Chocolate Spiderweb Cake Ganache (Printable Version)
Rich chocolate cake with ganache and a dramatic white chocolate spiderweb. Perfect for festive gatherings.
# What You'll Need:
→ Chocolate Cake Base
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 packed light brown sugar
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
# Steps to Follow:
01 - Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the base with parchment paper.
02 - In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth. Pour in the milk and whisk well.
04 - Gradually mix the dry ingredients into the wet mixture until just combined. Stir in hot coffee until batter is fully blended and smooth.
05 - Transfer batter to prepared pan. Bake at 350°F 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 invert onto a wire rack and cool completely.
07 - Heat heavy cream in a small saucepan until barely simmering. Pour over chopped dark chocolate in a bowl and let stand for 2 minutes. Add butter, then stir gently until ganache is glossy and smooth.
08 - Pour ganache over cooled cake, letting it drizzle over edges. Smooth the top with a spatula.
09 - Place chopped white chocolate in a microwave-safe bowl. Melt in 20-second intervals, stirring after each, until smooth.
10 - Transfer melted white chocolate to a piping bag or plastic bag with the tip snipped. Pipe concentric circles on the ganache, then drag a toothpick from center outward to create a spiderweb pattern.
11 - Leave cake at room temperature or refrigerate briefly until ganache becomes firm.
# Additional Tips::
01 -
- Uses pantry staples you likely have on hand
- Rich moist texture that stays fresh for days
- Crowd-pleasing chocolate flavor with dramatic spiderweb decor
- Great for making ahead and decorating with kids
02 -
- Packed with dark chocolate this cake is a favorite among true chocolate lovers
- Holds up beautifully when made ahead making party prep easier
- Vegetarian friendly
- Freezes well for months without losing moisture
- Decorating is delightfully interactive and kid approved
03 -
- For that signature moist crumb never overmix once you add the dry ingredients.
- Sift cocoa powder carefully to avoid bitterness from unmixed lumps. When melting chocolate microwave in short bursts and stir well to prevent scorching. Chill piping bag with the melted white chocolate for a few minutes so web lines stay crisp when decorating.