Chocolate Spider Layer Cake Recipe
A soft, airy chocolate cake layered with whipped ganache, wrapped in a gooey marshmallow web, and topped with an edible spider — the ultimate Halloween showstopper.
Foto: Cafe Delites
Bahan-bahan
- 2 cups heavy cream
- 13 oz dark chocolate (chopped)
- 1¾ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 cup granulated sugar
- 2 large eggs
- 1 cup milk
- ½ cup neutral oil (vegetable oil)
- 2 tsp pure vanilla extract
- 1 cup boiling water
- 16 chocolate pocky sticks
- 6 large white marshmallows
- Red and black fondant (for eyes)
- Chocolate sprinkles (for spider hair)
Langkah-langkah
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Heat the cream to a boil.
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Pour over the chocolate in three parts, stirring each time until smooth.
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Reserve ¼ cup of ganache for shaping the spider body later.
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Cover the remaining ganache with plastic wrap (touching the surface) and refrigerate for at least 2 hours, until chilled.
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Once chilled, whip using a stand mixer until light, fluffy, and firm.
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Preheat to 350°F (180°C) standard or 320°F (160°C) fan/convection. Lightly grease and line two 7-inch (18 cm) round cake pans with parchment paper.
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In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.
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Add the eggs, milk, oil, and vanilla, whisking until the batter is smooth and lump-free.
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Slowly pour in the boiling water, whisking until the batter is silky and slightly thin — this makes it extra moist.
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Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
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Let cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.
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Optional: pour ¼ cup of batter into a small greased mold for the spider body; bake for 40 minutes.
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Once baked, run a knife around the edges and let the cake cool completely before removing from the pan.
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Slice: the large cake horizontally into 2 layers and trim the top if domed.
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Spread whipped ganache between the layers and over the entire cake. Chill to set the ganache.
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Microwave marshmallows for 30 seconds until stretchy.
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Pull strands apart with your fingers or two spoons and wrap them around the cake to form a web.
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Crumble the small baked cake and mix with the reserved ganache.
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Shape into a body and head, then roll in chocolate sprinkles.
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Freeze briefly (10-15 minutes), then place on top of the cake.
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Insert 8 Pocky sticks for legs in an upside down V shape (4 per side).
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Add red and black fondant eyes.
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Keep refrigerated until ready to serve
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (18% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| heavy cream | 2 cups | - | - |
| dark chocolate | 13 oz | - | - |
| all-purpose flour | 1.75 cups | - | - |
| unsweetened cocoa powder | 0.75 cup | Rp 8.000/100g | Rp 14.220 |
| baking powder | 1.5 tsp | Rp 8.000/100g | Rp 600 |
| baking soda | 1.5 tsp | Rp 8.000/100g | Rp 600 |
| salt | 1 tsp | - | - |
| granulated sugar | 2 cup | - | - |
| eggs | 2 large | - | - |
| milk | 1 cup | - | - |
| neutral oil | 0.5 cup | - | - |
| pure vanilla extract | 2 tsp | - | - |
| boiling water | 1 cup | - | - |
| chocolate pocky sticks | 16 | - | - |
| white marshmallows | 6 large | - | - |
| Red and black fondant | - | - | - |
| Chocolate sprinkles | - | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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