Name: Black Cocoa Spider Web Cake
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 12 slices
Cuisine: American

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Black Cocoa Spider Web Cake

atsloanestable.com

Instructions

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Instructions

Preheat the oven to 325 degrees F. Grease and line two 6 inch cake pans with parchment paper.

Soak cake strips in ice cold water.

In a medium bowl, whisk together the flour, sugar, cocoa powder, expresso powder, baking powder, and salt. Set aside.

In a large bowl, whisk together the chocolate milk, oil, eggs, and vanilla.

Add the dry ingredients to the wet and whisk until just combined.

Lastly, whisk in the hot coffee until fully combined.

Divide the batter between the 2 cake pans.

Wrap the cake strips around the pans and bake for 35-40 minutes or until a toothpick inserted comes out clean.

Allow the cakes to cool for a few minutes before turning out onto a wire rack to cool completely.

Once cool, wrap the cakes tightly in plastic wrap and freeze until ready to decorate. (Frozen cake layers will be much easier to frost!)

In a large saucepan, place the butter over medium heat. As the butter melts, stir it with a rubber spatula to encourage even cooking. Once the butter has fully melted, it will alternate between rapid large bubbles and gentle small foamy bubbles. The butter will be ready once it turns a dark golden color and the fat solids have darkened and settled at the bottom of the pan.

Add the chocolate, heavy cream, powdered sugar, cocoa powder, salt, and vanilla. Stir constantly until everything is melted and fully combined.

Pour the mixture through a fine mesh sieve into a large bowl. Press plastic wrap up against the surface and place in the fridge for at least one hour or overnight. (If chilled overnight, microwave in 10 second increments until soft, then use an electric mixer to beat on low speed until smooth.)

Place the first cake layer on a cake stand. Use a 3 tablespoon cookie scoop to add 3-4 scoops of frosting. Use an offset spatula to spread into an even layer.

Add the last cake layer and top with a few more scoops of frosting. Use the offset spatula to smooth out the top, and spread the excess all over the sides. Continue decorating the cake as desired.

In a small bowl, add the marshmallows and microwave for 15 seconds.

Using your hands, grab small amounts of the melted marshmallows and pull them across the cake to make spider web designs.

Finish with candy eyes, if desired.

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Tips & Tricks (5)

Bloom Espresso Powder in Hot Coffee ☕
Dissolve the espresso powder in your hot coffee before adding to the batter to intensify chocolate flavor and depth without grittiness or bitter aftertaste.
Sift Black Cocoa Powder Twice 🎂
Black cocoa powder is denser than regular cocoa, so sifting it twice prevents lumps and ensures smooth, velvety frosting and cake crumb texture.
Toast Marshmallows Just Before Assembly 🔥
Use a kitchen torch to lightly toast marshmallows moments before draping them for the web effect, creating a caramelized exterior that sets quickly and holds its shape better.
Chill Frosting Before Piping Web Lines ❄️
Refrigerate your black cocoa frosting for 15-20 minutes before piping to achieve clean, defined web lines that won't spread or blur on the cake layers.
Use Chocolate Milk at Room Temperature 🥛
Bring chocolate milk to room temperature before mixing into batter to ensure even incorporation and prevent temperature shock that could affect cake rise and crumb structure.

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About the Cook

Sloan’s Table

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Recipe Facts

Diet at a Glance

Vegetarian

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Nutrition Per Serving

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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