Jovie :: Recipes :: Creepy Crawly Cake

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Creepy Crawly Cake
Rating : Not Rated

Chocolate marbled spider cake! 16 servings

Yield: Select
Prep time: 1.5 Hours
Cook Time: 45 Minutes
Course: Cakes/Frostings

Ingredients:
  • 2 2/3 cups sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 cup warm water
  • 1 1/4 cups unsalted butter, softened, plus more for pans
  • 5 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 1 tablespoon pure vanilla extract
  • 6 large eggs
  • 1 3/4 cups milk
  • Touch of Black Buttercream (see recipie)
  • 1 tube (4.25 oz.) purchased black icing

Instructions:
  • In a small bowl, combine 2/3 cup sugar, the cocoa and warm water; set aside.
  • Heat oven to 350F. Lightly butter three 8-inch round cake pans. Line bottoms with parchment paper. Set aside.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt. In a mixer bowl, beat together remaining 2 cups sugar and the butter on medium speed until light and fluffy, about 1 min. Reduce speed to low and beat in extract. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Alternately beat in flour mixture and milk, beginning and ending with the flour mixture, scraping down sides of bowl, until combined.
  • Transfer 3 cups batter to a bowl and stir in cocoa mixture. Evenly spoon dollops of white and cocoa batters into prepared pans. Using a knife, swirl batters to marbleize. Bake until a toothpick inserted in center comes out clean, 40-45 mins. Transfer pans to wire racks and let cool 15 mins. Remove cakes from pans, peel off paper and place, right side up, on racks; let cool completely.
  • Transfer 1 1/2 cups buttercream to a decorating bag fitted with a #5 plain tip and set aside.
  • Slice domes of cake to level. Place 1 cake layer on a serving plate; spread just to edges with 1 3/4 cups buttercream. Cover with second layer and spread with another 1 3/4 cups buttercream. Top with third layer. Frost top and sides, smoothing with a spatula. Using reserved piping bag, pipe dots around cakebase. Refrigerate until set, 20-25 mins.
  • To decorate: Fit a decorating bag with a #2 plain tip. Cut bottom from black icing tube and transfer to decorating bag.
  • Pipe a spiderweb design on top and down the sides of the cake in varying lengths. To pipe spider, hold icing tip in one place while squeezing tube to form a thick round body. Pipe 8 thin legs out from each body (Decorated cake can be made ahead. Store in a sealed cake container in the refrigerator up to one day.)

Posted by Jovie

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