Ingredients
Equipment
Method
- Preheat your oven and prepare the chocolate cake batter according to the box instructions. Pour the batter into a greased round cake pan and bake until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- Once cooled, level the top of the cake with a serrated knife if necessary, creating a flat surface. Place the cake on your serving plate and set aside.
- In a mixing bowl, beat the softened butter until creamy and light. Gradually add confectioners' sugar and vanilla extract, beating until the frosting is smooth and fluffy.
- Spread a thin layer of frosting over the entire surface of the cooled cake to lock in crumbs, then refrigerate for about 15 minutes to set.
- Finish frosting the cake with a thicker layer, smoothing it with a spatula for an even surface. Chill for another 10 minutes to firm up the frosting.
- Using a spoon or piping bag, transfer the white icing into a piping bag fitted with a small round tip. Starting from the center of the cake, pipe concentric circles outward to create a web pattern.
- Draw straight lines across the web from the center to the edges, connecting the concentric circles and forming a spider web design. If desired, add small accents with red food coloring for a spooky effect.
- Inspect the web and touch up any uneven lines or smudges with a small spatula or toothpick. Chill the cake for a final time if necessary before serving.
- Serve slices of the cake to reveal the dark chocolate interior topped with the eerie white web. Enjoy the rich, moist cake with its spooky decorative touch!
Notes
Ensure the icing is kept cold to prevent melting when piping the web. You can customize the web design or add edible decorations for extra spookiness.