Easy Spiderweb Chocolate Cake (Printable Version)

Moist dark chocolate cake with a stretchy marshmallow web creating a spooky, fun Halloween centerpiece.

# Everything You’ll Need:

→ Dark Chocolate Cake

01 - 1 box Betty Crocker Super Moist Devil’s Food Cake Mix
02 - 1 cup prepared coffee, room temperature
03 - 1/2 cup vegetable oil
04 - 3 large eggs
05 - 1 teaspoon black gel food color (optional)

→ Frosting & Decoration

06 - 1 tub (16 oz) Betty Crocker Rich & Creamy Chocolate Frosting
07 - 2 teaspoons black gel food color
08 - 1 1/2 cups mini marshmallows
09 - Optional: plastic spiders for garnish

# Steps to Cook:

01 - Preheat oven to 350°F. Grease and line the bottoms of two 8- or 9-inch round cake pans with parchment paper.
02 - In a large bowl, combine cake mix, room-temperature coffee, vegetable oil, and eggs. Beat on medium speed with an electric mixer for 2 minutes until smooth. If using, add 1 teaspoon black gel food color and mix well.
03 - Divide batter evenly between prepared pans. Bake for 24 to 28 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
04 - In a medium bowl, combine chocolate frosting with 2 teaspoons black gel food color. Beat until the frosting is uniformly colored and smooth.
05 - Place one cake layer on a serving plate. Spread approximately one-quarter of the frosting evenly over the top. Place second layer on top, then cover the entire cake with the remaining frosting.
06 - Microwave 1/3 cup mini marshmallows in a microwave-safe bowl for 10 to 15 seconds until puffed. Wearing clean disposable gloves, stretch the warmed marshmallows between your hands to form thin strands. Drape and wrap these strands over the cake surface to resemble a spiderweb. Repeat with remaining marshmallows until the cake is covered. Garnish with plastic spiders if desired.

# Extra Suggestions:

01 - Lining pans with parchment paper ensures easy cake removal and prevents breakage.
02 - Using room-temperature coffee and eggs promotes even mixing and tender crumb.
03 - For the deepest black frosting, use concentrated gel food color rather than liquid.
04 - Applying a thin crumb coat before the final frosting layer creates a smoother finish.
05 - Use fresh disposable gloves and optionally spray with cooking spray when spinning marshmallow threads to minimize stickiness.

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