This Cobweb Coffee Ginger Cake is a show-stopping Halloween bake that combines warming ginger spice with the deep flavour of Camp. Two fluffy sponge layers are sandwiched with smooth coffee butter icing, then topped with a glossy chocolate ganache. The finishing touch? A striking cobweb design piped in white icing, making it the ultimate centrepiece for spooky celebrations. Decorate with sweets or a liquorice spider for added fun, and serve at Halloween parties or autumn gatherings for a cake that tastes as good as it looks.
Ingredients
For the cake:
225g butter, softened
225g caster sugar
2 pieces stem ginger, finely chopped, plus 2 tbsp syrup
4 medium eggs
3 tbsp Camp Chicory & Coffee Essence
225g Homepride Self-Raising Flour
1 tsp baking powder
2 tsp ground ginger
For the butter Icing:
75g butter, softened
125g icing sugar
2 tbsp Camp Chicory & Coffee Essence
For the ganache
150ml double cream
100g plain chocolate, finely chopped
4 tbsp icing sugar
Preparation
Step 1
Preheat the oven to 180 °C, gas mark 4. Grease and line 2 x 20cm round tins.
Step 2
Whisk the butter, sugar, stem ginger and its syrup in a large bowl until pale and fluffy. Beat in the eggs, 1 at a time and then the Camp until combined.
Step 3
Mix the flour, baking powder and ground ginger and sift over the butter mixture, then fold in. Divide between the 2 tins and bake for 25-30 minutes until golden and a skewer comes out clean. Allow to cool.
Step 4
To make the icing, whisk the butter in a bowl until softened, gradually add in the icing sugar until pale, then whisk in the Camp.
Step 5
Place 1 cake on a serving plate and spread with the icing. Top with the other cake, bottom side up.
Step 6
Place the cream in a small saucepan and bring to a simmer, remove from the heat and add the chocolate, stir until melted and shiny. Place the icing sugar in a small bowl and mix in 1-1½ tsp water until smooth and thick enough to pipe. Transfer to a small piping bag.
Step 7
Spread the chocolate ganache over the top of the cake, smoothing out the surface and allow to cool. Pipe the white icing in circles, starting small in the centre and about 1-2cm apart, going out to the edges. Use a cocktail stick or skewer, drag from the centre out to create a cobweb effect.
Cooks tip
Using sweets and liquorice laces, make a spider for decoration.