Bournville Chocolate Cobweb Cake
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- 400g Asda Best for Baking Cakes spread, plus extra to grease
- 300g caster sugar
- 100g dark muscovado sugar
- 5 medium eggs
- 340g self-raising flour
- 60g Cadbury's Bournville Cocoa
- 2tsp vanilla extract
- 2tbsp semi-skimmed milk
- 60g Asda Mini Marshmallows
- Icing sugar, to dust
- 1 tube black writing icing
Preheat the oven to 180C/160C Fan/Gas 4. grease and line a 33cm x 23cm traybake tin.
Using an electric hand mixer, beat the spread, caster sugar and muscovado sugar together until pale and fluffy. Whisk in the eggs one at a time. Add the flour, cocoa powder, and vanilla and fold in until just combined. Stir in the milk. Pour the mixture into the cake tins and smooth down the surface.
Bake for 40-45mins, until the cake has risen, and a skewer inserted into the middle comes out clean. Leave to cool on a wire rack for 20mins before removing from the tin and putting onto a serving plate.
To decorate, put the marshmallows into a microwave safe bowl and microwave on medium heat for 10-15 secs. Allow to cool slightly.
One cool to the touch, dust your fingertips with icing sugar and pinch the melted marshmallow, pulling apart until you have stringy 'cobwebs'. Carefully lay the pulled marshmallow over the cake, until the top is well covered. Allow to set.
Use the black writing icing to pipe spider shapes on top of the marshmallow webs.