Cobweb Cake

Cobweb cake is a great fun recipe to work on together for Halloween. Stretchy marshmallow tops a chocolate ganache cake for a spooky dessert.

Our school district has a wonderful schedule that allows for many breaks throughout the year for our staff and students. We always have a break for the first week in October and this is the first year we didn’t travel (not for COVID reasons, we just wanted to stay home and relax). But, without traveling, the boys wanted to do some crafts and fun things. Tyler saw a photo of a cobweb cake and we decided we could try to make one together.

We started with a chocolate cake and added a ganache to the top. I wanted it to be a dark color so the cobwebs would really stand out. Then we melted marshmallows to stretch across for the cobwebs. The cobwebs were the hardest part, but also the most fun part of the cobweb cake.

Due to my dairy allergy, we made this a dairy-free recipe. The cake was a devil-food cake that had no dairy in it. I used vegan butter, almond milk, and vegan chocolate chips. If you don’t have that allergy, then you can use the “regular” stuff to make yours.

Once we were done, the cake tasted like Hostess Chocolate Cupcakes, you know, the ones filled with marshmallow cream?

The marshmallow is very sticky, and it takes some practice to get it to stretch as you need. I found it best to stick one side to the cake stand, then stretch it across and stick the other side down.

Tyler helped me take some of the photos like he did when he made his Sprinkled Rice Krispies Treats. He thought it was a lot of fun to spin the cake stand and take a photo.

Cobweb Cake Step by Step

Ingredients

• 1 1/2 cups powdered sugar
• 12 tbsp butter, softened
• 2 tbsp milk
• 2 baked 8-inch round chocolate cakes
• 12 oz chocolate chips
• 12 oz marshmallows

Preparation

Place the cake rounds into the freezer.

Meanwhile, use an electric mixer to combine the powdered sugar, 4 tbsp butter, and milk until it forms a creamy frosting.

Take the cake out of the freezer and spread the frosting over one layer then place the other layer on top. You may need to cut the top off of the bottom cake layer to make it level so the other cake doesn’t break.

Place the cake back into the freezer.

In a medium bowl, microwave the chocolate chips and remaining 8 tbsp butter until melted.

Remove the cake from the freezer and place it on a cooling rack over parchment paper then pour half of the chocolate ganache over the cakes. The cooling rack helps the extra ganache fall off without pooling under or around the cake.

Let it stand for 10-15 minutes, until the ganache starts to harden before pouring the remaining ganache on the cake.

Let the cake stand for 1 hour while the ganache completely hardens.

In a large bowl, microwave the marshmallows on high for about 30 seconds, until melted when stirred.

Wear rubber gloves and gently pull bits of the marshmallow to stretch and lay over the cake.

Slice the cake carefully so the cobwebs don’t pull apart and serve.

Leftovers

We put the remaining cobweb cake in a container and place it in the refrigerator. It’s still too hot and humid here in South Texas to leave anything out with the potential to melt. It was good for another 2 days which was all the time it lasted at our house!

Recipe

Cobweb Cake

Cobweb cake is a great fun recipe to work on together for Halloween. Stretchy marshmallow tops a chocolate ganache cake for a spooky dessert.

Prep Time 45 minutes

Resting Time 1 hour 15 minutes

Total Time 2 hours

Course:

Dessert

Cuisine:

American

Keyword:

cake

|

chocolate

|

chocolate cake

|

fall

|

halloween

|

marshmallow

Dietary Needs:

Nut-Free

Servings: 12 pieces

5 from 7 votes

Ingredients

• 1 1/2 cups powdered sugar
• 12 tbsp butter (softened)
• 2 tbsp milk
• 2 baked 8-inch round chocolate cakes
• 12 oz chocolate chips
• 12 oz marshmallows

Recommended Equipment

• Round Cake Pans – 9 inch
• Electric Mixer
• Whisk – Wire
• Wire Cooling Rack
• Parchment Paper

Instructions

• Place the cake rounds into the freezer
• Meanwhile, use an electric mixer to combine the powdered sugar, 4 tbsp butter, and milk until it forms a creamy frosting
• Take the cake out of the freezer and spread the frosting over one layer then place the other layer on top
• Place the cake back into the freezer
• In a medium bowl, microwave the chocolate chips and remaining 8 tbsp butter until melted
• Remove the cake from the freezer and place on a cooling rack over parchment paper then pour half of the chocolate ganache over the cakes
• Let it stand for 10-15 minutes, until the ganache starts to harden before pouring the remaining ganache on the cake
• Let the cake stand for 1 hour while the ganache completely hardens
• In a large bowl, microwave the marshmallows on high for about 30 seconds, until melted when stirred
• Wear rubber gloves and gently pull bits of the marshmallow to stretch and lay over the cake
• Serve the cake in slices

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Nutrition Facts

Cobweb Cake

Amount Per Serving (1 piece)

Calories 701 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 14g70%

Trans Fat 1g

Polyunsaturated Fat 4g

Monounsaturated Fat 8g

Cholesterol 35mg12%

Sodium 737mg31%

Potassium 246mg7%

Carbohydrates 110g37%

Fiber 3g12%

Sugar 76g84%

Protein 6g12%

Vitamin A 420IU8%

Vitamin C 1mg1%

Calcium 148mg15%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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