Black Widow Cake with a Spooky Surprise
Votes: 1
Time: 2 hours 45 minutes
Complexity: easily
Servings: 8-10
Complexity: easily
Servings: 8-10
Nutritional value per serving:
Serving size: 1 of 10
Calories 1241, total fat 55 G., saturated fats 19 G., proteins 16 G., carbohydrates 184 G., fiber 7 G., cholesterol 5 mg, sodium 1337 mg, sugar 78 G.
Serving size: 1 of 10
Calories 1241, total fat 55 G., saturated fats 19 G., proteins 16 G., carbohydrates 184 G., fiber 7 G., cholesterol 5 mg, sodium 1337 mg, sugar 78 G.
You're sure to win an award for the most thoughtful dessert. Luckily, it's also delicious. With this chocolate cake shaped like a terrifying black widow spider, your guests will remember this Halloween for a long time. Besides the realistic cake, they'll get a surprise: pour some hot red topping over the spider, and marshmallow spider eggs will emerge from inside. It looks creepy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (430 gr.) dry chocolate cake mix (plus all necessary additional ingredients)
- Cooking spray to spray the bowl and parchment paper
- 450 g dark chocolate, finely chopped
- 16 chocolate-coated Pocky sticks
- 1 tbsp. l. coconut oil
- 1/3 cup chocolate or vanilla glaze
- 6 candy eyes
- 1 tube of store-bought red icing for decorating
- Red decorative sugar, for decoration
- 3 cups mini marshmallows
- 2 tbsp chocolate sprinkles
- 1 jar (333 g) strawberry ice cream topping
- Special equipment: pastry brush, small round tip for pastry bag (1S or 2)
We recommend
Recipes with similar ingredients: cake mix, dark chocolate, salted straws, coconut oil, marshmallow, confetti
Cooking the dish according to the recipe:
- Bake the chocolate cakes according to package directions in two 20cm diameter pans and let cool completely.
- Spray a 20cm (8-inch) bowl with cooking spray. Line it with plastic wrap as carefully as possible and spray the wrap with cooking spray. Freeze until completely cool.
- Line a baking sheet with parchment paper and spray it with cooking spray. Microwave the chocolate in 30-second intervals, stirring occasionally, until melted, about 3 minutes. Let cool for 5 minutes.
- Cut 2.5 cm off the ends of 8 chocolate sticks, so you have 8 short and 8 long sticks. Take two sticks of the same length, dip the ends in melted chocolate, and place them on the prepared baking sheet so they form a V shape. Refrigerate until set. Stir coconut oil into the remaining chocolate.
- Remove the prepared bowl from the freezer and spread 1/4 cup of chocolate over the inside, then freeze again until the chocolate layer hardens, about 10 minutes. Repeat the layers 4 more times, making sure the chocolate reaches the edge of the bowl and doesn't pool at the bottom. Freeze until completely set, about 30 minutes.
- Place one cake layer in the bowl of a food processor and pulse until fine crumbs form. Add the frosting and pulse until the mixture just comes together. Form a ball, slightly flattened at the bottom, as it will rest on a plate, and freeze for 30 minutes. Remove from the freezer and brush with chocolate frosting. Freeze again for 15 minutes, then repeat the frosting layers twice more. After the final frosting, attach the googly eyes to the horseshoe-shaped ball. Attach a small round tip to a tube of red decorative frosting and outline each eye with frosting.
- Fill a bowl with mini marshmallows and chocolate bark. Top with the remaining marshmallow crust, then invert it onto a large serving platter. Remove the film from the chocolate dome. Position the head so it touches the chocolate dome. Drizzle the remaining chocolate icing over the spider's body and sprinkle with chocolate sprinkles. Draw a red hourglass-shaped black widow's mark on the top third of the body, near the head. Sprinkle with red sugar. Position four chocolate-covered stick legs on each side of the body, with the two shorter legs in the middle; gently press the legs into the dome about 2 cm.
- When ready to serve, heat the strawberry topping in a small saucepan over medium heat until it comes to a boil. Slowly pour it over the spider's body to reveal the "eggs" inside. Then run, scream, and escape!
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