Spiders web chocolate fudge cake

Spiders web chocolate fudge cake

Serves 8

Prep time: 35 minutes

Cooking time: 1 hour


225g plain flour

350g caster sugar

85g cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons bread soda

2 medium eggs

250ml milk

125ml vegetable oil

1 teaspoon vanilla extract

250ml boiling water

Chocolate buttercream

150g soft butter

130g icing sugar

50g unsweetened cocoa powder

Dash vanilla extract

Web design & spider

200g dark chocolate

100g white chocolate

150g black fondant icing for the spider


  • Preheat your oven to 180C/160C Fan/350F/Gas 4.
  • For the cake, line the base of a 7” round loose bottom cake tin with parchment paper.
  • Butter and flour the base and sides of the tin.
  • In a mixing bowl of your Kenwood fitted with the K-beater attachment, add all the ingredients except the boiling water and mix.
  • Once combined, carefully add the boiling water and mix until everything is dissolved.
  • Pour this batter into the tin and bake in your preheated oven for 1 hour.
  • Once baked allow to cool in the tin before removing.
  • For the buttercream, again in the Kenwood bowl with the K-beater attachment, simply beat the soft butter, icing sugar, cocoa and vanilla together until soft & creamy. Set aside.
  • Cut the cooled cake in half and sandwich with buttercream.
  • For the spider’s web design, simply melt both chocolates, pour the dark chocolate on top of the cake and spread. Spoon the white chocolate into a piping bag and pipe on top of the dark chocolate in a spiral starting in the center all the way to the outside edge.
  • Using a sharp knife, drag through the chocolate from the center outwards to create a web effect.
  • Taking the black fondant. Roll one large and one small ball and 8 long legs. The small ball will be the head so you can add edible candy eyes or use white chocolate to create the eyes, Place the head and body on the cake and add the legs.

About the author

2 Responses
  1. Damhnait

    hi Shane,
    just checking that tgere usbt a typo rw thw quantity of castor sugar. 350g for 125ml oil. Is this to balance the bitterness from 85g cocoa? Thanks

Leave a Reply

error: Content is protected !!