Chocolate Spider Layer Cake

Heat the cream to a boil.

Pour over the chocolate in three parts, stirring each time until smooth.

Reserve ¼ cup of ganache for shaping the spider body later.

Cover the remaining ganache with plastic wrap (touching the surface) and refrigerate for at least 2 hours, until chilled.

Once chilled, whip using a stand mixer until light, fluffy, and firm.

Preheat to 350°F (180°C) standard or 320°F (160°C) fan/convection. Lightly grease and line two 7-inch (18 cm) round cake pans with parchment paper.

In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.

Add the eggs, milk, oil, and vanilla, whisking until the batter is smooth and lump-free.

Slowly pour in the boiling water, whisking until the batter is silky and slightly thin — this makes it extra moist.

Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

Let cakes cool in the pans for 10 minutes, then remove and transfer to a wire rack to cool completely before frosting.

Optional: pour ¼ cup of batter into a small greased mold for the spider body; bake for 40 minutes.

Once baked, run a knife around the edges and let the cake cool completely before removing from the pan.

Slice: the large cake horizontally into 2 layers and trim the top if domed.

Spread whipped ganache between the layers and over the entire cake. Chill to set the ganache.

Microwave marshmallows for 30 seconds until stretchy.

Pull strands apart with your fingers or two spoons and wrap them around the cake to form a web.

Crumble the small baked cake and mix with the reserved ganache.

Shape into a body and head, then roll in chocolate sprinkles.

Freeze briefly (10-15 minutes), then place on top of the cake.

Insert 8 Pocky sticks for legs in an upside down V shape (4 per side).

Add red and black fondant eyes.

Keep refrigerated until ready to serve