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Halloween Spider Web Chocolate Trifle

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A festive and indulgent Halloween dessert, this Spider Web Chocolate Trifle layers rich chocolate mousse, fluffy sponge cake, and whipped topping with a spooky spider web design and hidden peanut butter cup spiders.

  • Author: Sophia
  • Prep Time: 28 minutes
  • Cook Time: 22 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Layered
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 sponge cake (or 1 frozen loaf pound cake, 300 g), thawed
  • 1 envelope unflavoured gelatin (7 g)
  • 2 tbsp cold water (30 mL)
  • 1/4 cup boiling water (50 mL)
  • 2/3 cup sugar (150 mL)
  • 1/3 cup cocoa powder (75 mL)
  • 1 1/2 tsp vanilla extract (7 mL)
  • 1 1/2 cups cold whipping cream (375 mL)
  • 1/4 cup semi-sweet chocolate chips (50 mL)
  • 2 mini milk chocolate peanut butter cups
  • 2 cups sweetened whipped cream or whipped topping (500 mL)
  • 1–2 tsp chocolate syrup (15–30 mL)
  • Sponge Cake:
  • 2 eggs
  • 1/2 cup sugar (125 mL)
  • 2/3 cup all-purpose flour (150 mL)
  • 1/2 tsp baking powder (2 mL)
  • 1/4 tsp salt (1 mL)
  • 3 tbsp water (45 mL)
  • 1 tsp vanilla extract (5 mL)

Instructions

  1. Prepare Sponge Cake: Preheat oven to 350°F (180°C). Grease and flour an 8-inch (20 cm) round pan. Beat eggs until foamy, then gradually add sugar until mixture is thick and doubled in volume. Combine flour, baking powder, and salt. Fold dry ingredients into egg mixture, alternating with water and vanilla. Pour into prepared pan and bake for 22–25 minutes. Let cool completely.
  2. Make Gelatin Mixture: Sprinkle gelatin over cold water in a small bowl and let stand for 1 minute. Add boiling water and stir until fully dissolved. Set aside to cool slightly.
  3. Prepare Chocolate Mousse: In a chilled mixing bowl, whisk together sugar and cocoa. Add whipping cream and vanilla, then beat until stiff peaks form. Gently fold in the gelatin mixture until well combined.
  4. Assemble Trifle: Cut sponge cake into 1- to 1½-inch pieces. In a trifle bowl, layer half of the cake cubes, sprinkle with half of the chocolate chips, and spread 2 cups of chocolate mousse on top. Press two peanut butter cups against the glass as spider “noses.” Add cake pieces to form eyes and use chocolate chips for pupils. Repeat with remaining cake and mousse. Refrigerate for at least 2 hours.
  5. Decorate: Spread whipped topping evenly over the top of the trifle. Drizzle chocolate syrup in a spiral pattern and drag a toothpick from the center outward to create a spider web design. Keep chilled until ready to serve.

Notes

  • Prepare a day ahead to let the flavors meld.
  • Use a clear glass trifle bowl or deep dish for best visual effect.
  • Add candy spiders or gummy worms for a fun Halloween twist.
  • Substitute ladyfingers or pound cake if you prefer not to bake the sponge cake.
  • Do not freeze—mousse and whipped topping may lose texture.

Nutrition

Find it online: https://savorymomskitchen.com/halloween-spider-web-chocolate-trifle/