This rich moist chocolate drip cake is layered with chocolate buttercream, decorated with vanilla buttercream and finished with chocolate icing. It melts in the mouth and is sure to delight guests at a Halloween bash.
For the Chocolate Sponge
  • 180g plain flour
  • 10g baking powder
  • 50g Divine Cocoa Powder
  • ½ tsp bicarbonate soda
  • 120ml hot water
  • 120ml buttermilk
  • 1tsp of vanilla paste
  • 2 large free range eggs
For the Vanilla & Chocolate Buttercream
  • 350g soft butter
  • 350g Fairtrade icing sugar
  • 100g Divine 70% Dark Chocolate
For the Dark Chocolate Icing
  • 150g Divine 70% Dark Chocolate
  • 75ml double cream
  • I-2 tbsp vegetable oil
  • Piping bag
For the White Chocolate Icing
  • 100g Divine White Chocolate
  • 50ml double cream
  • Piping bag
For the Chocolate Sponge
1. Prepare, grease and line two small baking tins (20cm will do) or one large – you will have to divide the cake with a serrated knife. Heat the oven to 190 degrees.
2. In a stand mixer bowl, mix the dry ingredients and add the butter. Using a paddle attachment beat the ingredients until it forms a breadcrumb consistency.
3. Stir in the hot water, buttermilk and vanilla and stir briefly then add the egg, mixing until smooth.
4. Pour the batter into prepared tins ensuring they are evenly distributed. Bake for 15-20 minutes then test with a skewer. It is ready when the skewer comes out clean.
5. Allow to cool for 10 minutes then transfer to a wire rack to cool completely.
For the Vanilla Buttercream (outside)
1. While the cake is baking, place the butter in a deep bowl and slowly, a third at a time, mix in the icing sugar and beat till smooth. Divide into three bowls. Set aside one bowl for the chocolate buttercream.
For the chocolate butter cream (inside)
2. Melt the chocolate and mix into one bowl of buttercream until combined. Alternatively you could leave the vanilla butter cream as is and spread in the middle of the chocolate cake for a nice contrast.
Assembling the Spidercake
1. Using a serrated knife, remove the tops of the cake, so it is even.
2. On a cake board or flat plate, add some buttercream to the base to hold the sponge.
3. Place the first sponge on the board, spread the chocolate buttercream evenly then place the second sponge on top.
4. Using an offset spatula cover the sponge with the first layer of vanilla buttercream, called the crumb coat, turning the plate as you spread. Refrigerate for 10 minutes then cover with the remaining buttercream.
For the Chocolate icing
1. Melt the chocolate on a low heat (600w) for 1 minute, checking and stirringevery 20 seconds until melted.
2. Heat the cream and pour over chocolate and stir until it comes together. Add a little vegetable oil to thin out. Repeat the instruction for the white chocolate but set on lower heat (360w).
Decorating the Spidercake
1. Pour 3 tablespoons of dark chocolate icing into a piping bag. Pour all the white icing into a piping bag.
2. Working quickly, pour the dark chocolate icing over the cake.
3. With a spatula carefully spread the icing, directing out the excess to the sides. Using the piping bag from the dark chocolate icing, squeeze out small amounts on the edges to make more/ enhance the drips.
4. Whilst the dark icing is still wet, pipe the white icing into four to five circles, and then using a coffee stirrer or cocktail stick and starting from the centre work your way out to the edges. Do this until you have a spider’s web effect.
5. Allow to set for 20 minutes before serving.
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