You will need:
- 200g unsalted butter, softened
- 200g caster sugar
- 3 large eggs
- 50ml whole milk
- 200g self-raising flour
- Orange gel food colouring
Note: Make sure a grown up helps with small pieces, preparation and baking.
For the cake
- 75g unsalted butter, melted
- 150ml whole milk
- 60g cocoa powder
- 300g icing sugar
- 300g desiccated coconut
- Edible fondant spider decorations (optional)
- Heat oven to 200°C/180°C fan/gas 6. Butter and line a 23cm square tin with greaseproof paper.
- Beat the butter and sugar with an electric whisk until light and fluffy. Add the eggs one at a time and beat well until combined. Add in the flour, milk and a pinch of salt and stir until combined. Add in a squirt of orange food colouring, a little at a time until you have a bright orange colour. Pour the mix into the tin and spread into an even layer. Bake for 20 – 25 mins until it’s golden and a skewer inserted comes out clean and leave to cool.
- Trim each side so they’re straight. Cut the sponge into neat 3cm squares.
- To make the chocolate coating, add the melted butter, milk and cocoa powder into a large bowl and whisk until everything is combined and there are no lumps. Whisk in the icing sugar, being careful to keep it all in the bowl until you have a smooth mix. If it’s not smooth you can whiz it with a stick blender.
- Put half the desiccated coconut into a large shallow bowl, you can top it up when it’s nearly empty, it just saves the whole mix getting covered in chocolate.