Description
A spooky and indulgent Chocolate Skull Cake perfect for Halloween or any special occasion. This rich chocolate cake is baked to moist perfection, filled and coated with a luscious chocolate glaze, and finished with a smooth powdered sugar glaze for a visually striking and delicious dessert.
Ingredients
Scale
Cake
- 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
- 8 ounces bittersweet chocolate (finely chopped)
- 3 tablespoons corn syrup
- 3/4 cup heavy cream
- 3 tablespoons granulated sugar
- 1/2 cup confectioners’ sugar (used mixed with chocolate glaze)
Powdered Sugar Glaze
- 3/4 cup confectioners’ sugar
- 3 tablespoons milk
- 1/2 teaspoon clear vanilla extract
Instructions
- Prepare the pan: Preheat your oven to 350°F (175°C). Butter and flour your skull cake pan thoroughly and set it aside to prevent sticking.
- Make the chocolate butter mixture: In a small saucepan, heat the unsalted butter, cocoa powder, salt, and water over medium heat. Stir continuously just until everything melts and combines smoothly. Remove from heat and let it cool slightly.
- Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, and baking soda until fully combined.
- Combine wet and dry ingredients: Add half of the melted butter mixture to the dry ingredients and whisk until blended; the mixture will be thick. Add the remaining butter mixture and whisk again to combine completely.
- Add eggs and dairy: Incorporate the eggs one at a time, whisking well after each addition to ensure smooth batter. Stir in the sour cream and vanilla extract until the batter is uniform and silky.
- Fill the pan and bake: Pour the batter into the prepared skull cake pan, filling each side to about 90% capacity. You may have a little batter leftover. Bake for 45 to 50 minutes until a wood skewer inserted near the center comes out clean.
- Cool the cake: Allow the cake to cool completely in the pan before removing to maintain its shape.
- Prepare the chocolate glaze: Place the chopped bittersweet chocolate and corn syrup in a large bowl. In a small saucepan, heat the heavy cream and granulated sugar over medium heat until the cream is hot and sugar is dissolved. Pour the hot cream mixture over the chocolate and stir with a whisk until smooth and glossy.
- Make chocolate glaze with confectioners’ sugar: In a small bowl, whisk together 1 cup of the prepared chocolate glaze with 1/2 cup confectioners’ sugar until well combined for a thicker glaze to use as a filling.
- Make powdered sugar glaze: In another bowl, whisk together the remaining confectioners’ sugar, milk, and clear vanilla extract until smooth. Add more milk if a thinner glaze is desired.
- Trim and assemble the cake: Once cooled, carefully trim any domed top layers from each cake half to create flat surfaces. Spread the chocolate glaze and confectioners’ sugar mixture between the two halves to sandwich the cake together, filling any cracks with extra glaze. Refrigerate the assembled cake for about 30 minutes to set.
- Glaze the cake: Place the cake on a baking rack over a baking sheet. Use a pastry brush to apply the powdered sugar glaze evenly across the cake’s surface, allowing excess to drip onto the baking sheet. Transfer the cake to a serving platter.
- Finish and serve: Drizzle additional chocolate glaze over the cake for finishing touches. Serve the cake with any remaining chocolate glaze on the side for extra indulgence.
Notes
- This Chocolate Skull Cake is the perfect Halloween dessert, combining spooky presentation with rich, decadent flavor.
- Ensure the cake is completely cooled before glazing to avoid melting or sliding layers.
- Adjust the powdered sugar glaze thickness with milk to your preference for drizzling or full coverage.
- For best results, use a serrated knife while trimming to maintain the skull shape precisely.
- Store any leftover cake covered in the refrigerator to keep the glaze fresh.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- 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
