Chocolate Skull Cake

artisans-and-chefs manufacturing

artisans-and-chefs

Part 1: Sugar Glaze

Ingredients

920g Powdered Sugar
200g Water
10g deZaan Carbon Black Cocoa Powder

Method

Sift the powdered sugar and deZaan carbon black cocoa powder.
Mix in the water until smooth.
Keep covered until needed.

Part 2: Skull Cake

Ingredients

420g Vegetable Oil
840g Granulated Sugar
168g Eggs
840g AP Flour
168g deZaan Carbon Black Cocoa Powder
49g Baking Soda
16g Salt
672g Buttermilk
686g Coffee (Hot)

Method

Combine and sift all the dry ingredients 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.

MORE RECIPES FOR Carbon Black

Carbon Black Cookies 'n Cream Tart

Carbon Black Tortellini

Carbon Black Steamed Buns

See all recipes

Do you Know Cocoa?

The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!

Excel your cocoa knowledge and be inspired with our distinguished book, meticulously developed by expert chefs and combining 110 years of cocoa knowledge.

Providing an abundance of cocoa knowledge and guidance, our just launched Know Cocoa book is going to be a firm favorite on your shelves and screens for 2023 and beyond. It’s the guide you’ve been waiting for. Excel your cocoa knowledge with deZaan and be excited!

deZaan is putting cocoa powder at the forefront of the table. With this range chefs can understand the ingredients at a more intimate level, which offers better control when creating new flavors, colors, and textures.

Talia Profet European Chef Lead, deZaan