Spiderweb candy cake

The perfect Halloween cake.

The perfect Halloween cake.

Sat, Oct 24, 2020, 05:55

   
  • Serves: 12
  • Cooking Time: 2 mins
  • Course: Dessert
  • Cuisine: American

Ingredients

  • For the ganache:
  • 475ml cream
  • 450g dark chocolate, chopped
  • A few drops of black food colouring (optional)
  • For the sponge:
  • 335g unsalted butter, cubed and softened
  • 335g sugar
  • 6 eggs
  • 335g self raising flour, sifted
  • 1½tsp baking powder
  • A few drops of orange food colouring (optional)
  • For the candy filling:
  • 150g sweets of your choice
  • For the spiderweb:
  • 150g white marshmallows
  •  

Method

1 For the ganache: Put the cream in a medium saucepan on a medium heat. Once the cream has reached a simmer, remove from the heat and pour it over the chocolate in a bowl. Allow to stand for a minute, before mixing with a spatula until the chocolate has melted and you have a smooth ganache. Add the black food colour if using and mix well to combine.

2 Leave the ganache to cool at room temperature for about three to four hours until it is slightly set and has reached a thicker, spreadable consistency. Alternatively, place the ganache in the fridge for an hour or two to firm up, giving it a stir regularly.

3 Once the ganache is cool, place in a bowl and, using an electric beater or stand mixer, whisk until thick and fluffy.

4 For the sponge: Grease three 20cm sandwich tins with a little oil or butter and place a disc of parchment paper in the base of each. Preheat the oven to 175 degrees Celsius.

5 Cream the butter and sugar together until pale and soft. Add the eggs one by one, allowing each egg to incorporate fully before adding the next.

6 Add the flour and baking powder and mix gently to combine. Add the orange food colouring if using and mix until incorporated.

7 Divide the mixture between the three cake tins and bake in the preheated oven for 20-25 minutes, or until a skewer inserted into the centre comes out clean. Remove the cakes from the oven and allow to cool completely in the tins.

8 When the cakes are cool, turn the sponges out and, using a glass or a circle cutter (about 7-8cm in diameter), cut out discs from the centre of two of the sponges.

9 To assemble: Place one of the sponges (with centre removed) on a plate or cake stand. Spread some of the whipped ganache onto the sponge. Repeat with the other sponge (centre removed). Before placing the final (uncut) sponge on top, fill the hole with sweets.

10 Spread the remaining ganache onto the top and around the sides of the cake and smooth out. Leave the ganache to set completely on the cake for one or two hours or overnight.

11 When the ganache is set, melt the marshmallows in a bowl over a pan of simmering water, stirring regularly, ensuring the base of the bowl doesn’t touch the water.

12 When the marshmallows are completely melted, pull and stretch the marshmallow (about a tablespoon at a time) over and around the cake. Continue until you have used all of the marshmallow and the cake is covered in a spiderweb.