Description
This Chocolate Skull Cake is a spooky and delicious Halloween dessert featuring rich, moist chocolate cake layers shaped like a skull, complemented by luscious chocolate and powdered sugar glazes. Perfect for impressing guests with its eerie design and decadent flavor.
Ingredients
Scale
Cake Ingredients
- 1 1/2 cups unsalted butter
- 2/3 cup dark chocolate cocoa powder
- 1 teaspoon salt
- 1 1/2 cups water
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 2 teaspoons baking soda
- 3 large eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
Chocolate Glaze Ingredients
- 8 ounces bittersweet chocolate (finely chopped)
- 3 tablespoons corn syrup
- 3/4 cup heavy cream
- 3 tablespoons granulated sugar
Powdered Sugar Glaze Ingredients
- 1/4 cup confectioners’ sugar
- 1 1/2 cups confectioners’ sugar
- 3 tablespoons milk
- 1/2 teaspoon clear vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F. Butter and flour your skull cake pan thoroughly, then set aside to ensure the cake doesn’t stick.
- Make Butter and Cocoa Mixture: In a small sauce pan over medium heat, combine the butter, cocoa powder, salt, and water. Cook and stir just until the mixture is melted and evenly combined. Remove from heat and set aside to cool slightly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, and baking soda until thoroughly blended.
- Mix Batter: Add half of the melted butter and cocoa mixture into the dry ingredients and whisk until blended; the mixture will be thick. Then add the remaining butter mixture and continue whisking until fully incorporated.
- Add Eggs and Dairy: Add the eggs one at a time, whisking well between each addition to fully incorporate. Lastly, whisk in the sour cream and vanilla extract until the batter is smooth.
- Fill Pan and Bake: Pour the batter into the prepared skull cake pan, filling each half about 90% full. (Reserve any extra batter.) Bake in the preheated oven for 45 to 50 minutes or until a wood skewer inserted near the center comes out clean. Allow the cake to cool completely in the pan.
- Prepare Chocolate Glaze: In a large bowl, combine the chopped bittersweet chocolate and corn syrup; set aside. In a small sauce pan, heat the heavy cream and granulated sugar over medium heat, stirring until the cream is hot and sugar dissolved. Pour the hot cream over the chocolate mixture and whisk until smooth.
- Mix Chocolate and Confectioners’ Sugar Glaze: In a small bowl, whisk together 1 cup of the prepared chocolate glaze with 1/2 cup confectioners’ sugar until fully combined to a spreadable consistency.
- Prepare Powdered Sugar Glaze: In another bowl, whisk together confectioners’ sugar, milk, and vanilla extract until smooth. Add extra milk if a thinner glaze is desired.
- Trim and Assemble Cake: Once the cake has cooled, trim any domed tops off the cake halves with a serrated knife to create a flat surface. Use the chocolate glaze mixture with confectioners’ sugar to sandwich the two cake halves together. Fill any cracks with extra glaze. Refrigerate the assembled cake for about 30 minutes to set.
- Glaze Cake: Place the cake on a baking rack over a baking sheet. Using a pastry brush, apply the powdered sugar glaze evenly, allowing excess to drip onto the sheet.
- Final Decoration and Serve: Transfer the cake to a serving platter. Drizzle additional chocolate glaze over the top for decoration. Serve with remaining chocolate glaze on the side for extra indulgence.
Notes
- This Chocolate Skull Cake is perfect for Halloween celebrations with its spooky skull shape and rich chocolate flavor.
- Use a serrated knife carefully to trim the domed tops for even layering.
- The combination of chocolate and powdered sugar glazes creates a beautiful contrast and delicious sweetness.
- Allow the glaze to set in the refrigerator to make assembly easier and the finished cake more polished.
Nutrition
- Serving Size: 1 serving
- Calories: 791 kcal
- Sugar: 74 g
- Sodium: 414 mg
- Fat: 41 g
- Saturated Fat: 24 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 104 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 129 mg
