Description
This Halloween Spider Web Cake is a festive and delicious chocolate bundt cake perfect for spooky celebrations. It features a moist chocolate cake topped with a glossy chocolate glaze and decorated with marshmallow fluff piped into spider web patterns, making it a fun centerpiece for Halloween parties.
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 and Prepare the Pan: Preheat your oven to 350 degrees F. Grease and flour a bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, and salt. Set this mixture aside for later.
- Make Chocolate Butter Mixture: In a medium saucepan over medium heat, melt the butter. Whisk in the vegetable oil, unsweetened cocoa powder, and water. Bring this mixture to a boil while whisking constantly to combine all ingredients smoothly.
- Combine Wet and Dry Ingredients: Pour the hot chocolate butter mixture into the bowl with the dry ingredients and stir until just combined.
- Add Milk, Eggs, and Vanilla: Stir in the milk, eggs, and vanilla extract. Whisk thoroughly until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared bundt pan, spreading it evenly. 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 the pan onto a wire cooling rack and let the cake cool completely.
- Prepare the Chocolate Glaze: Heat the heavy whipping cream in a large microwave-safe bowl for 2 minutes or on the stove until just simmering. Pour the hot cream over the semisweet chocolate chips, cover with a plate, and let it sit for 5 minutes to melt the chocolate.
- Whisk the Ganache: Whisk the cream and chocolate mixture until all chips have melted and the glaze is smooth and shiny. Set aside to cool slightly until it thickens but is still pourable.
- Prepare Marshmallow Fluff for Piping: Microwave the marshmallow fluff in a glass bowl in 10-second intervals until it puffs up but is still melty. Stir until it deflates slightly and becomes easier to pipe.
- Glaze the Cake: Spoon the chocolate ganache over the top of the cooled bundt cake, allowing it to drip naturally down the sides.
- Create Spider Webs: Transfer the marshmallow fluff to a zip-top bag and cut a tiny corner tip for piping. Pipe 4 to 5 concentric circles on top of the cake, starting just inside the ring of the bundt and spacing each circle about 1/4 inch apart.
- Design the Spider Web: Using a toothpick, drag from the innermost circle outward over the ridges of the bundt to create a web effect. Space these lines about 2 inches apart around the cake.
- Decorate: Place creepy cute plastic spiders atop the spider web to complete the Halloween look.
Notes
- Ensure the bundt pan is well greased and floured to prevent sticking.
- Allow the ganache to cool slightly before pouring; if too hot, it may run off too quickly.
- Adjust marshmallow fluff melting time carefully to avoid burning.
- Use plastic spiders for decoration only; do not eat.
- For a dairy-free version, substitute milk and cream with plant-based alternatives.
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 370 kcal
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
