- 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.