HAUNTED SKULL DARK CHOCOLATE CAKES
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
3.5 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
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.
In separate bowl of stand mixer fitted with paddle attachment, mix butter and sugars together until creamy and lightened, about 2-3 minutes. Add eggs one at a time, mixing well after each. Add extracts. Put mixer on low speed and add buttermilk alternately with 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 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.
Garnish as desired with candy decorations or decorating sprinkles.
Makes 12 cakes.
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