The week of Halloween baking continues with this Spooky Spider marble cake. This cake's recipe is based off of my ultimate go-to Quick & Delicious cake from South Africa's fabled Myran Rosen. This time I actually used a part of the original recipe which I usually leave out, I marbled the cake with part vanilla and part chocolate cake. Fancy. Baking can get a bit expensive, so I like to choose recipes like this which call for simple ingredients that are easy to find and easy to stock up on.
Learning to make this spider design is mandatory for a large portion of Halloween inspired decorations. I had never done it before but I found it to be simple enough.
Now, I'm not that into the gory side of Halloween when it comes to what I'm eating, but a cute little arachnid doesn't bother me too much. Word of advice though; there's a fine line between themed Halloween food and unappetizing food...tread carefully. Then again, I'm all for keeping it spooky.
for the cake
1/4 lb. unsalted butter or margarine
1/2 cup milk (or water is fine)
1 1/2 cups flour
1 1/2 tsp. baking powder
1 tsp. vanilla
3/4 cups sugar
1 tblsp. coco
1/2 cup boiling water
For the Icing:
4 oz. softened cream cheese
1 1/2 sticks butter (12 oz.)
1 tsp. vanilla
1 lb. (16 oz.) confectioner's sugar
For the Spider Web:
1 cup chocolate chips
Cream together the butter and sugar (and by this I mean use a beater or a spoon until the two ingredients are well combined into a nice smooth batter). Add the eggs to mixture.
In a separate bowl mix the flour and baking powder together and then spoon these dry ingredients into the butter mixture. Finally add the milk and vanilla and beat until smooth.
Spoon about a little less than half the batter back into the bowl you used to combine the dry ingredients. Use 1/2 cup of coco (1 tblsp. coco + 1/2 cup boiling water) and mix in with the half the batter you've set aside.
Spoon the vanilla batter into a greased baking sheet (I used a 8 in. round one), Then spoon in the chocolate batter on top of it.
Use a knife and cut into the batter slightly mixing the two together. It will form a beautiful pattern inside, but you'll have to wait until you eat it to really appreciate it.
Bake @ 350 for 35-40 minutes. (Feel free to double the recipe if you want a double layer cake!)
Let your cake cool before you ice it.
To make the icing, use beaters to combine the cream cheese and butter.
Mix in the icing sugar and then use the beaters, it's best to mix first so that you don't have sugar flying all over your kitchen.
Then spread over your cake.
For the spider wave, melt your chocolate chips in the microwave for 30 seconds, stir and then back in for another 30 seconds. Spoon the melted chocolate into a ziplock bag and then with a scissors cut a small hole at the very tip of a corner of the bag to make an icing tip.
Make one circle in the center of the cake and then a few more circles surrounding it.
Use a knife to pull the chocolate rings into a spider web by starting in the center and moving outwards. You can also make a little spider using the melted chocolate.