Heat cream until bubbles form on the sides of the saucepan.
Then pour over grated chocolate, let it sit for a minute then stir until smooth and chocolate is melted completely.
This is thicker than regular ganache which is what you want for your spider cake.
Take spider cake out of the freezer and set in on a rack, put a baking sheet underneath to catch the chocolate ganache.
Pour chocolate ganache over the spider cake, make sure that you have even coverage.
Let the excess drip on the sheet.
When the ganache has cooled, transfer spider onto the platter with chocolate spider web.
Attach the chocolate legs.
For the eyes, you may use white chocolate chip candy melts, white fondant, or mallows.
I used a little chocolate modeling clay and just made two small buttons for the eyes.
Using a fork, lightly prick the spider all over, pulling the fork upwards to make spikes to make your spider cake look "hairy".