Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- For the Chocolate Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk (or heavy cream)
- 1 teaspoon vanilla extract
- For the Spiderweb Design:
- 1/4 cup white frosting or thinned white chocolate ganache
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Carefully pour in the boiling water and whisk until the batter is smooth and thin.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes cool, prepare the frosting. In a large bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, cocoa powder, and milk, beating until smooth and well combined. Add vanilla extract and beat until incorporated.
- Once the cakes are completely cooled, place one cake layer on your serving plate. Spread a generous amount of frosting over the top.
- Place the second cake layer on top. Frost the entire cake smoothly with the remaining frosting.
- For the spiderweb effect: Place a dollop of white frosting (or thinned white chocolate ganache) in a piping bag with a small round tip.
- Pipe concentric circles of white frosting on top of the chocolate frosting, starting from the center and working outwards.
- Using a toothpick or a skewer, drag lines from the center outwards through the white circles to create the spiderweb pattern.
- Optional: Decorate with plastic spiders or Halloween-themed sprinkles.
- Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set.
Notes
- Ensure all ingredients for the cake are at room temperature for best results.
- Do not overmix the cake batter, as this can lead to a tough cake.
- For a deeper chocolate flavor, use good quality cocoa powder.
- The white frosting for the spiderweb can be made by mixing a small amount of milk or cream into white buttercream frosting until it reaches a pipeable consistency.
- Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Prep Time: PT45M
- Cook Time: PT35M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg