Chocolate Orange Halloween Spider Cake Recipe by Karyn Ryan
Turn a yummy chocolate fudge cake into a spooky “Chocolate Orange Halloween Spider Cake” with some lovely orange frosting and melted chocolate. This would make a great cake for any Halloween Party! If you have your own favourite chocolate orange cake recipe that would work here too.
For the Cake
– 150g self raising flour
– 25g cocoa powder
– 100g plain chocolate (broken into pieces)
– 175g butter (room temperature)
– 200g light brown sugar
– 1 teaspoon vanilla essence
– 3 eggs
– 250g carton Greek Style yogurt (take out 3 tablespoons for the icing)
– zest of grated orange
– a handful of orange and green smarties
– 2 liquorice sticks
– 250g melted chocolate
– a jar of chocolate spread
For the Orange Butter Cream
– 230g unsalted butter, room temperature
– 375g icing sugar, sifted
– 1/4 tsp salt
– 2 tsp orange flavouring extract
– 1-4 tbsp milk
– a few drops red and yellow food colouring
1. Preheat oven to 190°C/375°F/Gas 5. Grease and base line two 20cm/8″ round sandwich tins.
2. Melt the chocolate in a bowl over a pan of hot water.
3. Put the butter and sugar into a mixing bowl and beat until creamy.
4. Beat in the vanilla essence.
5. Next, add the eggs, one at a time, beating well after each addition.
6. Stir in the melted chocolate and yogurt.
7. Finally, stir in the flour gently with a metal spoon.
8. Remove three tablespoons of the batter and put into a cup case for the spider’s body.
9. Divide the mixture between the two tins and bake for about 25 to 30 minutes or until golden brown and firm to the touch.
11. Bake the cupcake for 15mins until risen.
12. Turn onto a wire tray to cool.
13. While the cake is cooling prepare the orange cream. Sift together 3 cups of powdered sugar and salt into a large mixing bowl. Don’t skip the sifting, if you do your frosting will turn out chunky.
14. Add the room temperature butter to the mixing bowl. Beat the butter into the sugar, starting on low speed and gradually increasing to medium, till the sugar is fully incorporated into the butter.
15. Beat in the flavouring, then add the milk, a teaspoon at a time, till the desired consistency is reached. A little liquid goes a long way, so add milk with care.
16. For cake frosting you’ll want a consistency somewhere between soft and stiff, a medium texture which will work well both for spreading with a knife, and for using a decorating tip. Adjust the texture by adding more powdered sugar to thicken the frosting and stiffen it, or more milk to thin out the frosting and make it softer.
17. Colour the frosting by adding equal amounts of red and yellow food colouring to give you orange. Use a few drops for a light orange frosting, or several drops for a more vibrant colour. Adjust the colour by adding more red or yellow till it looks right to your eye.
18. When cake is cooled sandwich together with some chocolate spread and cover top and sides of cake with orange buttercream.
19. Melt chocolate and put in an icing bag, then ice some lines around the cake in a spider web shape.
20. Cover the cupcake in some chocolate spread & place in the centre of the cake.
21. Use liquorice sticks for legs & fangs, add smarties for eyes.
22. Place coloured smarties at intervals around the cake.
Hi I’m Karyn Ryan, Mum to four & totally addicted to baking, absolutely passionate about getting kids into the kitchen to bake, my inspiration comes from my kids who always come up with mad ideas for Cakes & Cookies! I have been known on numerous occasions to bake a cake for dinner! I was very lucky to win two awards in the Easy Food Magazine Home Cook Hero Awards in 2011 & 2012 for baking.