Chocolate Spider Cake

Chocolate Spider Cake


Chocolate Spider Cake

Trust me, this cake is the best thing on the web! Chocolatey, creamy, and crammed with creepy crawlies, it’s the ultimate Halloween treat!
There’s nothing spooky about the ingredients, made with Jim Jam’s Spreads, that contain 83% less sugar than other leading brands so your little one can enjoy the taste without the sugar high. The only trick to these treats is that they taste so good!


4 eggs
200g margarine
200g golden caster sugar
200g self-rising flour
20g cocoa powder
1 teaspoon baking powder
50g Jim Jam’s spread
200g soft butter
300g icing sugar
100g Jim Jam’s spread
20g cocoa powder
150g black fondant
50g Jim Jam’s spread
chocolate sprinkles
edibles eyes


  1. Preheat the oven to 160 Fan. Line two 20cm cake tins with baking paper.
  2. Put all the cake ingredients into a bowl. Whisk together using an electric mixer. Spoon into the tins and level the surface. Bake for 25 minutes until well risen. Leave to cool.
  3. Measure all the frosting ingredients into a bowl. Whisk together until light and fluffy.
  4. Slice the cakes in half, so you have four layers. Put the first layer onto a cake stand. Spread with frosting. Add the second layer, spread with frosting. Add the third layer and spread with frosting. Top with the final layer of cake and press down. Spread the remaining frosting over the sides and top of the cake.
  5. Roll the black fondant into 6 balls. Spread with chocolate spread and dip into the sprinkles to make the spider’s body. Add the eyes. Place the bodies onto the cake. Roll thin black fondant for the spider’s legs and stick them next to the spider’s bodies on the cake.

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