Recipe – Secret Centre Chocolate and Orange Spider Cake for Halloween

Halloween is a great time for parties, and whilst there are loads of seasonal cake options in the shops, with a bit of planning you can make this brilliant centrepiece. It’s huge, full of ‘wow’ when you cut it and super tasty.

You will need two 18-19cm loose bottom round cake tins and a 2cm round cookie cutter, plus:

For the orange sponges:

  • 175g margarine or Stork, taken out the fridge an hour before using
  • 175g golden caster sugar
  • 3 eggs
  • 175g self raising flour
  • 1½ teaspoons orange extract
  • 15g tube Dr Oetker orange food colour gel
  • 2 tablespoons milk

For the chocolate sponges:

  • 175g margarine or Stork, taken out the fridge an hour before using
  • 175g golden caster sugar
  • 3 eggs
  • 160g self raising flour
  • 25g cocoa powder
  • 2 tablespoons milk

For the chocolate ganache and filling:

  • 250ml double cream
  • 200g dark chocolate
  • 100g white chocolate, Milky Bar is actually best for this
  • 2 tablespoons golden syrup
  • 1 grab bag mini Terry’s chocolate orange pieces

Pre-heat the oven to 180 degress. Grease two 18/19cm cake tins ensuring you line the base with a circle of greased baking paper.

Make the orange sponges first. Cream the margarine with the brown sugar with an electric whisk until it’s very pale in colour and well combined. Add the eggs one at a time, with a spoonful of flour with each, whisking until combined. Add all the food colouring and the orange essence, whisking again until the colour has changed.

Sift into the mixture the flour and add the milk, fold it all together with a wooden spoon. Pour in equal measure into the two tins, flattening it out and then making a well in the middle to stop a doming effect on baking. Transfer to the oven (on the same shelf if poss) and bake for 22-25 minutes, until they are light to the touch and a skewer poked into the middle comes out clean. Take out the oven and let cool or a short while in the tin before turning out onto a wire rack to cool completely. Leave the baking paper on to reduce rack marks on the base.

Then make the chocolate sponges in the same way, obviously without the orange colour and essence. Add the cocoa powder with the flour and milk.

Make the ganache whilst the sponges cool. Add the cream, dark chocolate and syrup to a large glass bowl and slowly heat over a pan of simmering water, ensuring the bowl doesn’t touch the water. Stir regularly until you have a glossy ganache. Take off the heat and leave to one side to cool for 30 minutes, stirring every few minutes to stop a skin forming.

When the sponges are cool, slice the ‘dome’ off the top of each one to make it flat, using a long sharp knife.

Construct the cake starting with an orange layer. Make sure you remove the grease proof paper! Spoon two tablespoons of cooled ganache on top, spread over the cake, then add a chocolate sponge on top.

Do the same with a spread of ganache and add the second orange sponge. When you have 3 sponges in place, take a 2 inch round cookie cutter and press into the centre of the sponge. Push down, scoop out the sponge inside and carry on until you have got to the bottom. Carefully pull out the cutter. Drop in the mini chocolate orange pieces until they come up to the level of the top orange sponge.

Add 2 spoons of ganache on the ring of sponge and place the final chocolate sponge on top. Pour over the rest of the ganache, slowly and carefully to cover the top and allow it to pour evenly over the sides. Don’t spoon it or smooth it, this should just happen normally. You can take a pallet knife and smooth the edges, scooping up ganache for any gaps. You can then use a teaspoon to clear up any residue ganache on the plate.

Melt the white chocolate in a bowl over water, as you did with the ganache. Place into a piping bag with a nozzle with a very small round hole.

Pipe a spiral on top of the ganache, starting from the centre of the cake. Using a prong of a fork, pull the spiral out from the centre of the cake to make it look like a web.

The finished cake with Halloween decorations.

Decorate with pretend spiders and cobweb for extra effect!

One Comment Add yours

  1. tanvibytes says:

    YUM! It looks so delicious! Thanks for sharing 🙂

    Liked by 1 person

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