Red Velvet Lava Skulls
"Mini red velvet lava cakes shaped like skulls to add a spooky element to your Halloween dessert table!"
- Ready In:
- 2hrs 48mins
- Ingredients:
- 15
- Yields:
-
6 skull cakes
- Serves:
- 6
ingredients
- 2 ounces semi-sweet chocolate chips
- 1⁄4 cup heavy cream
- nonstick cooking spray
- 1 1⁄2 teaspoons unsweetened cocoa powder, plus more for pan
- 1 cup cake flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup unsalted butter, melted
- 1⁄2 cup granulated sugar
- 6 tablespoons buttermilk
- 2 teaspoons red food coloring, gel
- 1⁄2 teaspoon vanilla extract
- 1⁄2 teaspoon apple cider vinegar
- 1 large egg yolk
- 12 yellow chocolate candies
directions
- Place chocolate chips in a small bowl. In a small saucepan, heat heavy cream over medium heat until steaming and bubbles start to form around the edges. Pour heavy cream over chocolate and whisk until chips are completely melted and smooth. Cover the surface directly with plastic wrap and refrigerate until firm, about 2 hours.
- Preheat oven to 400 degrees F. Grease skull pan with cooking spray and dust with cocoa powder. In a large bowl, whisk together flour, cocoa, baking soda, and salt.
- In a separate bowl, whisk butter, sugar, buttermilk, food coloring, vanilla, vinegar and egg yolk until smooth.
- Add wet ingredients into dry and whisk until just combined. Divide batter evenly among skull cavities.
- Using a tablespoon, portion out the chilled chocolate mixture into 6 balls. Place 1 chocolate ball in the center of batter in each skull. Bake until center springs back when lightly pressed, about 18 minutes.
- Remove from the oven and invert cakes onto a baking rack or large platter. Place yellow candies in the eye sockets and serve immediately.
- Buy Now: Skull Pan - $30.06.
- https://amzn.to/2A3hHYJ.
- Disclaimer: the above is an affiliate link, from which Genius Kitchen may earn a commission. The presence of these links does not imply an endorsement of any product or service. Price and stock may change after publication date (10/1/18).
Questions & Replies
-
I'm going to use a box mix and just wondering if i can add a dollop of batter on top to cover the filling.
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RECIPE SUBMITTED BY
Jonathan Melendez
North Hollywood, California
Jonathan Melendez is a passionate author, food photographer, cook, baker, and recipe developer whose blog, The Candid Appetite, has appeared prominently on such sites as, BonAppetite, People, Cosmopolitan, The Kitchn, Today, The Cooking Channel, Food52 and Joy the Baker. He has created and photographed recipes for Idaho Potato Commission, Wisconsin Milk Marketing Board, American Butter Institute and Jones Dairy Farm, to name a few. He lives in Los Angeles, CA.
