- Yield: 6-8 SKULL CAKES OR 2 (8" OR 9" ROUNDS)
Ingredients
- 4 ounces unsweetened chocolate, coarsely chopped (see note)
- 1/4 cup Dutch-processed cocoa (see note)
- 1 1/4 cups boiling water
- 1 1/2 cups minus 2 tablespoons unbleached all purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 16 tablespoons unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream (see note)
- 1 1/2 teaspoons vanilla
- powdered sugar to garnish
Instructions
- Preheat the oven to 350° and generously butter or spray your skull cake pans with non-stick cooking spray.
- Combine the chocolate and cocoa in a medium bowl and pour the boiling water over the chocolate. Let stand for about 30 seconds and then whisk until smooth.
- Line a baking sheet with parchment paper and sift together the flour, cornstarch, baking soda, and salt. I like to sift the ingredients at least twice.
- Beat the butter on medium high for about 30 seconds. Then add the brown sugar and beat until fluffy. Scrape down the bowl and then add the eggs one at a time, mixing well (on medium high) after each addition.
- Reduce the mixer speed to medium, add in the sour cream and vanilla, and then scrape down the bowl one more time.
- With the mixer on low, ALTERNATE adding the flour mixture and the chocolate mixture, starting and ending with the flour. DO NOT OVER MIX. Scrape down the sides and bottom of the bowl to be sure everything is incorporated.
- Divide the batter between the prepared cake pans, filling them almost to the top. This recipe will make 6-8 skull cakes depending on how full you fill the pans.
- Bake for 18-20 minutes, or until a pick inserted into the center of the cake comes out clean. 19 minutes was perfect for me. Let the cakes cool in the pan for about 5 minutes, and then carefully turn out on a wire rack to cool completely.
- Dust with powdered sugar to serve.
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