Halloween Special: Chocolate Skull Cakelet Recipe

Daniel
Oct 27, 2024
3 min read

Updated: Aug 5

These chocolate skull cakelets are a playful and spooky way to enjoy a rich, moist chocolate cake, especially around Halloween. The deep, dark color of the black cocoa powder really brings the skull shapes to life, creating an eerie yet delicious treat.

Non-stick metallic skull-shaped cakelet pan with six detailed cavities, perfect for Halloween baking. — The perfect Halloween bake starts with the perfect pan, these skull molds are all about the spooky details.

Nordic's Haunted Skull Cakelet Pan

The batter is flavored with a touch of orange zest, adding a subtle citrus note that pairs beautifully with the intense chocolate flavor. Using Nordicware’s Haunted Skull Cakelet Pan brings out every detail, making each cakelet a little work of edible art.

Freshly baked chocolate skull cakelets cooling in the pan, showing their dark, rich surface. — Fresh out of the oven, dark, rich, and hauntingly beautiful.

Just outta the oven...

The recipe is straightforward, with steps familiar to any baker: creaming the butter and sugars, incorporating the eggs and dry ingredients, and finishing with a generous dusting of cocoa in the skull molds to ensure easy release.

Close-up of chocolate skull cakelets cooling on a wire rack, revealing their eerie sculpted features. — Cooling down but still looking menacing—these skulls are almost too creepy to eat.

Some did not come off clean, but that's okay, they looked even more real...

After baking, a silky dark chocolate and coconut oil sauce adds the finishing touch, giving each skull a glossy, decadent coating. The buttermilk in the batter keeps the cakelets tender, while the chocolate sauce adds richness and a bit of sheen that’s perfect for a Halloween dessert table.

Single chocolate skull cakelet on a plate, with others blurred in the background. — A closer look at our chocolate skull cakelets—rich cocoa flavor wrapped in spooky charm.

If you love a good chocolate cake with a bit of a twist, these skull cakelets are a must-try! They’re fun to make, impressive to serve, and delicious to eat. Whether you’re preparing for a party or just treating yourself, these chocolate skulls add a dash of spooky charm to the season.

Grab your skull pan, and let these darkly delightful cakelets become a new Halloween tradition!

Ingredients:

(Make 6 Cakelets)

Unbleached All Purpose Flour, 90g
Black Cocoa Powder / High Quality Cocoa Powder, 50g + More For Dusting
Baking Powder, 1 TSP
Sea Salt, 1/2 TSP
Unsalted Butter, 170g
Dark Muscovado Sugar, 80g
Granulated Sugar, 100g
Eggs, 2
Pure Vanilla Paste, 1 TSP
Fresh Orange Zest, 1 Orange
Buttermilk, 112g
High Quality Dark Chocolate Preferable Valrhona or Callebaut, 100g
Coconut Oil, 40g

Equipment:

Nordic's Haunted Skull Cakelet Pan
Oven
Double Boiler
Stick / Stand Blender
Non Stick Cooking Spray

Directions:

You can visit Nordicware Original Recipe.
Preheat oven to 165 degree celsius or 325 fahrenheit.
In a large bowl, add flour, cocoa powder, baking powder and salt.
Mix until well combined.
Cream butter in another large bowl with a hand or stand mixer until it is mayo consistency.
Add in the 2 types of sugar and cream until everything is well combined, light and fluffy.
Whip in the eggs until homogeneous.
Followed by vanilla paste and orange zest.
Continue whipping, alternating between the flour mixture and buttermilk, 1/2 portion at a time.
Lightly grease Nordic's Haunted Skull Cakelet Pan with cooking spray and dust generously with some cocoa powder.
Knock out any excess and set it aside until ready to use.
Fill the skull mold with the cake batter, 3/4 way thru'.
Gently tap on the counter top to ensure that the batter sits properly in the mold.
Wack into the oven and bake for 30 to 35 mins or until it passes the skewer test.
In the meantime, melt dark chocolate in a double boiler.
Remove from heat and add in the coconut oil.
Stir until well combined.
Allow the cake to cool slightly in the skull pan for about 10 mins.
Flip the skull pan onto a wire cooling rack or cutting board.
Loosen the sides of the cakelets with an offset spatula if they are stuck.
Serve the cakelets immediately while they are still warm with the chocolate sauce.