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AutumnBakingBirthdayEasyHalloweenShane Smith

Spider Web Chocolate Fudge Cake – As seen on RTE Today Show!

35-40 Cook
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This Spider Web Chocolate Fudge Cake combines rich, fudgy chocolate sponge layers with creamy chocolate buttercream and a striking spiderweb design made from royal icing. It’s an easy Halloween dessert idea that looks impressive but is simple to make, perfect for parties, trick-or-treat gatherings, or any autumn celebration. With deep cocoa flavor, a touch of coffee for richness, and a glossy dark chocolate finish, this cake is a guaranteed crowd-pleaser for chocolate lovers and Halloween fans alike.

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Spider Web Chocolate Fudge Cake

Spider Web Chocolate Fudge Cake

katrina
prep time
35
cooking time
35-40
servings
12
total time
1h 15mins

Equipment

  • Weighing scales

  • 3 x 8” round tins

  • Large mixing bowl

  • Whisk

  • Spatula

  • Wooden spoon

  • Wooden skewer

  • Scissors

  • Pallet knife

Ingredients

  • For the sponges:

  • 330g Gem plain flour

  • 400g Gem granulated sugar

  • 80g unsweetened cocoa powder

  • 1 tbsp Gem bicarbonate of soda

  • 1.5 tbsp Gem baking powder

  • 1 tsp salt

  • 360ml milk

  • 120 vegetable oil

  • 3 large eggs

  • 240ml water, boiling

  • 1 tbsp coffee granules

  • For the chocolate buttercream:

  • 180g soft butter

  • 130g Gem icing sugar

  • 50g unsweetened cocoa powder

  • Dash vanilla extract

  • For the web design & spider:

  • 200g Gem dark chocolate chips

  • 175g Gem royal icing

  • 30ml water

  • Black fondant spider (optional)

Instructions

1
Preheat the oven to 180°C (160°C fan).
2
Grease and line three 8-inch round tins.
3
Into a large bowl, whisk together the milk, eggs, and oil until combined.
4
Sift in the flour, cocoa, bicarbonate of soda, baking powder, and salt, add the sugar, and mix until smooth and lump-free.
5
Dissolve the coffee granules in the hot water, stir in, and mix to combine.
6
Divide the batter evenly between the tins and bake for about 30 minutes, or until a skewer comes out clean.
7
Cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely, and chill the sponges before decorating.
8
For the buttercream,beat the soft butter, icing sugar, cocoa, and vanilla together until soft & creamy. Set aside.
9
To assemble, sandwich the sponges with the chocolate buttercream.
10
For the spider's web design topping, add the royal icing to a bowl with the water and whisk until smooth. Add more water to get it to a piping consistency if needed. Spoon this into a piping bag and set aside.
11
Spread the melted dark chocolate over the top of the cake and pipe on the royal icing spiderweb design.
12
Add on the fondant spider and tuck in!

Notes

Happy Halloween!
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