For the sponge:
260g caster sugar
260g unsalted butter, softened
4 eggs, beaten
60g cocoa powder
90ml boiling water
260g self-raising flour
2 tsp baking powder
For the buttercream:
250g unsalted butter, softened
400g icing sugar
100g cocoa powder
For the filling:
100g jelly worms
4 white marshmallows
2-3 fake spiders
- Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line three 15cm tins with non-stick parchment paper.
- Beat together the butter and sugar until light and fluffy. Slowly beat in the eggs, mixing well after each addition.
- In a small bowl, stir together the cocoa powder and boiling water. Beat this into the butter mixture.
- Sieve the flour and baking powder into the butter mixture. Fold in gently until just combined.
- Divide the mixture evenly amongst the tins and bake for 25-30 minutes or until a skewer inserted in the centre comes out clean. Allow to cool completely.
- For the buttercream, beat together the softened butter, icing sugar and cocoa powder until smooth.
- Using a sharp serrated knife, cut the cooled sponges in half horizontally. Use a 7½cm round cutter to cut the middle out of four of the six sliced sponges.
- Place one of the non-cut sponges onto a board or plate, using a teaspoon of buttercream on the board to help the cake stick. Spread over some of the buttercream and add a sponge with a hole on top. Repeat this step to add all four of the cut sponges, one at a time.
- Before adding the final, uncut sponge on top, pour the jelly worms into the hole in the centre. Top with the uncut sponge.
- Using a palette knife or offset spatula, spread the buttercream over the top and sides of the cake, making sure to fill in any gaps. There will be crumbs in the icing, so place the cake into the fridge for 30 minutes to set.
- Once set, spread over more buttercream to cover any crumbs and smooth out the buttercream. Refrigerate again until set.
- For the cobwebs, place the marshmallows in a bowl and microwave for about 20 seconds or until just melted. Allow the marshmallows to cool slightly. Test the consistency by dipping your thumb and index finger into the marshmallows, opening and closing your fingers until the marshmallows become stringy.
- Take a pinch of melted marshmallow between your fingers and pull it apart until the marshmallow strand is quite thin. Wrap it around the cake and continue until you’re happy with how it looks, pulling the marshmallow strings in different directions.
- Finish the cake with some plastic spiders.
Per Serving 540kcals, 24.4g fat (14.8g saturated), 82.5g carbs (57.1g sugars), 6.8g protein, 4.6g fibre, 0.175g sodium
TOP TIP: Use the leftover sponge to make cake pops. Mix together the scrap sponge with chocolate buttercream. Roll into small balls, stick a cake pop stick into the bottom of each ball and refrigerate until set. Dip the cake pops into melted chocolate and decorate with sprinkles etc.