Description
Transform a standard sponge into a spooky, high-impact centerpiece for your next party. This recipe combines a rich, moist chocolate base with a characteristic web-like icing pattern to mimic a mummy wrap. Achieving bakery-quality results is simple, thanks to the precise balance of butter and oil, ensuring a tender crumb that serves as the perfect canvas for your festive decorations. It is a family-friendly, visually striking dessert perfect for school bake sales or themed autumn celebrations.
Ingredients
100g Salted butter, softened
75g Vegetable oil
150g White caster sugar
50g Golden syrup
125ml Whole milk
3 Large eggs
200g Self-raising flour
40g Cocoa powder
100g white icing or melted white chocolate for the drizzle
Instructions
Grease and line a circular cake tin with parchment paper.
Preheat oven to 180C (160C fan/350F).
Beat sugar, syrup, oil, and softened butter in a bowl until light and creamy.
Whisk in milk and eggs until fully combined.
Sift in flour and cocoa powder, folding gently to retain air.
Pour batter into the prepared tin and level the top.
Bake for 40 minutes or until a skewer comes out clean.
Allow the cake to cool completely on a wire rack.
Using a piping bag or a spoon, drizzle the white icing back and forth across the top of the cake to create a mummy-wrap web effect.
Notes
Ensure all ingredients are at room temperature before starting for the best emulsion. For the mummy effect, wait until the cake is completely cold so the icing does not melt off. Store in an airtight container at room temperature for up to three days.
- Prep Time: 20
- Cook Time: 40
- Category: Baking
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg