cocoa powder on a low speed to avoid dust. Slowly incorporate sifted confectioners sugar and salt. Add in the fudge gradually, mixing until fully incorporated and smooth.
- Assemble and Decorate: Using an ice cream scooper, dollop the fudge buttercream frosting onto the top of the cooled cake. Spread evenly with an offset spatula. Drizzle the melted white chocolate in a spiral pattern on top.
- Create Spider Web: Using a toothpick or point tool, drag lines from the center outward through the white chocolate spiral to create a spider web effect.
- Make the Spider: Melt semi-sweet chocolate and transfer to a piping bag. Pipe ‘L’ shaped legs onto parchment paper. Freeze for 5 to 10 minutes to set the legs.
- Assemble Spider: Place the brown peanut M&M as the spider’s body and the brown M&M as its head. Attach the chocolate legs around the body carefully to complete the spider decoration on the cake.
Notes
- Use strong coffee or espresso for deep chocolate flavor enhancement in the cake batter.
- Ensure the cake is completely cooled before frosting to prevent melting or sliding.
- For a smoother frosting, sift confectioners sugar before use.
- Frozen chocolate legs handle better when attaching to the M&M spider.
- This cake serves well for Halloween or themed parties due to its decorative spider web and spider.
