Name: Spiderweb Cake
Prep time: 1 h
Total time: 2 h 15 min
Yield: 6 - 8 serving(s)
Ingredients: Baking spray with flour, for the pan; 1 1/4 c. packed light brown sugar; 1 c. brewed coffee; 1/2 c. (3 oz.) semisweet chocolate chips; 1/3 c. vegetable oil; 1 1/2 c. all-purpose flour; 1/4 c. dark unsweetened cocoa powder; 1 tsp. baking soda; 1/4 tsp. kosher salt; 2 large eggs, at room temperature; 3/4 c. sour cream, at room temperature; 1 tsp. vanilla extract; 5 large marshmallows; 1/2 c. (1 stick) salted butter; 1 c. dark unsweetened cocoa powder; 3 1/2 c. powdered sugar; 6 tbsp. very hot water

Step 1For the cake: Preheat the oven to 350°F. Spray a 9-inch round cake pan with baking spray with flour. Line the bottom with parchment paper and spray again.

Step 2In a medium saucepan, whisk together the brown sugar, coffee, chocolate chips, and oil. Heat over medium heat, stirring constantly, until the sugar is dissolved and the chocolate is melted. Remove from the heat and let cool for 10 minutes.

Step 3In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 4Working one ingredient at a time, whisk the eggs, sour cream, and vanilla into the brown sugar mixture. Slowly add the flour mixture, whisking just until combined.

Step 5Pour the batter into the prepared cake pan. Bake until a wooden toothpick inserted in the center comes out with a few moist crumbs, 35 to 40 minutes. Let the cake cool for 10 minutes. Turn the cake out onto a plate, remove the parchment paper, and flip it again onto a wire rack, allowing it to cool completely top-side up.

Step 6For the frosting: In a medium heatproof bowl, microwave the butter until melted, about 30 seconds. Whisk in the cocoa powder and vanilla. Using an electric mixer on low speed, gradually beat in the powdered sugar, about 1 cup at a time, and the hot water, about 2 tablespoons at a time, until well combined. Increase the mixer speed to medium and beat until smooth and spreadable, 1 to 2 minutes.

Step 7Place the cooled cake on a serving plate and spread with the frosting. Chill the cake until the frosting is set, in the refrigerator for 30 minutes or the freezer for 15 minutes.

Step 8In a small heatproof bowl, microwave the marshmallows until puffy and melted in the center, about 15 seconds.

Step 9Dip 2 forks or your fingers (wearing food-safe gloves) in the marshmallows and stretch the marshmallows until thin and web-like. Wrap the marshmallow webs around the cake. Repeat this process until the cake is covered with webs. Let the marshmallows set for at least 10 minutes before slicing.

Spiderweb Cake

Ingredients

For the cake:

For the frosting:

Directions

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