Description
Delight in these decadent Chocolate Lava Skull Cakes, perfect for a spooky celebration or a rich dessert treat. Molten chocolate centers combined with a tender cake exterior create an indulgent experience that’s both visually striking and deliciously satisfying.
Ingredients
Scale
Chocolate Lava Skull Cakes
- 1 cup semi-sweet chocolate chips
- 10 Tbsp butter
- 3 whole eggs
- 3 egg yolks
- 1½ cups powdered sugar
- ½ cup all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat the oven to 450ºF. Generously grease the Skull Cake Pan with shortening and cooking spray, ensuring all the nooks and crannies are fully coated for easy cake removal.
- Melt Chocolate and Butter: In a saucepan over low heat, combine the semi-sweet chocolate chips and butter. Stir frequently until fully melted and smooth. Remove from heat and allow to cool slightly.
- Mix Eggs and Sugar: In a bowl, whisk together the whole eggs and egg yolks until combined. Beat in the powdered sugar until the mixture is smooth and slightly thickened.
- Combine Ingredients: Add the cooled chocolate and butter mixture to the egg and sugar mixture. Stir in the all-purpose flour, mixing well to form a smooth batter.
- Fill the Pan: Pour the batter evenly into the prepared skull cake pan, filling each mold carefully.
- Bake: Place the pan in the preheated oven and bake for 11 to 13 minutes. The edges should be firm while the center remains soft and molten.
- Cool and Remove: Remove the pan from the oven and let cool in the pan for 3 minutes. Then, invert the pan onto a parchment-lined baking rack and carefully lift the pan off to release the cakes.
- Serve: Serve the Chocolate Lava Skull Cakes warm, optionally garnished with whipped cream and/or vanilla ice cream for an extra indulgent finish.
Notes
- To ensure easy release, don’t skip greasing the pan generously with shortening and cooking spray.
- Watch the baking time closely; overbaking will result in less molten centers.
- Serving immediately after slight cooling preserves the lava texture inside.
- These cakes can be stored in an airtight container for up to 2 days and gently reheated if desired.
- Use good quality semi-sweet chocolate for the best flavor.
