Recipes Cake Recipes Celebration Cakes Halloween Spider Web Cake Back to Celebration Cakes Halloween Spider Web Cake Total Time 55m Prep Time 25m Bake Time 30m Serves 10 Skill Level Easy 1 Review 1 star rating Share Spiders and spider webs are necessary for a spooky Halloween party. Impress your guests with a spooky dessert choice, our spider web cake! Method Preheat the oven to 180C (gas mark 4) and grease and line 2 x 20cm round spring form baking tins with baking parchment. Cream together the butter and sugar until pale and fluffy then add the eggs one by one beating well in between each one. Beat in the vanilla extract Carefully fold in the flour, cocoa powder and chocolate extract until just combined. Then spoon the mixture carefully between each tin and place in the oven for 20-25 minutes until the cakes are risen and golden brown and when a skewer inserted into the centre comes out clean. Once the cakes have cooled make the ganache. Place the broken up up dark chocolate in a heat proof bowl with the cream and golden syrup and melt gently over a pan of simmering water, stirring occasionally. Remove from the heat and stir to cool and thicken. When the chocolate ganache has thickened, cover the top of one cake and place your second cake on top. Pour the rest of the ganache over the cakes, ensuring you cover the sides and smooth with a palette knife. Melt the white chocolate gently over a pan of water. Spoon this into an piping bag fitted with a no: 2 nozzle, then pipe a spiral onto the cake starting from the centre. Take a cocktail stick and drag lines outwards from the centre to form a spider web. Enjoy your Halloween themed spider web cake! Let's Bake The easiest way to follow a recipe Halloween Speedy Bakes Reviews 01 November 2020 1 star rating Didn’t work very well, ganache is too runny disappointing Leave Your Thoughts Your Rating 5 stars4 stars3 stars2 stars1 star Email Your Review Ingredients Metric 200g Silver Spoon Caster Sugar Silver Spoon Caster Sugar has finer granules which incorporates more air into your bakes which means it is perfect for adding volume to a mixture when baking and produces extra light cakes. This sugar is also homegrown using sugar beet. 200g Butter (unsalted) 3 Egg(s) (free range) (medium, Beaten) 150g Self-raising white flour 50g Cocoa powder 1 tsp Nielsen-Massey Vanilla Extract Vanilla extract is a superior flavouring ingredient, derived solely from the vanilla pod by soaking it in alcohol and water. Only vanilla extract has the true flavour and aroma of vanilla pods, producing a fuller, richer taste which will transform the taste of any recipe. Vanilla is also a flavour enhancer so will work with other ingredients and flavours in a recipe to give amazing results! It is a versatile ingredient which can be used in both sweet and savoury dishes, try it in your cakes, cupcakes and buttercream. We always recommend using an extract rather than essence when baking. Our favourite extract is Nielsen-Massey, it gives consistently great results, the vanilla pods are handpicked in the finest growing regions of Mexico, Tahiti and Madagascar and enter a cold extraction process to extract the vanilla from the pod whilst still preserving over 300 flavour compounds. 1 tsp Chocolate extract For the decoration 142ml Double cream 100g Dark chocolate 50g White chocolate 1 tbsp Golden syrup Utensils 2x20cm Round Spring Form Baking Tin Baking Parchment Skewer Saucepan Heat Proof Bowl Palette Knife Piping Bag Number 2 Nozzle