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

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