With a moist chocolate cake and simple glaze, these mini skull cakes are super spooky for any Halloween celebration.
Keyword: halloween desserts, skull cakes
For the chocolate cake:
1 ½cupsunsalted butter (3 sticks)
2 ½cupsgranulated sugar
For the glaze:
1 ½cupsconfectioners' sugar
½teaspoonpure vanilla extract*
Preheat oven to 350˚ F. Spray skull cake pan with non-stick cooking spray and flour well. Set aside.
In a small sauce pan, whisk the butter, cocoa powder, salt, and water over medium heat until butter is melted. Remove from the heat and set aside.
In a large bowl, whisk together the flour, sugar, and baking soda. Slowly add the chocolate mixture into the flour mixture while whisking. When batter is too thick, switch to a spoon. Add eggs, sour cream, and vanilla extract and mix until combined.
Fill skull cavities about 90% full (cake won't rise a huge amount). Bake for about 25 minutes or until a toothpick inserted into the middle of a skull comes out clean. Let skulls cool completely (about an hour) before glazing.
For the glaze, whisk together confectioner's sugar, milk, and vanilla extract in a small bowl. Generously brush glaze on cooled cakes and do a second or even third coat until the skulls are well coated (some of the glaze will be absorbed by the cake). Enjoy!
*Use clear vanilla extract if you have it. Otherwise, just use the regular stuff. Your glaze will be ever so slightly darker (which doesn't bother me in the least). Storage: Store these cakes in an airtight container in the refrigerator to keep fresh. Skulls will stay fresh for 4-5 days.