Description

This delightful Spider Cake is a moist and rich chocolate dessert perfect for any occasion. Featuring layers of tender chocolate cake paired with creamy chocolate buttercream, the cake is decorated with a fun spider theme using black and white frosting and bubble tea straws for legs. The recipe includes detailed steps to achieve even, fluffy cake layers and a luscious frosting, making it both a feast for the eyes and the palate.

Ingredients

Scale

Moist Chocolate Cake Recipe

1 cup all-purpose flour (130g)
1 cup granulated sugar (200g)
1/3 cup dark or Dutch-processed cocoa powder (30g)
1 tsp baking powder (4g)
3/4 tsp baking soda (5g)
1/2 tsp fine salt (3g)
1/2 cup hot water (120g)
1/2 cup buttermilk, room temperature (120g)
1/4 cup vegetable or canola oil (55g)
1 large egg, room temperature (56g)
1 tsp vanilla extract or vanilla bean paste (4g)

Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter, room temperature (226g)
1 tsp vanilla extract or vanilla bean paste (4g)
1/4 tsp fine salt (2g)
3 cups powdered sugar (375g)
1/2 cup heavy whipping cream, room temperature (120g)
3/4 cups dark chocolate chips, melted and cooled (135g)
1/2 cup sifted dark baking cocoa (40g)
Squirt of black gel food coloring

Decorative Tools and Miscellaneous

8 Black Bubble Tea Straws

Cook Mode Prevent your screen from going dark

Instructions

Prepare Cake Pans: Preheat your oven to 350°F (175°C). Grease two 6-inch domed cake pans and two heating cores with non-stick spray to ensure even baking. Place the heating cores in the center of each pan and set the pans on a baking sheet for easy handling.
Mix Dry Ingredients: Sift or whisk together the all-purpose flour, granulated sugar, dark cocoa powder, baking powder, baking soda, and salt in a large bowl to remove lumps and evenly distribute ingredients.
Mix Wet Ingredients: In a separate bowl, whisk together the hot water, buttermilk, vegetable oil, egg, and vanilla extract until fully combined.
Combine Batter: Pour the wet ingredients into the dry ingredients and gently mix just until incorporated to avoid overmixing, which can lead to dense cake layers.
Fill and Bake: Evenly divide the batter between the prepared pans, filling each no more than two-thirds full to prevent overflow. Bake for 35-40 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Baking times may vary based on oven and heating cores; monitor carefully after 35 minutes.
Cool Cake Layers: Remove cakes from oven and let them rest in the pans for 10 minutes. Then invert onto wire racks to cool completely. Once cool, level tops using a serrated knife. Trim about 1/2 inch off the domed top of one layer for easier stacking. Wrap and freeze if storing for later.
Make Chocolate Buttercream: Beat room temperature butter on medium speed until smooth, about 30 seconds. Add vanilla extract and salt, mixing on low until combined. Gradually add powdered sugar, and midway through, add heavy cream to ease mixing. Remove 1/4 cup of plain white buttercream to a small piping bag with a round tip; set aside.
Prepare Chocolate Buttercream: Mix melted chocolate, sifted cocoa powder, and black gel food coloring into the remaining frosting on low speed until fully incorporated and smooth. Place 2 tablespoons of this black buttercream in a small piping bag with a 1/2 cm opening. Cover remaining frosting with plastic wrap to prevent crusting.
Shape Bubble Tea Straw Legs: Fold each bubble tea straw halfway and place them in a large heavy book for 20-30 minutes so they retain their bent shape.
Assemble Cake Layers: Place the trimmed dome cake layer on a greaseproof cake board using a dab of chocolate buttercream to fix it. Spread an even layer of chocolate buttercream on top using an offset spatula, then top with the second layer. Freeze for 10 minutes to firm the frosting and aid frosting application.
Frost the Cake: Cover the entire cake evenly with black chocolate buttercream and smooth using an acetate sheet or offset spatula.
Decorate Eyes: Pipe two spider eyes onto the cake’s side using the reserved white and black buttercream in small piping bags or tips.
Add Spider Legs: Attach the bent bubble tea straws to the sides of the cake, four on each side, using tiny strips of clear tape to secure their bases to the cake board, mimicking spider legs.
Serve and Enjoy: Your spider cake is now ready to impress as a delicious, spooky centerpiece for celebrations!

Notes

Use room temperature ingredients to ensure smooth batter and frosting mixing.
Accurately measure flour by spooning into measuring cup and leveling, or preferably use a kitchen scale.
Mix batter just until combined to keep cake tender and fluffy.
Weigh batter in pans to ensure even cake rising and consistent baking.
Tap cake pans on counter before baking to release air bubbles.
Level cooled cake layers with a serrated knife for neat stacking.
Chill cake layers before assembly for easier frosting application.
Freeze baked and trimmed cake layers if preparing in advance.
Store leftover frosting airtight in the fridge for up to a month or freezer for 3 months; stir well before reuse.
Refrigerate frosted cake for up to one week or freeze up to one month to keep fresh.

Nutrition

Serving Size: 1 slice (approx. 1/12 of cake)
Calories: 420 kcal
Sugar: 38 g
Sodium: 180 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 55 mg