Are you in search of a simple and speedy Halloween dessert? Look no further, as I’m excited to introduce you to an amazing idea – a quick and easy Spiderweb Cake that combines chocolate and pumpkin flavors. This Halloween Chocolate Pumpkin Cake is a delightful combination of flavors that scream fall.Â
The moist chocolate pumpkin cake is perfectly spiced with cinnamon, ginger, nutmeg, and cloves and topped with a decadent chocolate ganache that brings out the richness of the cake. The cake is then finished off with a spooky white chocolate spiderweb making it the perfect centerpiece for any Halloween party.
The recipe for this cake is incredibly easy to follow. It takes no more than 15 minutes to prepare the cake batter, and after baking and cooling, all you need to do is cover it with the chocolate ganache and decorate it with the spiderweb. The end result is a stunning cake that looks as good as it tastes.
How to make this Spiderweb Cake
To start, first, prepare the chocolate pumpkin cake. Preheat the oven to 350F (180C) and grease an 8-inch (20cm) pan and line it with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, salt, and spices. In a separate large bowl, mix together the egg with brown sugar, granulated sugar and vanilla extract until creamy. Add vegetable oil, and pumpkin puree and mix until combined. Slowly incorporate the flour mixture into the pumpkin mixture and fold in chocolate chips or chunks. Pour the batter into the prepared pan and bake for 25-30 minutes. Once cooled, remove the cake from the pan and prepare the chocolate glaze by melting the chocolate and cream together. Pour the glaze over the cake and use an offset spatula to remove the drips.
To make the spider web, melt white chocolate and pipe a spiral on top of the cake, then drag a toothpick or skewer outwards to form the web. Add two small eyes on a mini Oreo cookie using the remaining ganache to create the spider’s legs. The cake can be refrigerated for 30 minutes before serving.
This Halloween Chocolate Pumpkin Cake is a great dessert option for those who love the combination of chocolate and pumpkin spice. The chocolate complements the pumpkin spice perfectly, creating a flavor explosion that is sure to impress your guests. Hope you will enjoy this Spiderweb Cake as much as we did:). Make sure to share your photos with me on Instagram if you try it out. I love seeing how it turns out for you.
Other Halloween recipes you may like to try
Looking for a delicious and visually stunning Halloween dessert that will impress your friends and family? Look no further than this Bloody Halloween Cake. It is actually an amazingly delightful no-bake cheesecake, with one of my favorite flavor combinations, raspberries, and mango. The cake is then coated in Oreo crumbs and decorated with some spooky melted marshmallow strands. If you love pumpkin you should definitely try this recipe Chocolate Pumpkin Mousse Cake, as it is one of the best pumpkin desserts ever. This cake has a moist chocolate cake at the bottom, followed by a spiced and creamy pumpkin mousse, a chocolate mousse on top, finished with a shiny layer of dark chocolate ganache.
These Pumpkin Mocha Cupcakes with Toasted Meringue are another fall treat we love. Textures of pumpkin spice crust, moist chocolate cake, and light and fluffy toasted meringue, mingle in this dessert in surprising ways, making this a delightful experience for your taste buds. Coffee notes bring in a more complex flavor to these cupcakes without being too overpowering.
YOU MAY ALSO LIKE:
Peanut Butter Stuffed Chocolate Cookies
Pumpkin Cream Cheese Brownies
No-Bake White Chocolate Oreo Cheesecake
Chocolate Pudding Cake
Easy Halloween Chocolate Pumpkin Cake
Ingredients
- 1 cup (125g) all-purpose flour
- 1/3 cup (40g) unsweetened cocoa powder
- 3/4 tsp (4g) baking soda
- 1/2 tsp (2g) salt
- 1/2 tsp (1g) cinnamon
- 1/4 tsp (1g) ginger
- 1/4 tsp (1g) nutmeg
- 1/8 tsp cloves
- 1 egg
- 1/3 cup (70g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 tsp (5g) vanilla extract
- 1/4 cup (60g) vegetable or canola oil
- 1 ¼ cup (300g) pumpkin puree
- 1/2 cup (80g) roughly chopped semisweet chocolate
Chocolate Glaze
- 4 oz (120g) semi-sweet chocolate
- 5 oz (140g) whipping cream
For decoration
- 1.5 oz (45g) white chocolate
- Oreo crumbs
- A mini oreo , for the spider
Instructions
Prepare the chocolate pumpkin cake.
- Preheat the oven to 350F (180C). Grease a 8 inch (20cm) pan and line with parchment paper.
- In a medium bowl whisk the flour, with cocoa powder, baking soda, salt and spices.
- In a large bowl add the egg with brown sugar,granulated sugar and vanilla extract and mix until creamy. Add vegetable oil and mix to combine. Add pumpkin puree and continue mixing until well combined.
- With the mixer on low incorporate the flour mixture into the pumpkin mixture. Don’t overmix.
- Fold in the chocolate chips/chunks.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cool completely.
Prepare the chocolate glaze.
- Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
- Remove the cake from the pan and place it over a rack or over a bowl placed over a parchment paper lined baking sheet to collect the excess. Pour the glaze on top and edges of the cake. Use an offset spatula to remove the drips.
- Transfer the cake to a serving platter.
Prepare the white chocolate spider web.
- Melt the white chocolate over low heat. Transfer into a piping bag fitted with a very small plain tip like (no. 2 nozzle) or simply cut a small corner of a bag and pipe a spiral on top of the cake.
- Drag a toothpick or skewer outwards to form the spider web.
- If desired, pipe two small eyes on a mini oreo cookie, use remaining ganache to create its legs.
- Refrigerate for 30 minutes if desired and enjoy!
Video
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
This was SO delicious!! I followed your exact recipe and I don’t think it was too thick at all. It was nice and creamy and the flavors were great! My husband ate two bowlfuls and wanted more. We had plenty for leftovers. Thanks–this is a keeper!
I am so happy to hear that
Delicius recipe, thank you! Wishes from Lithuania!
Thank you.. Hope you will have the chance to try it out 🙂 Best, Ella