Equipment
- 1 Oven
- 1 Cake Mold (Skull Shape)
- Sifter
- Mixing Bowl
- Stand Mixer
- Cooking Spray
- Cooling Rack
Ingredients
Sugar Glaze
- 920 g Powdered Sugar
- 200 g Water
- 10 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
Skull Cake
- 420 g Vegetable oil
- 840 g Granulated sugar
- 168 g Eggs
- 840 g All-Purpose Flour
- 168 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder
- 49 g Baking Soda
- 16 g Salt
- 672 g Buttermilk
- 686 g Coffee hot
Instructions
Sugar Glaze
- Sift the powdered sugar and 10 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder.
- Mix in the water until smooth.
- Keep covered until needed.
Skull Cake
- Combine and sift all the dry ingredients, including the 168 g deZaan Holland Carbon Black 10/12% Dutched Cocoa Powder, in a bowl.
- Combine the oil and sugar in the bowl of a stand mixer. Mix to combine.
- Add the eggs in and make sure that the mixture is emulsified.
- Alternate adding of the dry mixture with the buttermilk.
- On low speed, stream in the coffee.
- Spray the skull baking mold. Pour the batter in ¾ of the way.
- Bake at 180°C/350°F.
- Allow the cakes to cool in the pan. Once cooled, trip the tops off and then remove from the pan. Place the cakes onto a wire rack.
- Glaze.
Notes
