Photo gallery: Chunky Chocolate Spider Cake recipe

Chocolate Spider Cake: Step 1

Preparation:Grease side of 10-inch (3 L) springform pan; line bottom with parchment paper. Grease and flour 6-inch (500 mL) metal bowl; set pans aside.

Cake: In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, cocoa powder, baking powder, baking soda and stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Stir in chocolate chips. Scrape into prepared pans, smoothing tops.

Bake in centre of 350°F (180°C) oven for about 50 minutes for small cake and 60 minutes for large or until cake tester inserted in centre comes out clean. Let cool in pans on rack for 10 minutes. Turn out onto racks; peel off paper from large cake. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Icing: In bowl, beat butter until light; gradually beat in sugar and cream, making 3 additions of sugar and 2 of cream. Beat in vanilla. (Make-ahead: Cover and refrigerate for up to 24 hours; beat to use.)

Remove 1-1/2 cups (375 mL) of the icing to small bowl; beat in two-thirds of the chocolate. Tint 3/4 cup (175 mL) of the remaining icing deep violet. Tint 3/4 cup (175 mL) of the remaining icing orange. Reserve remaining white icing for masking and piping eyes and mouth.

Meanwhile, cut uncoated end of biscuit sticks on an angle. Dip cut ends of 2 sticks into remaining chocolate; press together to form spider legs. Place on waxed paper-lined tray. Repeat with remaining sticks. Refrigerate until firm, about 1 hour.