Chocolate Spider Cake

[nverland]

Chocolate Spider Cake
The best spider cake recipe you’ll find on the web.
Prep Time 1 hr 30 min Cook Time 50 min Servings 8-10

Ingredients:

For the Chocolate Frosting
1/3 cup heavy cream
6 ounces semi-sweet chocolate

For the Spider Cake
1 cup all-purpose flour
1 cup sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup milk
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla
1 egg
8 candy eyeballs
1 cup chocolate sprinkles
16 chocolate sticks, or chocolate-covered biscuit sticks

Directions:

For the Chocolate Frosting
Step 1 - Combine heavy cream and chocolate in a small microwave-safe bowl. Heat for 45 seconds; stir. Return to the microwave and heat again for 20 seconds. Let mixture stand for 2 minutes, then whisk together until smooth. Place in refrigerator to firm to spreading consistency, about 1 hour.

For the Spider Cake
Step 2 - Preheat oven to 350°F.
Step 3 - Combine the first six ingredients in a bowl and whisk together. Add milk, melted butter and vanilla. In the bowl of an electric mixer, beat on low until combined. Scrape down the bowl and add the egg; beat again until well incorporated.
Step 4 - Line cupcake tin with one paper liner and fill it 2/3 full of batter. Grease and flour a 2 1/2 quart ovenproof bowl (can use stainless steel) and pour remaining batter into bowl. Bake cupcake for 12-15 minutes, or until center springs back when pressed. Bake cake for 45-50 minutes, or until toothpick tester comes out clean.
Step 5 - Allow cupcake and cake to cool on a wire rack.

Step 6 - Place chocolate sprinkles in bowl. Cut cupcake in half and cover top portion with chocolate frosting (discard or eat the other half of the cupcake!). Place 8 candy eyeballs on top of frosting. Use a spoon to cover the cupcake with chocolate sprinkles; gently shake off excess and set aside.
Step 7 - Place cake on a large serving platter. Cover the bowl-shaped cake with chocolate frosting and then cover the frosting with chocolate sprinkles. Use frosting on the back side of the cupcake (spider head) to attach it to the round cake.
Step 8 - Gently insert three chocolate sticks standing upright on either side of the spider’s body. Use leftover frosting to attach an additional chocolate stick onto each upright chocolate stick, creating segmented spider legs. Insert two short chocolate stick “legs” on either side of the spider head. Use frosting to attach two additional short chocolate sticks to the legs, creating segmented front legs.
Step 9 - Slice and serve, but only once your guests have had time to appreciate your creation.