Description
A spooky and delicious Halloween Spider Web Cake featuring a moist chocolate bundt cake coated with a rich chocolate glaze and decorated with marshmallow fluff spider webs, perfect for festive celebrations.
Ingredients
Scale
Cake
- 2 cups flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 cup butter
- 1/2 cup vegetable oil
- 1/3 cup unsweetened cocoa powder
- 1 cup water
- 1/2 cup milk
- 2 large eggs
- 2 teaspoons vanilla extract
Chocolate Glaze
- 2 cups semisweet chocolate chips
- 1 cup heavy whipping cream
Spider Web Decoration
- 7 oz marshmallow fluff
- Creepy cute plastic spiders (for decoration)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to ensure the cake will release easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt until well combined. Set this dry mix aside.
- Make Chocolate Mixture: In a medium saucepan over medium heat, melt the butter. Whisk in the vegetable oil, cocoa powder, and water. Bring the mixture to a boil, whisking constantly for a smooth blend.
- Combine Wet and Dry Ingredients: Pour the hot chocolate butter mixture into the bowl with the dry ingredients and stir to combine evenly.
- Add Remaining Wet Ingredients: Stir in the milk, eggs, and vanilla extract. Whisk thoroughly until the batter is smooth and well incorporated.
- Bake the Cake: Pour the batter into the prepared bundt pan, smoothing the top. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 5 minutes, then carefully invert it onto a wire cooling rack to cool completely.
- Prepare Chocolate Glaze: In a microwave-safe bowl, heat the heavy cream for 2 minutes until very hot. Pour the semisweet chocolate chips into the cream, cover with a plate, and let sit for 5 minutes. Whisk until the mixture is shiny and smooth. Set aside to cool slightly.
- Prepare Marshmallow Fluff for Decoration: Transfer marshmallow fluff to a glass bowl and microwave in 10-second intervals until it puffs up slightly. Stir to allow it to deflate and become a bit melty. Transfer the fluff into a zip-top bag and cut a tiny tip off one corner to use as a piping bag.
- Glaze the Cake: Spoon the chocolate glaze evenly over the top of the cooled bundt cake, allowing it to drip down the sides slightly for a dramatic effect.
- Create Spider Webs: Using the piping bag filled with marshmallow fluff, pipe 4 or 5 concentric circles on top of the cake. Starting from the inside circle, drag a toothpick outward across the ridges of the cake to form the spider web pattern, repeating spaced about 2 inches apart.
- Finish Decoration: Place creepy cute plastic spiders onto the webbed cake surface for a festive Halloween touch.
Notes
- Ensure the bundt pan is well greased and floured to prevent sticking.
- Be cautious while heating the marshmallow fluff to avoid overheating and burning.
- The chocolate glaze should be slightly cooled before glazing the cake to avoid melting the marshmallow decoration.
- Use a toothpick gently to create clean and defined spider web lines.
- Plastic spiders are for decoration only and should not be consumed.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
