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Ella Cooks

Easy Black Cocoa Spiderweb Cake, Party Showstopper

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This is my go to Halloween showstopper when I want big drama with very little fuss. The cake is deeply chocolatey from black cocoa, the crumb stays tender and moist, and the glossy ganache gives you a perfect canvas for a spiderweb finish. Some days I go quick with the circle and drag method. Other times I slow down and pipe a full web for extra clean lines. Both look amazing and taste even better.
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Prep Time 25 minutes
Cook Time 30 minutes
Cooling and Setting Time 1 hour
Servings: 12
Course: Dessert
Calories: 440
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
Black Cocoa Cake
  • 1½ cups all purpose flour 180 g
  • ½ cup black cocoa powder 50 g
  • ¼ cup natural cocoa powder 25 g
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 cup granulated sugar 200 g
  • ½ cup light brown sugar packed (100 g)
  • 2 large eggs room temperature
  • ½ cup neutral oil 120 ml
  • ¾ cup sour cream room temperature (180 g)
  • 2 teaspoons vanilla extract
  • ¾ cup very hot water or hot coffee 180 ml
Ganache (choose one based on finish)
  • For firmer set best for piped web: 7¾ oz dark chocolate, finely chopped (220 g) + ¾ cup heavy cream (200 g)
  • For slightly looser set best for circle and drag: 7 oz dark chocolate (200 g) + ¾ cup heavy cream (200 g)
White Icing Options
  • Piped Web Icing sharp lines: 1 cup powdered sugar, 1½ to 2 tablespoons milk or water, ½ teaspoon vanilla or lemon juice, pinch of salt, optional ½ teaspoon meringue powder for extra set
  • Circle and Drag Glaze flows easily: 1 cup powdered sugar, 2 to 3 tablespoons milk, ¼ teaspoon vanilla, pinch of salt

Equipment

  • Two 8 inch round cake pans, lined and greased
  • Mixing bowls
  • Whisk and rubber spatula
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Wire rack
  • Offset spatula
  • Piping bag with small round tip or snipped zip bag
  • Toothpick or skewer
  • Instant read thermometer (optional for ganache)

Method
 

Method
  1. Heat oven to 350°F. Line the bases of two 8 inch round pans with parchment and grease the sides.
  2. In a large bowl whisk flour, black cocoa, natural cocoa, baking powder, baking soda, salt, granulated sugar, and brown sugar.
  3. Add eggs, oil, sour cream, and vanilla. Beat on low until combined, then on medium for 30 seconds until smooth and thick.
  4. Stream in the hot water or coffee and whisk until the batter is silky and pourable.
  5. Divide batter evenly between pans. Bake 28 to 32 minutes until a toothpick comes out with a few moist crumbs.
  6. Cool 10 minutes in pans, then turn out onto a rack, peel parchment, and cool fully.
Make the Ganache
  1. Heat cream to steaming. Pour over chopped chocolate. Sit 2 minutes, then stir from center until glossy and smooth. For circle and drag, use while warm and glossy around 90 to 95°F. For piped web, let ganache cool until it thickens and turns just matte on the surface.
Fill and Top
  1. Place one cake on a stand. Spread a thin layer of ganache. Top with the second cake and cover the top with ganache, letting a little drip over the edges. Smooth the top.
Finish Option 1: Fully Piped Web (crisp, graphic)
  1. Chill the ganache covered cake 12 to 15 minutes until the top is just firm to the touch.
  2. Mix the Piped Web Icing to a toothpaste thick consistency that holds a clean line. Transfer to a piping bag with a small round tip.
  3. Pipe 8 spokes from the center to the edge. Starting near the center, pipe scalloped arcs that connect each spoke. Repeat outward to build the web.
  4. Chill 15 minutes to set before slicing.
Finish Option 2: Circle and Drag (fast, classic)
  1. Keep the ganache glossy and slightly warm.
  2. Mix the Circle and Drag Glaze to a thin ribbon consistency that disappears back into the bowl in 5 to 7 seconds. Transfer to a small piping bag.
  3. Pipe concentric white circles from the center to the edge.
  4. Drag a toothpick from the center outward every ½ inch, wiping the tip each time. For a tighter web, alternate outward then inward drags. Chill 20 minutes to set.

Nutrition

Calories: 440kcalCarbohydrates: 52gProtein: 6gFat: 25gFiber: 3g

Notes

Tips & Variations

  • Use half black cocoa and half natural cocoa for deep color with balanced flavor.
  • Add 1 teaspoon espresso powder to the hot water for extra chocolate depth.
  • If icing lines spread, the ganache is too warm or the icing is too thin. Thicken with a spoon of powdered sugar or chill the cake 5 minutes.
  • If lines crack, the ganache is too cold. Let it sit a few minutes and continue.
  • Flavor twist: add ½ teaspoon orange zest to the ganache cream for a subtle orange chocolate finish.
  • Sheet cake option: bake in a 9 by 13 inch pan at 325°F for 32 to 38 minutes and finish with either web method on top.
 

FAQ

Q: Can I bake this as one tall layer?  
A: Yes. Use a 9 inch springform, line it well, and extend bake time to 45 to 55 minutes. Cool fully before topping.
Q: My black cocoa tastes too intense. What should I change next time?   
A: Swap 2 to 3 tablespoons of black cocoa for natural cocoa to soften the flavor while keeping the color dark.
Q: How do I get clean slices through the web?   
A: Chill 20 to 30 minutes, then use a hot dry knife and wipe between cuts.
Q: Can I make it ahead?   
A: Bake layers a day ahead and wrap well. Finish with ganache and the web on the day of serving.

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