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Best Spiderweb Halloween Cookie Cake with Easy Chocolate Ganache

spiderweb halloween cookie cake - featured image
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A giant, buttery sugar cookie cake topped with silky dark chocolate ganache and a white chocolate spiderweb design. This show-stopping Halloween dessert is surprisingly easy to make and always gets rave reviews.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 8 ounces semi-sweet or dark chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, softened
  • Pinch of salt (optional)
  • ½ cup white chocolate chips or melting wafers
  • 1 teaspoon coconut oil or vegetable shortening

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper (circle for bottom, strip for sides). Grease lightly.
  2. In a large bowl, beat softened butter and granulated sugar on medium speed for 3-4 minutes until pale and fluffy.
  3. Add egg and vanilla extract; beat on medium speed until fully incorporated, about 1 minute.
  4. In a separate bowl, whisk together flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Dough should be soft and slightly sticky.
  6. Press dough evenly into prepared pan, about ½ inch thick.
  7. Bake for 18-22 minutes until edges are lightly golden and center is set but soft. Cool in pan on wire rack for 15 minutes, then transfer to rack to cool completely (about 1 hour).
  8. Place chopped chocolate in a heatproof bowl. Heat heavy cream in a small saucepan over medium heat until it just simmers. Pour hot cream over chocolate; let sit 3 minutes.
  9. Gently stir chocolate and cream in small circles until smooth and glossy. Add softened butter and pinch of salt; stir until fully incorporated.
  10. Place cooled cookie cake on serving plate. Pour ganache over center; spread to edges, allowing some to drip over sides. Let set 10-15 minutes until firm but slightly tacky.
  11. Melt white chocolate chips with coconut oil in microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Transfer to piping bag or zip-top bag with tiny corner snipped off.
  12. Pipe 3-4 concentric circles of white chocolate on top of set ganache, starting from center and working outward, spaced about 1 inch apart.
  13. Using a toothpick or skewer, gently drag from center outward through white chocolate circles (like spokes), then from outer edge back toward center between each spoke. Wipe toothpick clean between each drag.
  14. Let decorated cookie cake sit at room temperature about 30 minutes for white chocolate to set completely. Serve at room temperature.

Notes

For best results, use room temperature ingredients. Do not overbake the cookie base. Let ganache set slightly before piping the spiderweb. The cookie cake tastes even better the next day.

Nutrition

Keywords: Halloween cookie cake, spiderweb cookie cake, chocolate ganache cookie cake, Halloween dessert, sugar cookie cake

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