1 1/2cupstrong hot coffeeUse a Moka pot so it's basically espresso
3/4cupvegetable oil
1tablespoonvanilla extract
3cupall-purpose flour
2 2/3cupgranulated sugar
1/2cupcocoa powder
1 1/2teaspoonbaking powder
1tablespoonbaking soda
3/4teaspoonkosher salt
For the Frosting:
1 1/2cupunsalted butter
½cupcocoa powder
3/4teaspoonsalt
1poundconfectioners sugarsifted
⅓cupfudgenice quality
1/3cupwhite chocolatemelted
For the Spider:
1Brown peanut M&M
1Brown M&M
2tbspsemi sweet chocolatemelted
Instructions
For the Cake:
Preheat to 350 degrees.
Add parchment paper to a sheet cake pan, butter and flour the paper and sides.
Sift together the dry ingredients (including the sugar) into the bowl of a stand mixer and whisk to combine.
Add the wet ingredients into a large bowl and whisk together.
Add the wet ingredients to the dry ingredient bowl.
Whisk to combine then mix on level 2 for two minutes.
Pour batter into cake pan. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean.
Allow time to cool. Invert onto wire racks to cool fully.
For the Frosting:
Beat butter in a stand mixer. Add cocoa powder on a lower level.
Combine confectioners sugar, then salt.
Add fudge in slowly.
Mix until incorporated.
For the Assembly:
Add buttercream to the top of the cake with an ice cream scooper. Spread over with an offset spatula.
Drizzle a white chocolate spiral.
Drag a point tool or toothpick through both layers, starting from the middle of the spiral. This will create a web look.
For the Spider:
Melt semi sweet chocolate. Transfer to a piping bag.
Pipe ‘L’ shaped legs onto parchment paper with the black gel bag. Transfer to the freezer for 5 - 10 minutes to set.
Add a brown peanut m&m for the body and a brown m&m for the head of the spider.
Stick legs around the m&m body.
Video
Notes
Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
The batter is very liquidy so don’t panic! The cake will end up AMAZINGLY MOIST.
You can use room temperature or even cold coffee in the batter if you’d prefer.
Not a coffee fan? Sub in water or milk instead.
If you find cake decorating to be a bit intimidating then check out my How to Decorate a Cake post, it has lots of helpful tips and a full how to video.