Spider web chocolate cake

METHOD

Sponges:

1. Prepare three 6-8inch round baking trays and pre-heat the oven on 160c.
2. Place the all the ingredients into a bowl and beat for 1-2 minutes to form a smooth batter.
3. Split the mix equally between the prepared trays and bake for 22-25 minutes.
4. Remove from the oven and allow to stand for 10-15 minutes before tipping out onto a cooling wire.

Chocolate Frosting:

1. Place all the ingredients in a mixer bowl and beat for 8-12 minutes until you have a smooth mixture which can form stiff peaks.
2. Optionally: Prepare a piping bag with a large star pipping tip (10-15mm) and add in the remaining cream cheese frosting, after filling & coating the cake.

Assembly:

1. Place one sponge on your serving plate. Spread couple tablespoons of the frosting on the first layer. Top with the second cake layer; repeat the process. Top with the third cake layer. Spread the frosting on the top and all around the cake. You can add a boarder around the bottom of the cake.
2. Place the marshmallows in a microwavable bowl and put them on high temperature for 10 seconds at a time (for us it took 25-30 seconds) until melted. Leave to cool for a couple minutes.  With clean hands, carefully pick up a little of the marshmallow fluff at a time and press it between your palms and pull apart.  Once the fluff is stretched to a web like consistency start pulling your palms around the cake so the marshmallow sticks on. We finished ours with some edible sugar eyes for an extra spooky look.