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Chocolate Cobweb Cake for Halloween

Yordanka KovachevaYordanka Kovacheva
Nadia Galinova
Translated by
Nadia Galinova
Chocolate Cobweb Cake for Halloween
Image: Yordanka Kovacheva
1 / 6
35 min.
70 min.
105 min.
"Halloween is approaching, so make the kids happy with this amazing cake"


  • pumpkin - 1.3 lb (600 g)
  • condensed milk - 12 oz (350 g)
  • eggs - 3 pcs.
  • almonds - 2 tbsp. finely ground
  • semolina - 3 tbsp.
  • vanilla - 1 powder (2 g) or liquid vanilla
  • butter - 1.1 oz (30 g)
  • pine nuts - 1 tbsp. with a tip
  • For the cake layer
  • flour - 5.6 oz (160 g)
  • yolks - 1 pc.
  • butter - 2.8 oz (80 g)
  • powdered sugar - 1.4 oz (40 g)
  • cold water - 1 - 2 tbsp.
  • For the chocolate cobweb
  • dark chocolate - 3.5 oz (100 g)
  • butter - 1.1 oz (30 g)
  • milk - 1 - 2 tbsp.

How to cook

Wash and cut the pumpkin into pieces without peeling it. Put it in a pot along with the butter and pour enough water to cover it well. Boil for 20 minutes and strain it. Allow it to cool.

In a bowl, sift the flour with the powdered sugar. Cut the butter inside into small pieces (it should be hard and cold). Start kneading with your fingers, until crumbs form and then add the yolk and a spoonful or two of cold water. Knead a relatively hard ball of dough and leave it in the refrigerator for 30 minutes.

Meanwhile, peel the half-cooled pumpkin. Beat the eggs with it, add the condensed milk and the vanilla. Blend into a homogeneous mixture and finally add the spoons of ground almonds and semolina. Stir well.

On a floured surface, roll out the dough into a thin crust larger than the diameter of the cake tin you have (9″ (/24 cm/, preferably with a detachable bottom) and cover the bottom and part of its walls, by folding the dough. Place it in a preheated oven at 390°F (200°C) and bake for 6-7 minutes.

Remove the cake layer from the oven and reduce the heat to 360°F (180°C), during which time until this temperature is reached, it will harden and cool down a bit. Pour the pumpkin mixture over it, sprinkle with pine nuts and bake for 40-45 minutes.

For the Halloween decorations, melt the chocolate and butter with the milk in a water bath, which needs to be done to dilute the mixture, in order to make it easier for us to work with it.

Pour a teaspoon of chocolate in a round shape onto baking paper or aluminum foil and then with a toothpick or another convenient for you thin object scoop a little of the chocolate and shape the legs. Make as many spiders as you want, but leave half of the mixture. Place the spiders carefully, in the refrigerator or freezer, to harden.

With the remaining chocolate, ''draw'' the cobweb on the surface of the cake. I made it with a spoon, by scooping some of the chocolate mixture and drawing it with the edge of the spoon I made the circles and lines.

Leave the cake in the fridge, so that the decoration can harden and then arrange the spiders on their cobweb.

Serve the cake well chilled, because if it warms up, the decoration softens slightly and the spiders can deform.



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