Spider Halloween Bundt Cake

dark chocolate spider bundt cake for Halloween

This Halloween sider bundt cake combines moist, delicious chocolate cake with decadent ganache topping and cute decorations for the ultimate Halloween treat! It's the perfect spooky dessert for your next Halloween party!

Prep Time20

Cook Time40

Decorating Time10

Total Time1 10

Course: Dessert

Cuisine: American

Keyword: Halloween bundt cake, Halloween cake ideas, spider bundt cake

Servings: servings

Calories: 321kcal

Equipment

bundt cake pan

Ingredients

For the Cake:

2 eggs
1 cup 8 ounces brewed coffee
⅓ cup olive oil see notes
4 tablespoons butter softened
¾ cup brown sugar
½ cup white granulated sugar
2 teaspoons vanilla extract
¾ cup cocoa powder
2-¼ cups all-purpose flour
2 teaspoons baking soda
¾ teaspoon salt

For the Ganache:

8 ounces dark chocolate chopped
½ cup heavy cream

For the Spider Decorations:

8 pieces black licorice
2 cinnamon imperial candies
1 mini marshmallow
black sanding sugar or Halloween sprinkles optional

Instructions

Bake the cake:

Preheat your oven to 325℉. Grease a bundt cake pan liberally and set aside.
In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a separate bowl, melt the butter and whisk or beat together with the coffee, oil, butter, brown sugar, white sugar, and vanilla extract. Add the eggs and mix until smooth and combined.
Fold the dry ingredients into the wet ingredients and mix until just combined, scraping the sides of the bowl as needed.
Pour the batter into the bundt pan and bake for 40-50 minutes, or until a cake tester or toothpick comes out clean when inserted into the center of the cake. Set aside to cool completely.

Make the ganache:

Place the chopped chocolate into a heat-proof bowl. On the stove over medium-low heat, heat the cream until just before boiling.
Pour the hot cream over the chocolate and allow it to set for 2-3 minutes to soften. Then use a silicone spatula or mixing spoon to gently stir until a smooth chocolate sauce develops. Set aside to cool.

Assemble the cake:

Invert a cake stand over the bundt cake pan and flip to release the cake from the bundt pan.
Gently pour the ganache over the top of the cake and allow it to run down the sides and center of the cake.
Gently insert 8 pieces of black licorice into the sides of the cake to resemble spider legs. Place two cinnamon candies onto the front to create eyes.
Gently flatten a mini marshmallow and use a pair of kitchen shears to cut it in half. Pinch the ends to create fangs, then place them below the cinnamon candy eyes.
If desired, garnish with Halloween sprinkles or black sanding sugar, then display, slice, and serve.

Notes

Using boxed cake mix - In a hurry? No worries! You can use boxed chocolate or devil’s food boxed cake mix and follow the instructions for baking it in a Bundt pan.
Getting the cake out of the pan - The trick to a smooth transition from Bundt cake pan to countertop is in the grease! Ensure your cake doesn’t stick by liberally slathering your Bundt cake pan in butter or shortening. You can also dust the pan with a thin layer of cocoa powder or flour after greasing.
For the best ganache - For a smooth, lump-free ganache, try to chop the chocolate bar as finely as possible. If your chopped chocolate isn’t melting well, it's likely because your cream isn't hot enough. I don’t recommend microwaving the mixture, but you can pour it into a saucepan and continue to melt over medium-low heat, stirring constantly. Once the chocolate has fully melted, remove the saucepan from heat and continue to stir until the cream is fully incorporated.
Pouring the ganache on the cake - The ganache thickens as it cools, so I recommend pouring it onto the cake while it’s still warm (but not hot). If you let it cool completely to room temperature, the sauce will be very thick. If this occurs, use an offset spatula to spread the ganache onto the cake for even distribution.
For leftovers - Leftover pieces of Halloween spider bundt cake will keep in the fridge for up to 3-4 days. You can also wrap the pieces in plastic wrap and then in aluminum foil; they will stay good in the freezer for up to two months. Thaw your bundt cake leftovers from frozen in the fridge for the best-tasting results.

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