Around here we do our best to make holidays all about chocolate. And Halloween is no exception, especially when we can make this wee-bit-drunk double chocolate, chocolate glazed spooky spidey cake.
The cake, though heaped with chocolate is light on sugar. The cake and the glaze can be made dairy-free making it a win-win for anyone wanting fun Halloween goodies and needing to lay off the dairy stuff.
There is just enough cake batter to fill a 9-inch pan and make a cake that should come out flat on top. Flip the cake over once it is cool (and best if you can place it on a cake cardboard for easier handling, but no worries if you can’t) and place it on a rack over a baking sheet for best results. Melt the chocolate according to directions in the recipe, pour it over the cooled cake and then pipe the white icing into a spiral beginning in the cake center. Take some toothpicks and drag them from the center out through the icing with a steady hand, or as steady as it can be (she says after 400 cups of coffee) and make as many lines as you like to form a web.
Find some cool looking spiders and place them on top if you want. I like people to think there are bugs on baked things around Halloween. It either makes them snicker or shudder. Of course, don’t eat plastic spiders, please. But if you can find candy spiders, give those a try (but make sure they are GF).
Do I need to say that if you are serving the cake to kids, leave out the booze? Right? Follow the directions – add more vanilla instead. But if you are making this for adults, do use the booze – it’s a nice touch, great flavor and the alcohol bakes away in the oven leaving only the flavor. The only way to get drunk eating the cake is to drink the bottle of booze along with the cake (here’s your reminder not to cake and drink and drive).
Seriously – super easy cake. Make it a day ahead and the chocolate flavor will get even better. Substitute a cake mix if you like. Even a brownie mix would work. The glaze works the same in either case.
Have a great Halloween.
|Drunken Spooky Chocolate Spidey Cake|| |
- 130 grams Canteen flour blend (1 cup) (see notes)
- 100 grams granulated sugar (1/2 cup)
- 25 grams unsweetened Hershey’s Dark Cocoa, sifted (3 tablespoons)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 65 grams semi sweet mini chocolate chips (1/3 cup)
- 80 grams milk (regular or nondairy) (1/3 cup)
- 80 grams neutral vegetable oil (1/3 cup)
- 1 extra large egg
- 3 tablespoons liqueur (Crème de Cacao, Kahlua or whatever you like)
- 1 teaspoon vanilla extract (if omitting liqueur, 2 teaspoons vanilla)
- 180 grams semi sweet chocolate chips (1 cup good quality)
- 60 grams cream, milk or nondairy milk (1/4 cup)
- 110 grams powdered sugar, sifted (1 cup)
- 1-4 teaspoons warm water
- Preheat oven to 350°F. Grease one 9-inch cake pan with nonstick spray. In a medium bowl whisk together flour, sugar, cocoa, baking powder, baking soda and salt until combined. Using a silicone spatula fold in mini chocolate chips.
- In a small container whisk together milk, oil, egg, liqueur(s), and vanilla until blended. Add to flour mixture and fold/stir until batter is smooth (except for the lumpy chocolate chips). Expect the batter to be thick. Scrape into prepared pan. Rap the pan on the counter top to even out the surface and get rid of any air bubbles. Bake 18-22 minutes or just until a toothpick comes out with dry crumbs. Cool pan on a rack until you can touch the pan and the cake is cool to the touch. Flip onto a cake board or on a rack with a sheet pan underneath or on a serving plate and cool completely before adding icing.
- Place chocolate chips in a heat proof container. Scald the milk and pour over the chocolate chips. Wait two minutes and then stir the chips until everything is melted and smooth. Let the mixture sit for a few minutes until it cools down, but still can be poured. A thin ganache will pour easily but the top will be thin and in this case, you want the chocolate to be a bit more thick. Pour over the cake and use an offset spatula or the back of a soup spoon (if needed) to spread the chocolate over the top and let it drip down the sides.
- In a small bowl mix the powdered sugar with the water just until the mixture drips from the spoon like a ribbon – adding only a little water at a time until it looks right. It will thicken up as it sits. Pour the mixture into a squeeze bottle or into a ziploc bag. If using the bag, snip a very itty bitty small piece from the corner to pipe.
- Carefully pipe a spiral of white icing over the chocolate taking care not to form any breaks, beginning in the center and moving out. Using a few toothpicks (for best results wipe the toothpick after each swipe to keep the edges less messy) drag the toothpick from the center out to form the spider web, spacing it evenly (or not – some spiders are a little less rigorous about spacing). Let the icing set, about an hour or two (depends on humidity and temperature). Should serve 8-10 small slices.