Chocolate Spiderweb Cake Ganache (Printable)

Moist chocolate cake with silky ganache and a striking white chocolate web. A showstopper for festive occasions.

# Components:

→ Chocolate Cake

01 - 1 2/3 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1 cup granulated sugar
07 - 3/4 cup light brown sugar, packed
08 - 1/2 cup vegetable oil
09 - 2 large eggs
10 - 1 teaspoon pure vanilla extract
11 - 1 cup whole milk
12 - 1/2 cup hot coffee or hot water

→ Chocolate Ganache

13 - 7 ounces dark chocolate (60–70% cocoa), chopped
14 - 3/4 cup plus 1 tablespoon heavy cream
15 - 2 tablespoons unsalted butter

→ Spiderweb Decoration

16 - 1.75 ounces white chocolate, chopped

# Method:

01 - Preheat oven to 350°F. Grease and line a 9-inch round cake pan with parchment paper.
02 - In a large bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk together granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Blend in whole milk until fully incorporated.
04 - Gradually mix the dry ingredients into the wet mixture until just combined. Stir in hot coffee and mix until the batter is smooth.
05 - Pour batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
06 - Allow cake to cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely.
07 - Heat heavy cream in a small saucepan until just simmering. Pour over chopped dark chocolate and let sit for 2 minutes. Add unsalted butter and stir until the ganache is smooth and glossy.
08 - Pour ganache over the cooled cake, letting it drip down the sides. Smooth the top and edges with a spatula.
09 - Place chopped white chocolate in a microwave-safe bowl and heat in 20-second intervals, stirring between each, until melted and smooth.
10 - Transfer melted white chocolate to a piping bag or a plastic bag with a small tip. Pipe concentric circles over the ganache, then drag a toothpick from the center outward to form a spiderweb pattern.
11 - Allow cake to set at room temperature or refrigerate briefly until the ganache is firm before serving.

# Expert Advice:

01 -
  • Rich cocoa taste with a super moist crumb
  • Spectacular spiderweb design no fancy tools needed
  • Easy to prep ahead and decorate
02 -
  • This cake is perfect for Halloween parties and autumn gatherings
  • Stays moist if made a day ahead no dry leftovers
  • You can adapt the spiderweb to fit other occasions just tweak chocolate colors
03 -
  • Always sift your cocoa and flour for the softest cake crumb
  • Start with room temperature eggs and milk for even mixing
  • Do not rush the cooling step or your ganache may slip off
  • Use high-quality chocolate for both ganache and webs

Return