A tasty orange and chocolate marble cake with spooky spider web chocolate icing
If you’re looking for a fun Halloween cake recipe, why not try the witches take on the classic marble cake? With its tasty chocolate and orange sponge topped with a spider web chocolate icing, this cake will make an impressive centre piece to any Halloween Party. Ideal after some Pumpkin Soup for a tasty Halloween super.
The Halloween cake recipe serves 16. If you are baking for fewer ghouls and monsters, simply half the ingredients and use an 18cm cake tin for a smaller cake.
To make this creepy cake you will need the following ingredients:
- 550g of butter -softened
- 550g of caster sugar
- 8 eggs
- 550g of self-raising flour
- 4 teaspoons of red food colouring
- 4 teaspoons of yellow food colouring
- Zest of one grated orange
- 5 tablespoons cocoa powder
- 100g of dark chocolate
- 100g of white chocolate (we used white cake covering as it seems easier to melt)
- Heat the oven to 170C/ fan 150C /gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. Either put the butter, caster sugar, eggs and self raising flour into a food processor and whizz for 1-2 mins until smooth or to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition and fold through the flour until the mixture is smooth.
- Divide the mixture equally between 2 bowls. Stir the cocoa powder and two tablespoons of water into the mixture in one of the bowls. In the other add the grated orange zest and yellow and red food colouring. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes alternatively into the cake tin. When all the mixture has been used up, take a skewer or a knife and swirl it around the mixture in the tin a couple of times to create a marbled effect.
- Bake the cake for 65-75 minutes until a skewer inserted into the centre comes out clean. Put it on a wire rack and leave to cool.
- When the cake is cold. Melt both the dark and white chocolate using a microwave or by putting a bowl with the chocolate in a pan of simmering water. If your cake has risen in a dome shape, cut the top off with a serrated knife, so you have a flat surface to ice.
- Cover the top of the cake with dark chocolate, letting it drip down the sides a little. Using a spoon drip circles of white chocolate (pipe it for a neater result) – start with a small circle in the centre and add gradually larger concentric circles. Using a skewer or the side of a fork, drag through the circles at regular intervals, from the centre to the edge, to create a cobweb effect.