This impressive spider cake was made by one of our users, Dawn Louise Millmoor. With a soft rich chocolate sponge and chocolate topping, this gooey, moist cake is easy to make and is the perfect spooky treat.
- For the sponge:
- 175g unsalted butter, softened
- 175g golden caster sugar
- 3 eggs, beaten
- 3tbsp golden syrup
- 40g ground almonds
- 175g self-raising flour
- 40g cocoa powder
- For the topping:
- 225g plain chocolate
- 55g dark muscovado sugar
- 225g unsalted butter
- 5tbsp evaporated milk
- 1/2 tsp vanilla extract
- Liqorice Allsorts, chocolate sprinkles and Mikado Sticks to decorate
Pre-heat oven to 180°C/350°F/Gas Mark 4 and line the cake tin with greasproof paper.
To make the cake, beat together the butter and caster sugar until light and fluffy. Gradually beat in the eggs then stir in the golden syrup and ground almonds.
Sift the flour and cocoa powder into another bowl and then fold into mixture. If mixture appears too thick just add a little milk or water.
Spoon into tin and bake for 30 mins or until springy to the touch. (Stick a skewer into the centre of the cake and if it comes out clean, it is cooked). Turn out onto a rack to cool.
To make the topping, melt the chocolate with the muscovado sugar, butter, evaporated milk and vanilla extract in a bowl over a pan of boiling water until chocolate has fully melted – leave to cool.
Once everything has cooled spread the chocolate over the cake with a spatula and top with a couple of Liqorice Allsorts for eyes – chocolate minstrels or anything circular would also work – and then insert Mikado Sticks for legs.
Top tip for making Spider cake
This recipe can also be used to make miniature versions in a cupcake tin.