Can I make Spider Web Chocolate Ganache Cake ahead of time?

Yes, absolutely. This cake is actually better when made a day in advance, as the ganache sets beautifully overnight and helps keep the cake moist. Just store it in a covered cake dome or airtight container at room temperature for up to 3 days. If you're prepping for a party, make the cake layers a day early and add the spiderweb ganache the day of serving for the freshest visual impact.

What can I use instead of white chocolate for the spider web?

You can swap white chocolate for white royal icing, melted marshmallow fluff, or even powdered sugar icing if needed. Each will give you the bright contrast you want against the dark ganache, though melted white chocolate is the most striking and sets firmly. For a fun twist, try colored gel icing like orange or green for a more playful look.

How do I make the ganache stay glossy and smooth?

The key is to use equal parts heavy cream and high quality dark chocolate. Heat the cream until just steaming don’t boil it then pour over chopped chocolate and let it sit before stirring. Whisk until glossy. To maintain shine, let it cool slightly before pouring over the cake. This technique is similar to what we use in our One-Pot Salted Caramel Cheesecake , where a smooth finish is essential.

Can I freeze Spider Web Chocolate Ganache Cake?

Yes, you can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and freeze for up to 2 months. When ready to use, thaw completely at room temperature before assembling and decorating. We don’t recommend freezing the fully decorated cake, as the spider web pattern may smear upon thawing.

Spider Web Chocolate Ganache Cake: Stunning & Easy Halloween Treat (2025)

Description

A rich and spooky chocolate ganache cake with a mesmerizing spider web design – perfect for Halloween gatherings or cozy fall nights.

Ingredients

1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ tsp baking soda
1 ½ tsp baking powder
2 cups sugar
1 cup buttermilk
2 eggs
½ cup vegetable oil
2 tsp vanilla extract
1 cup hot coffee
1 cup heavy cream
8 oz dark chocolate chips or chopped dark chocolate
½ cup white chocolate chips (for web)
Toothpick or skewer for decorating
Piping or ziplock bag (for web design)

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Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, and sugar.
In another bowl, mix buttermilk, eggs, oil, and vanilla. Combine with dry ingredients.
Stir in hot coffee until batter is smooth. Divide evenly into pans.
Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely.
Heat heavy cream until steaming, then pour over dark chocolate. Let sit for 5 minutes, then whisk until smooth.
Place one cake layer on a plate. Spread a thin ganache layer on top, then add the second cake layer.
Pour remaining ganache over the entire cake, letting it drip over the sides.
Melt white chocolate and transfer to a piping or ziplock bag. Pipe concentric circles on top of ganache.
Drag a toothpick from the center outward through the circles to create a spider web design. Let set before serving.

Notes

Ganache sets beautifully overnight, making this cake ideal for make-ahead prep. For best results, use high-quality dark chocolate and make sure cake layers are fully cooled before frosting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American