Ingredients: Sponge cake (24cm square pan)

• 🥚4 eggs
• 🍬200g sugar
• 🫒160ml mild olive oil
• 🥄1 tsp vanilla extract
• 🌾180g all-purpose or cake flour (without leavening agent)
• 🥄12g baking powder
• 🍫75g pure cocoa powder
• 🧂A pinch of salt
• 🥛170ml warm milk

Ingredients: Syrup

• 🚰150ml water
• 🍭50g sugar
• 🥄1/2 tsp vanilla extract

Ingredients: Chocolate ganache topping

• 🍫120g dark chocolate for baking
• 🍶120ml whipping cream min. 35% fat
• 🧈45g butter

Ingredients: Decoration (Optional, to taste)

• 🕷️Spiders made with Oreo cookies
• 🎃Sprinkles

Elaboration

• 🕷️Preheat the oven to 165ºC, grease and line the pan with baking paper
• 🕸️Beat the eggs with the sugar until a creamy mixture is obtained
• 🖤Add the oil and vanilla extract and beat until well combined
• 🕷️Add the warm milk and mix
• 🕸️Add the previously sifted flour together with the cocoa, baking powder and salt. Mix slightly with a spatula and beat for a couple of minutes
• 🖤Pour the mixture into the pan and bake at 165ºC for 30 minutes. Before removing from the oven, check with a toothpick that it comes out clean

• 🕷️Remove from the oven, let cool on a rack and unmould
• 🕸️Prepare the syrup: place the sugar, water and vanilla in a saucepan. Cook until it comes to a boil. Let cool slightly before using
• 🖤Pierce the cake with a skewer and moisten with the syrup

• 🕷️Prepare the ganache: chop the chocolate into a bowl, heat the cream without boiling and pour it over the chocolate, mix a little and add the butter. Whisk, let cool until it thickens and pour over the cake. Let cool and decorate to taste
• 🕸️I decorated it with spiders made from Oreo cookies, sprinkles and a spiderweb made with marshmallows

I hope you enjoy this dark and delicious chocolate cake 🖤🍫🕷️