Ghastly Chocolate Spider’s Lair Cake

A Halloween masterpiece that's both eerie and indulgent. This decadent chocolate cake is draped in a velvety chocolate ganache, with a spooky twist. Melted marshmallow spread forms a spider's nest, while ghostly marshmallow heads don holy chocolate faces. Adorning each ghost, the classic Halloween triangle candy adds an extra touch of sweetness. Delight in the dark and delightful world of this cake as you embrace the Halloween spirit with every sinfully delicious bite.
Prep Time 30 minutes
Cook Time 2 hours
Course Dessert
Servings 12


  • 3 8 inch cake molds
  • 1 Cake turntable
  • 1 Sifter
  • 1 Electric mixer
  • 1 Oven
  • 1 Rubber Spatule
  • 1 Container
  • 1 Over grill track
  • 1 baking tray


Cocoa sponge cake

  • 94.5 g Cake Flour/Low Protein Flour
  • 58.5 g Cocoa Powder
  • 211.5 g Egg yolk
  • 130.5 g Vegetable oil
  • 211.5 g Egg white
  • 211.5 g Brown sugar

Chocolate mousse

  • 534 g Chocolate
  • 24.8 g Unsalted butter
  • 7 pcs Egg yolk
  • 356 g Heavy whipping cream
  • 7 pcs Egg white
  • 6 g Gelatin powder
  • 30 g Water

Dark chocolate ganache

  • 220 g Heavy whipping cream
  • 45 g Milk
  • 220 g Dark chocolate
  • 45 g Unsalted butter


To make cocoa sponge cake:

  • Begin by adding all the sugar to the egg whites. Use a tabletop mixer and beat them at medium-high speed until the mixture thickens and becomes soft and elastic, which should take approximately 8-9 minutes.
  • Next, thoroughly mix the egg yolks and vegetable oil, then add 1/3 of the beaten egg white mixture from step 1 and gently fold it in.
  • Add the remaining beaten egg whites and fold them in gently.
  • Sift the flour and cocoa powder into the batter from step 3, and gently fold until there are no lumps, and the mixture appears smooth and glossy.
  • Divide the batter equally into three molds.
  • Preheat a household oven to 360°F/180°C, then place the batter-filled molds in it and bake for 10-12 minutes.

To make chocolate mousse:

  • Begin by mixing gelatin powder with water, stirring thoroughly, and allowing it to sit for at least 10 minutes. Then, heat it over simmering water until fully melted, and set it aside.
  • Place the dark chocolate and butter in the microwave, melting them until they reach 35°C, or heat them over a water bath until they are fully melted.
  • Add the egg yolk and mix it in well.
  • Whip the fresh cream until it reaches a consistency of 60%, then add it and stir it in evenly.
  • Whip the egg whites until they reach a consistency of 60%, then fold them in evenly.
  • Finally, add the melted gelatin mixture into the batter and stir it in evenly.

Cake assembly steps: 1

  • Begin by placing the cake paper mat on the cake turntable.
  • Take a layer of the cake and evenly spread some chocolate mousse filling on it using an L-shaped spatula.
  • Repeat the steps for the 2nd layer and then cover it with the 3rd layer.
  • Use the remaining mousse filling to completely cover the entire cake. Then, let the cake rest in the fridge for 15-30 minutes.

To make dark chocolate ganache:

  • Heat the heavy cream and milk until it begins to gently bubble.
  • Pour the hot cream mixture over the dark chocolate and let it sit for approximately 3 minutes, then stir until it's well combined.
  • Add the butter and mix until it's smooth and even.

Cake assembly steps: 2

  • Place the over grill rack on a baking tray. Take the cake out of the fridge and put it on the rack. Pour the dark chocolate ganache over the top of the cake.
  • Put some marshmallows in a glass container and microwave them for 20 seconds.
  • Use your hands or spoons to spread them out on the cake's surface, and use a spoon to create little ghost shapes.
  • Melt the chocolate to draw a holy face on the ghosts.
  • Finally, place Halloween triangle candy on the heads of these ghostly figures.
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