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.