This creepy spider's web cake is the perfect pud for a Halloween bash
1. Heat the oven to 180°C/Gas mark 4. Grease and line an 18cm round cake tin, about 2cm deep with a round of baking parchment.
2. Beat together the fruit sugar and butter or margarine until light and fluffy. Sift together the flour, cocoa and baking powders then gradually mix into the creamed butter and fruit sugar alternating with the eggs. Then beat in the vanilla and water.
3. Spoon into the tin, level the top and bake for 20-25 minutes until risen and firm to touch. Check it is cooked with a thin clean skewer which should come out clean. Cool and turn out of the tin onto a cake rack.
4. Make the topping. Break up the chocolate in a heatproof bowl and pour in the cream. Melt in a microwave on a medium setting or place the bowl over a pan of gently simmering water. Remove, stir until smooth and cool.
5. When the chocolate cream is thickened, pour it over the cake, scooping up with a spoon and smoothing over the sides. Allow to set.
6. Beat the icing sugar in a small bowl with a few dribbles of water until you have a smooth slightly runny paste that will flow easily. Spoon into an icing bag fitted with the thin nozzle. Then pipe out a web design on the cake top, following the photograph. Let this set and then fix a plastic spider in the middle.
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