Mexican Chocolate Skull Cakes

5 (2 ratings)

Mexican Chocolate Skull Cakes

Mexican Chocolate Skull Cakes are rich, moist, and spiced with cinnamon, chili, and coffee for a festive Día de los Muertos or Halloween treat. Baked in skull pans and served with roasted berry sauce, they’re spooky, sweet, and unforgettable.

Prep Time20

Cook Time55

Cool Time20

Total Time1 35

Course: Dessert, Desserts

Cuisine: American, Mexican

Servings:

Author: Yvette Marquez

Ingredients

Roasted Berries:

6 ounces blueberries
6 ounces raspberries
1/4 cup granulated sugar (or substitute a sweetener like Truvia)
1 vanilla bean split and seeds removed

Skull Cakes:

2 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon chili powder
1 teaspoon ground cinnamon
2 teaspoons instant coffee
1/2 teaspoon kosher salt
1 1/2 cups butter softened
1 cup granulated sugar (or substitute a sweetener like Truvia)
3/4 cup brown sugar packed (or Truvia Brown Blend)
4 large eggs
2 teaspoons vanilla extract
1 cup buttermilk
1/2 cup freshly brewed hot coffee

Instructions

Roasted Berries:

Preheat oven to 450 degrees F.
Place blueberries and raspberries in a baking dish and toss with sugar and vanilla bean and seeds.
Roast for 20 minutes. Cool to room temperature before filling or topping cake.

Skull Cakes:

Preheat oven to 325°F. Prepare the Skull Cakelet pan with baking spray or brush with butter and dust with cocoa. (the cocoa dusting gives the skulls a fun look).
Whisk the flour, cocoa powder, baking powder, cinnamon, instant coffee, and salt together.
In a separate bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugars together until creamy and lightened, about 2 to 3 minutes. Add eggs one at a time, mixing well after each. Add the vanilla extract.
Put the mixer on low speed and add the buttermilk alternately with the dry ingredients in 4 additions. Mix until smooth. Add hot coffee slowly until well combined.
Fill pan no more than 3/4 full in each well (about 1/2 cup each). Tap pan on top of counter to evenly distribute batter and eliminate air bubbles from the batter.
Bake for 30 to 35 minutes. Allow cakelets to cool in pan 15 to 20 minutes before inverting onto a cooling rack. Repeat with remaining batter.
Serve with roasted berries, dust with Truvia Sweet Complete Confectioners for a powdered sugar affect, or garnish as desired with royal icing, writing gel, candy decorations, or decorating sprinkles.

Notes

Sugar substitutes: You can make this recipe with regular sugar or swap for a sweetener like Truvia in equal amounts.
Berry variations: Blueberries and raspberries are a classic combo, but blackberries or strawberries also work.
Pan prep: Try different finishes — nonstick spray for simplicity, flour for a marbled look, or cocoa powder for a rich, dramatic effect.
Chill the batter: Refrigerating the batter for 30 minutes before filling pans helps the skull details bake more sharply.
Make-ahead: Bake the cakes up to 2 days in advance. Store in an airtight container and decorate before serving.
Freezing: Freeze undecorated cakes for up to 2 months. Thaw at room temp and add toppings before serving.

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