Chocolate Spider Web Cake

Combine butter, chocolate, sugar, cocoa and 1 cup water in a saucepan. Stir over medium-low heat until butter and chocolate have melted. Bring to the boil then remove from heat. Transfer mixture to a large bowl and cool to room temperature.

Meanwhile, grease a 23cm round cake tin and line base with baking paper. Preheat oven to 160°C.

Sift self-raising flour & plain flour together. Add half of the sifted flour in 2 batches to the chocolate mixture, whisking to combine. Add 2 eggs lightly beaten, whisk well then add remaining flour in 2 batches, whisking until smooth.

Pour mixture into prepared pan. Bake for 50-55 minutes or until cooked when tested with a skewer. Cool in tin for 10 minutes before turning onto a wire rack to cool completely.

Meanwhile, to make the ganache, combine chocolate and cream in a small saucepan and stir over low heat until chocolate is melted and the mixture is smooth and glossy. Do not boil. Remove from heat, add enough food colouring to reach desired colour. Cool until thickened.

Trim top of the cake if necessary to make level. Spread cooled ganache over top and side of the cake. Set aside for ganache to set and harden.

Place marshmallows on a microwave-safe plate. Microwave for 15-20 seconds or until beginning to melt and ooze. Stand for 30 seconds then, using 2 small forks, stretch marshmallow to make long thin strands. Layer the strands over and around the cake to resemble spider webs. Optional: Add plastic spiders, if desired.