- Bake a chocolate cake, in two round pans (I used 8-inch).
- Let the cakes cool. Once they've cooled from the oven, place them in the fridge to get really cold. (Wrapped up so they don't dry out.)
- When the cakes are cold, trim off the domes so that the cakes stack nicely.
- Prepare a chocolate ganache (a blend of chopped chocolate and cream). Let the ganache cool just a tad before use.
- Spread some ganache between the layers, as a glue.
- Then pour the ganache over the cake. As you can see in the image below, I allowed mine to pool on the sides (I shaped this after the fact). I also smoothed the top with a knife.
- Let the ganache cool for a bit, then melt white chocolate.
- Using a pastry bag with a small tip, pipe the white chocolate in a spiral on the top of the cake.
- Drag a toothpick from center to edge, around the cake, in about 1" intervals. This makes the web, tho for me the white didn't show enough. To remedy that, I piped in more white chocolate along the trenches. I also dribbled some white choc down the side and into the puddles.
- Garnish with a fake spider (which I didn't have) and enjoy! I took this cake to a party last weekend, and it was popular.
Wednesday, October 15, 2008
If you're looking for a spooky and fun Halloween dessert, give this spiderweb cake a try! It's easy! The recipe inspiration came from the current edition of Country Living magazine.