Description
This Spiderweb Cake is a visually stunning and delicious dessert featuring rich chocolate cake layers, fluffy marshmallow-infused frosting, and a silky chocolate ganache drizzled with a spooky spiderweb design made from vanilla icing. Perfect for Halloween or any occasion where you want to impress with an eye-catching homemade treat.
Ingredients
Scale
Cake
- 1 box chocolate cake mix, plus ingredients called for on the package
Frosting
- 1/2 cup unsalted butter, softened
- 1 cup confectioners’ sugar
- 7 1/2 oz jar marshmallow crème
- 1 tsp vanilla extract
- pinch of kosher salt
Ganache
- 3/4 cup heavy cream
- 1 1/2 cups semisweet chocolate chips
Decoration
- 1 tube store-bought vanilla icing
Instructions
- Prepare Cake Pans: Butter and flour two 9-inch cake pans thoroughly to prevent sticking, ensuring an even baking surface for the cake layers.
- Make Cake Batter: Prepare the chocolate cake batter according to the package instructions, mixing all required ingredients until smooth.
- Bake Cake Layers: Pour the batter evenly into the prepared pans and bake as directed by the cake mix package, then allow the cakes to cool completely before frosting.
- Place First Cake Layer: Once cooled, place the first cake layer on a serving platter or cake board as the base for your assembly.
- Make Frosting: In a large bowl, use a hand mixer to combine softened butter, confectioners’ sugar, marshmallow crème, vanilla extract, and a pinch of kosher salt. Beat until the mixture is light, fluffy, and fully combined.
- Assemble Cake: Spread a generous layer of the marshmallow frosting over the first cake layer, then carefully place the second cake layer on top, aligning edges evenly.
- Prepare Ganache: In a small saucepan, gently heat the heavy cream just until it begins to bubble around the edges. Place the semisweet chocolate chips in a heatproof bowl, pour the hot cream over them, and let sit for 2 minutes. Then whisk the mixture until smooth and glossy.
- Decorate Cake: Pour the chocolate ganache evenly over the top and sides of the assembled cake, allowing it to drip decoratively down the edges. Using the vanilla icing tube, pipe a spiral pattern on top of the ganache, then use a toothpick to drag lines from the center to the edges to create a spiderweb effect.
- Chill and Serve: Chill the cake briefly to set the ganache and icing design before slicing and serving.
Notes
- Ensure cakes are completely cool before frosting to prevent melting the frosting and ganache.
- For easier cake layer removal, chill cakes in the fridge for 15 minutes after baking before removing from pans.
- The marshmallow crème adds a unique fluffy texture to the frosting and balances the richness of the chocolate.
- Use a toothpick gently to create clean lines for the spiderweb; wipe the toothpick clean between each line for best results.
- This cake serves 6 to 8 people depending on slice size.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 450
- Sugar: 38g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
