Big cakes Halloween

Spider web cake

For this spider web cake, I’ve again succumbed to my favourite combo. The cake is a chocolate sponge with a layer of orange marmalade in the middle.


Spider web cake 1

I know it’s a bit late but I thought I’d share the pictures of the cake I made for Halloween anyway. I found the inspiration for the spider web design in a Waitrose magazine but altered the cake recipe. I’ve again succumbed to one of my favourite combos: chocolate and orange. The cake is a chocolate sponge and, in the middle, there’s a layer of orange and tangerine marmalade (but any citrus fruit marmalade will do). In the pictures, you’ll also notice some googly eyes. They’re dead easy to make: just take a white chocolate ball, draw some little red lines with writing icing and stick a chocolate chip on top with a bit more icing.

Spider web cake 2

Spider web cake 3

Spider web cake 4

To make a spider web cake, you need:

Spider web cake

Prep time: 45 minutes

Cooking time: 1 hour

Total Time: 1 hour, 45 minutes

12 to 16 people


    For the cake
  • 100 g butter
  • 175 g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp bicarbonate soda
  • 1 tbsp cocoa powder
  • A pinch of salt
  • 175 g caster sugar
  • 2 small eggs
  • 140 ml buttermilk
  • 1/2 tbsp white wine vinegar
  • 50 g marmalade (any citrus fruit will do)
  • For the icing
  • 150 ml double cream
  • 125 g dark chocolate
  • 1 tbsp liquid glucose
  • 25 g white chocolate


  1. Preheat the oven to 170°C. Grease a 20 cm sandwich tin and line the base with baking paper.
  2. With an electric beater, combine together the sugar and butter. Add the eggs one at a time, beating after each.
  3. In a separate bowl, sift together all the dry ingredients. Then add them to the egg and sugar mixture in one go and combine.
  4. After that add the buttermilk and vinegar and mix well.
  5. Pour into the cake tin and bake for 1 hour, checking after 50 minutes (a skewer or knife inserted in the middle must come out clean).
  6. When baked, leave to cool completely before removing the cake from the tin. Cut the cake horizontally in two and spread the marmalade between the two layers.
  7. Using the bain-marie technique, melt together the cream, dark chocolate and glucose. Melt the white chocolate separately, using the same technique.
  8. Pour the dark chocolate ganache over the cake from the middle.
  9. Using a piping bag, draw a white chocolate spiral starting from the middle. Using a cocktail stick or the tip of a knife and, from the middle, pull through the chocolate. Repeat the operation 15 times, working your way round the cake.
  10. Let the ganache set for at least 30 minutes.


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