Now would be the time to share how much I LOVE bundt cakes and I love that a bundt cake pan makes this Halloween spider cake so easy to make. I love to bake but I am not a decorator so anytime I can get festive without too much work I am happy.
Supplies needed - 1 Bundt Cake, 2 cupcakes, chocolate chips, chocolate ganache (recipe to come) 8 black licorice, and 2 gum balls (any color you like -- I bought these in the bulk candy section of the grocery store so that I could pick the 2 of the same color and only pay a few cents for them).
To start - spray your Bundt cake pan generously with a no-stick Baking spray. Preheat your oven to 350 degrees. Now make the chocolate cake mix of your choice. Fill 2 cupcake liners with batter and then pour the rest into the bundt cake pan. Following the baking directions for you cake. Be sure to check your cupcakes early since they will be done before the cake. Let your cake and cupcakes cool completely. This is important or your spider head and legs won't stick - the chocolate ganache will stay too soft too long. MMMMM....chocolate ganache..... besides Bundt cakes this is another love!
After the cakes have cooled completely take the liner off of one cupcake and insert in the middle of the bundt cake-- It's awesome that it is such a perfect fit! I also cut the top off of one cupcake so it would lay nice and flat for my spider head.
Melt a small bowl of chocolate chips - this will be the glue for the bottom of the licorice spider legs. Make the ganache.
Here is the fun.... Pour the ganache over your cake. I start at the top and pour it down the sides about 1/4 of the way and let the ganache run down the cake and pour in the middle to create the spider body. Add the other cupcake to the front of the bundt cake. Cover in ganache. You may need to grab a knife to frost some ganache and cover any area that didn't get some chocolate loveliness.
Add gum ball eyes. They should stick nicely to the ganache.
Add licorice legs -- bend and stick into the cake. Take the melted chocolate chips and make a glue at the bottom to the cake pan so they have some stability. This is where a slightly larger cake pan or pedestal plate comes in handy so you have room for the legs to come out a little bit from the cake. The chocolate chips are slightly thicker than the ganache and hold the legs a little bit better.