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Chocolate Spider Web Cake Recipe

chocolate spider web cake recipe

Details

Timing
Timing
Total:
Bake:
30 Min.
Prep:
40 Min.
Skill Level:
Intermediate
Yields:
12 servings

No Halloween party is complete without cake. This moist chocolate cake will vanish right before your eyes.

Ingredients & Directions

Prep Time
40 minutes
Bake Time
30 minutes
Cool Time
10 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • 1 2/3 cups
    all-purpose flour (400 mL)
  • 1 1/2 cups
    granulated sugar (375 mL)
  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 1 1/2 tsps
    baking soda (7 mL)
  • 1 tsp
    salt (5 mL)
  • 1/2 tsp
    baking powder (2 mL)
  • 2
    eggs
  • 1/2 cup
    vegetable shortening (125 mL)
  • 1 1/2 cups
    buttermilk or soured milk (375 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • Buttercream Frosting:
  • 6 tbsps
    butter or margarine, softened (90 mL)
  • 2 2/3 cups
    icing sugar (650 mL)
  • 1/2 cup
    HERSHEY'S Cocoa (125 mL)
  • 1 tsp
    vanilla extract (5 mL)
  • Spider Web:
  • 1/2 cup
    HERSHEY'S CHIPITS White Creme Chips (125 mL)
  • 1/2 tsp
    vegetable shortening (2 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package
Where to Buy
HERSHEY'S CHIPITS White Creme Chips, 200g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
oven Oven
round baking pans (2) 9-inch (23 cm) Round Baking Pans
mixing bowl Mixing Bowl
mixer Mixer
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
wire rack Wire Rack
1

Preheat oven to 350°F (180°C). Grease and flour two 9-inch (1.5 L) round baking pans.

2

Combine flour, sugar, cocoa, baking soda, salt and baking powder in a large bowl; add eggs, shortening, buttermilk and vanilla. Beat on low speed of an electric mixer for 1 minute, scraping the bowl frequently. Beat on high speed for 3 minutes, scraping the bowl occasionally. Pour the batter into prepared pans.

3

Bake for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes and remove from the pans to wire racks. Cool completely.

4

Buttercream Frosting: Beat the butter until fluffy; add sugar and cocoa alternately with milk, beating until it reaches a spreadable consistency. Stir in the vanilla. Makes about 2 cups/500 mL icing.

5

Spread a portion of the frosting over the top of one cake. Place the second cake on top and continue to frost all over the entire cake with the remaining frosting.

6

Spider Web: Place white creme chips and shortening in small, microwave-safe bowl. Microwave on MEDIUM (50%) for 45 seconds; stir. If necessary, microwave an additional 10 to 15 seconds or until chips are melted and smooth. Transfer to a re-sealable plastic bag. Make a small diagonal cut in one bottom corner of the bag. Drizzle the mixture in 4 or 5 concentric circles on top of cake. Using a knife or wooden pick, immediately draw 8 to 10 lines from center to edges of cake at regular intervals to form a web. If desired, garnish with a "spider", made from a caramel, licorice and other candies.

Note: To sour milk combine 4-1/2 (22 mL) tsps white vinegar plus enough milk to equal 1-1/2 cups (375 mL).

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