Eggless Skull Cake Recipe is a very easy recipe made with the Nordic Skull Cakelett pan. Perfect tea time treat for your Halloween party!
I have been occupied with so many things recently, and it was so tough to find time to sit for the Halloween post. I bought this Nordic skull pan from Amazon recently and I was itching to try.
As soon as I got it, I did a test batch just to see how much flour would be perfect for a pan. The first batch was with my oil based vanilla cake. I even added a red coloured white chocolate ganache glaze to it. Just to add some spookiness.
The next attempt is with my oil based chocolate cake batter, but with a bit of change in the recipe. To make it darker, I added some activated charcoal powder. I might add a bit extra next time. The cake turned out so soft, moist and fluffy.
I also made a short video for Instagram reels. Check the video to see the entire process and how it looks inside. The dusting with cocoa powder is optional. It adds a bit of bitterness, so give it only if you like it. Otherwise skip the dusting part.
Here are my few tips to get darker shade in your chocolate cakes
Dutch processed Cocoa Powder can give a darker shade.
Adding a tsp of instant coffee powder can enhance the flavour of chocolate and also enhance the darkness.
Use black cocoa powder instead of regular cocoa powder.
Use half a tsp of activated charcoal powder to the dry ingredients.
Every time I post a recipe, I get messages for cup measures. As the cup measures are not reliable, I have stopped using them for baking. And it is also my request to budding bakers, try to change to weighing your ingredients for baking. It is the most accurate method and your results will be consistent every time.
Eggless Skull Cake Recipe
Ingredients
- 130 gm Maida
- 150 gm Sugar powdered
- ¾ tsp Baking Powder
- ¾ tsp Baking Soda
- ¼ tsp Activated Charcoal Powder
- 30 gm Cocoa Powder
- 1 tsp Instant Coffee Powder
- 100 ml Curd/Yogurt
- 150 ml Milk
- 75 ml Butter melted
- Vanilla Essence
Instructions
- Preheat oven to 180C.
- In a bowl, combine maida, sugar, cocoa powder, activated charcoal, baking powder and baking soda.
- Mix them well.
- In another bowl, combine milk, yogurt, butter and heat the mixture until the butter melts. Set aside until warm to touch.
- Meanwhile, grease the skull cake pan with butter and dust with cocoa powder and set aside.
- Add the liquid ingredients, vanilla essence to dry ingredients and mix well.
- Pour them into the prepared cake mould.
- Bake for 25-35 minutes or until a toothpick inserted comes out clean.
- Remove from oven and let it sit for five minutes.
- Flip the cake tin on top of a wire rack and remove the cake tin gently.
- Allow the cakes to cool completely before serving.
