HAUNTED SKULL DARK CHOCOLATE CAKES
Ingredients
For 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 Skull Cakelet pan with baking spray or brush with butter and dust with cocoa.
Whisk flours, cocoa powder, baking powder, and salt together.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTNRj2ORyJNK0E5l35Q4-gcfSqKKY248jQZe4YppW_2O9rrbordlwmKqEYh7L5zES_PhLZCUAKfTH43dD3G2snv8BOLtEx9z0UGvEn8zkqeLxTbvk7VXr0bop6cV_M45DXMbq3IGaF2_eV/s1600/Screen+Shot+2018-10-20+at+5.38.42+PM.png)
Fill pan no more than 3/4 full in each well. Tap pan on top of a cutting board covered with heavy kitchen towel to evenly distribute batter and eliminate air bubbles from batter.
Bake for 30-35 minutes.
Allow cakelets to cool in pan 5-8 minutes before inverting onto cooling rack. Repeat with remaining batter.
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Garnish as desired with candy decorations or decorating sprinkles.
Makes 12 cakes.
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