Skill level: Easy peasy
Costs: Cheap as chips
This impressive spider cake was made by goodtoknow user Dawn Louise Millmoor and was named the winner of our Halloween goodtoknow Cooking Club. With a soft rich chocolate sponge and chocolate topping, this gooey, moist cake is easy to make and is the perfect spooky treat
IngredientsFor the sponge:
- 175g unsalted butter, softened
- 175g golden caster sugar
- 3 eggs, beaten
- 3tbsp golden syrup
- 40g ground almonds
- 175g self-raising flour
- 40g cocoa powder
For the topping:
- 225g plain chocolate
- 55g dark muscovado sugar
- 225g unsalted butter
- 5tbsp evaporated milk
- 1/2 tsp vanilla extract
- Liqorice Allsorts, chocolate sprinkles and Mikado Sticks to decorate
This recipe can also be used to make miniature versions in a cupcake tin.
- Pre-heat oven to 180°C/350°F/Gas Mark 4 and line the cake tin with greasproof paper.
- To make the cake, beat together the butter and caster sugar until light and fluffy. Gradually beat in the eggs then stir in the golden syrup and ground almonds.
- Sift the flour and cocoa powder into another bowl and then fold into mixture. If mixture appears too thick just add a little milk or water.
- Spoon into tin and bake for 30 mins or until springy to the touch. (Stick a skewer into the centre of the cake and if it comes out clean, it is cooked). Turn out onto a rack to cool.
- To make the topping, melt the chocolate with the muscovado sugar, butter, evaporated milk and vanilla extract in a bowl over a pan of boiling water until chocolate has fully melted - leave to cool.
- Once everything has cooled spread the chocolate over the cake with a spatula and top with a couple of Liqorice Allsorts for eyes - chocolate minstrels or anything circular would also work - and then insert Mikado Sticks for legs.