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Haunted Skull Cakelet Pan

Haunted Skull Cakelet Pan

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Dark Chocolate Skull Cakes

4.3 based on 3 reviews

PREP: 10 MINUTES

COOK: 30 MINUTES

SERVINGS: 12 SERVINGS

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Add these spooky and festive Dark Chocolate Skull Cakes to your Halloween dessert table! The combination of rich and decadent dark chocolate with a hint of citrus will haunt and delight your guests using our must-have Skull Cakelet Pan.

Ingredients

  • For the cakeletes:
  • 1 1/2 cups all purpose flour
  • 1/2 cup cake flour
  • 1 cup extra-dark cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups butter, softened
  • 1 cup granulated sugar
  • 3/4 cup dark brown sugar, packed
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon orange extract
  • 1/2 teaspoon Fiori di Sicila
  • 1 cup buttermilk
  • 1/2 teaspoon black food color, if desired
  • Chocolate Glaze:
  • 3.5 ounces bittersweet chocolate, chopped
  • 1/4 cup heavy cream

Directions

Preheat oven to 325°F. Prepare the Skull Cakelet pan with baking spray or brush with butter and dust with cocoa. Whisk the flours, cocoa powder, baking powder and salt together. In a separate bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugars together until creamy and lightened, about 2-3 minutes. Add eggs one at a time, mixing well after each. Add the extracts. Put the mixer on low speed and add the buttermilk alternately with the dry ingredients in 4 additions. Mix until smooth. Add black food color to desired shade if using. Fill pan no more than 3/4 full in each well. Tap pan on top of a cutting board covered with a heavy kitchen towel to evenly distribute batter and eliminate air bubbles from the batter. Bake for 30-35 minutes. Allow cakelets to cool in pan 5-8 minutes before inverting onto a cooling rack. Repeat with remaining batter.

Prepare the glaze by adding chocolate to a heat-proof bowl. Warm cream until just beginning to steam and pour over chocolate, stirring with a spatula to incorporate while chocolate melts. When all chocolate has melted, pour over cooled cakeletes. Garnish as desired with candy decorations or decorating sprinkles. Makes 12 cakes.

Read Recipe Reviews

    I made these yesterday and they were delicious. A big hit at the party, with a nice chocolate flavor and the cake gave good definition for the skull shapes.

    Please note the preparation and cook time are way off, as it took at least 20 minutes to get them in the oven, and unless you have 2 of these pans it’s 30 minutes x 2, plus a few minutes for the pan to cool before pouring in the batter for the second batch. I removed the cakes to a wire rack to cool, which leaves some dents on the backside. The glaze was more thick like ganache than thin and pourable, it covered all the definition on the first skull. So I reheated it over a double boiler with a little oil and some golden syrup (corn syrup would work) to make it a glaze that worked beautifully to dip the front of the skulls. I added in some candy eyes and sprinkles, they looked fantastic.

    Delicious cake. Followed the recipe and read comments before I began. Need to GENEROUSLY grease the pans and the fall right out. So so on the ganache. Next time maybe be a white simple glaze (or coconut).

    This cake is delicious, with a nice balance of chocolate and orange flavors. Crumb texture is tender, fine, and takes the shape of the skull details really well. Don’t overfill the molds! I did on the first batch. Those cakes were still delicious, but the details weren’t as sharp, and the overflow made a mounded ridge around the back of the skulls. I learned my lesson and turned out beautiful (albeit fewer) skulls for the second batch. Will make this recipe again, for Halloween and any other occasion that calls for great cake.

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Product Used In This Recipe

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Haunted Skull Cakelet Pan

Haunted Skull Cakelet Pan

SEE PRODUCT
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