Spiderweb Cake (Witches’ Pie) with Caramel and Chocolate: Super Easy and Spectacular!: The Perfect Treat for a Stress-Free Halloween!
Join me in my pastry lab (strictly no-bake) to prepare the Caramel and Chocolate Spiderweb Cake! I’ve nicknamed it “Witches’ Pie” and it’s the perfect answer to the question: “How to make a spectacular dessert for Halloween without turning on the oven?“
This Caramel and Chocolate Spiderweb Cake is the dessert I serve when I want to impress friends with minimal effort. It has a buttery Oreo base that never fails, a soft caramel center, and a 50% dark chocolate ganache that creates the perfect sweet and bitter contrast. The key to its success is this: few ingredients, often already in the pantry (cookies, cream, chocolate), and zero oven stress. Prepare it the day before, decorate it in a snap, and it immediately sets the mood!
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Other
- Cuisine: Italian
- Seasonality: Halloween
- Energy 585.09 (Kcal)
- Carbohydrates 51.58 (g) of which sugars 35.91 (g)
- Proteins 4.95 (g)
- Fat 40.97 (g) of which saturated 17.02 (g)of which unsaturated 12.66 (g)
- Fibers 3.53 (g)
- Sodium 251.76 (mg)
Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
How to prepare a spectacular dessert for Halloween without turning on the oven? The answer is simple: with few ingredients, easily found in your pantry. Here’s the precise and complete list for your Caramel and Chocolate Spiderweb Cake.
- 12.3 oz Oreo® cookies
- 8.5 tbsp butter
- 8.8 oz caramel sauce
- 8.1 oz 70% dark chocolate
- 1.2 cups whipping cream, 35% fat (not whipped at room temperature)
- 1.8 oz white chocolate
- 2 tbsp milk (room temperature)
Nutritional InfoPer 100 g (≈3/4 slice)
Per 1 Slice (≈125 g)
Energy≈420 kcal – 480 kcal≈525 kcal – 600 kcal
Carbohydrates≈45 g≈56 g
Proteins≈4 g≈5 g
Total Fats≈25 g – 35 g≈31 g – 44 g
of which Saturated Fats≈15 g – 20 g≈18 g – 25 g
Tools
Before starting the preparation of this magnificent Spiderweb Cake, let’s ensure we have all the necessary tools at hand. Nothing complex is needed, just the essentials to work the ingredients and shape our no-bake masterpiece.
- 1 A tart pan with removable bottom
Steps
To facilitate the making of this Spiderweb Cake (Witches’ Pie), we have divided the process into simple and concrete steps. We’ll start with the Oreo base, then move on to the filling and the spectacular final decoration.
1. For the Cursed Base:
Crush the Cookies: Put 350 g of Oreo cookies into a food processor and blend until finely crushed.
Add the Butter: Add 125 g of melted butter and mix until the mixture resembles “wet sand”.
2. Compact: Transfer the mixture into the pan. Using the bottom of a glass or a meat pounder, press firmly onto the bottom and sides to create a solid shell.
Chill: Place the base in the freezer for 15 minutes or in the refrigerator for 30 minutes. This is the secret for a Spiderweb Cake that won’t crumble!
3. For the Caramel Center
Spread: Take 250 g of thick Caramel Mou and spread it evenly over the now chilled base. If the caramel is too hard, heat it for a few seconds in the microwave to make it more manageable.
Set: Return the pan to the refrigerator for another 15 minutes while you prepare the ganache.
4. For the Ganache and Assembly
Melt the Chocolate: Chop 230 g of 50% dark chocolate and place it in a heatproof bowl.
Heat the Cream: Heat 280 ml of fresh liquid cream in a saucepan until almost boiling.
Emulsify: Pour the hot cream over the chopped chocolate, wait a minute, then stir with a whisk until you obtain a smooth, homogeneous, and glossy ganache.
Pour: Let the ganache cool for a couple of minutes, then gently pour it over the caramel layer.
5. For the Spectral Spiderweb
Prepare the Spiderweb: Melt 40 g of white chocolate with 2 tablespoons of cream and place it in a small piping bag or a parchment paper cone.
Decorate: Draw concentric circles on the surface of the ganache.
Draw the Lines: Using a toothpick, draw straight lines from the center outwards. You’ll immediately see the Spectral Spiderweb effect forming!
Final Rest: Leave your Caramel and Chocolate Spiderweb Cake in the refrigerator for at least 4-6 hours, or ideally overnight, before unmolding and serving.
You often ask me: “Can I use regular Caramel Mou?” Of course! Even though the original recipe calls for salted caramel, the combination with dark chocolate is already so rich and balanced that unsalted Caramel Mou works perfectly. The final touch? A white chocolate spiderweb that makes it instantly spectacular. It’s perfect, not only for Halloween night, but for any dinner with friends!
What are you waiting for? Try this Caramel and Chocolate Spiderweb Cake and let me know if you liked it!
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Variations and Tips for a Scary Dessert
Caramel Replacement: If you can’t find Caramel Mou, you can use Dulce de Leche. The important thing is that it’s thick.
Lighter Version: For a lighter base, you can replace the Oreos with whole wheat cookies and use less butter (about 100 g).
Technical Tip: If your ganache isn’t thick enough, you can add 1 g of gelatin sheets (previously softened and dissolved in a tablespoon of hot cream) to ensure a perfect consistency.
How to Make the Layers Creamy: Remember to pour the ganache when it’s warm and not hot, otherwise, it will melt the layer of caramel underneath.
Milk Chocolate Base: You can replace the 50% dark chocolate with milk chocolate, but in that case, reduce the cream to 250 ml to prevent the ganache from being too liquid.
Spiderweb Cake (Witches’ Pie) with Caramel and Chocolate
FAQ (Questions and Answers)
Here are the answers to the most common questions I receive about making and customizing this Caramel and Chocolate Spiderweb Cake. If you have other questions, leave a comment!
How do you make a Caramel Spiderweb Cake without it sticking to the pan?
To easily unmold the Spiderweb Cake, always use a tart pan with a removable bottom and, as an extra precaution, you can line the base with parchment paper before compacting the Oreo base.
Can I use regular Caramel Mou if I can’t find salted?
Yes, absolutely. Unsalted Caramel Mou works perfectly for this Spiderweb Cake. The important thing is that the caramel is thick (like Dulce de Leche) to ensure proper layering with the chocolate ganache.
How can I make the layers of my Spiderweb Cake more defined and compact?
The secret to having defined layers is temperature: let the base cool well in the freezer (15 min) and the caramel middle (20 min). Also, pour the ganache warm (not hot) over the semi-solid caramel.
See how easy it is to make this Caramel and Chocolate Spiderweb Cake? In just a few minutes and without an oven, you’ll have a dessert that will look like it’s from a restaurant.
I encourage you to try it, especially if you’re looking for the answer to “How to surprise guests for Halloween?”. Let me know in the comments how you decorated it!
You can also try these recipes: Pumpkin Muffins and Simple and Quick Tiramisu.
All that’s left is to unmold your Spiderweb Cake and enjoy it! Have fun!
