Description

Have you ever wondered if a cake could look like a spooky skull but taste like a sweet strawberry dream? Picture a fluffy cake layered with whipped cream and juicy strawberries, topped with a white chocolate skull that hides a fruity surprise inside, revealed when you pour on a hot, red “bloody” sauce

Ingredients

For the Chocolate Skull

White Chocolate Melting Wafers (4 ounces): Forms the skull shape.
- Substitution: Use white chocolate chips.
Unrefined Coconut Oil (1 tablespoon): Smooths the chocolate for molding.
- Substitution: Use vegetable oil or butter.
Strawberries (4 ounces, sliced): Fills the skull for a fruity surprise.
- Substitution: Use raspberries or blueberries.

For the Cake and Filling

Nonstick Cooking Spray: Prevents the cake from sticking.
- Substitution: Use butter or oil.
All-Purpose Flour (1 1/2 cups): Provides cake structure.
- Substitution: Use gluten-free all-purpose flour.
Baking Powder (2 teaspoons): Helps the cake rise.
- Substitution: No direct substitute; ensure it’s fresh.
Baking Soda (1/2 teaspoon): Adds lift with sour cream.
- Substitution: No direct substitute; ensure it’s fresh.
Kosher Salt (1/2 teaspoon): Balances sweetness.
- Substitution: Use 1/4 teaspoon table salt.
Unsalted Butter (8 tablespoons, 1 stick, room temperature): Creates a tender cake.
- Substitution: Use margarine or vegan butter.
Confectioners’ Sugar (1 cup): Sweetens the cake.
- Substitution: Use granulated sugar (may alter texture).
Pure Vanilla Extract (1 teaspoon): Enhances flavor.
- Substitution: Use almond extract or omit.
Large Egg (1, room temperature): Binds the batter.
- Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
Sour Cream (1/2 cup): Adds moisture and tanginess.
- Substitution: Use Greek yogurt or vegan sour cream.
Strawberries (8 ounces, sliced): Adds juicy filling.
- Substitution: Use raspberries or peaches.
Granulated Sugar (2 teaspoons): Sweetens the strawberries.
- Substitution: Use honey or a sugar substitute.
Sweetened Whipped Cream (2 cups): Creates creamy layers.
- Substitution: Use coconut whipped cream for dairy-free.

For the Strawberry White Chocolate Sauce

Strawberries (8 ounces, finely chopped): Forms the “bloody” sauce base.
- Substitution: Use raspberries or cherries.
Granulated Sugar (2 tablespoons): Sweetens the sauce.
- Substitution: Use honey or a sugar substitute.
Lemon Juice (1 1/2 teaspoons): Brightens the sauce.
- Substitution: Use lime juice or vinegar.
Pure Vanilla Extract (1 1/2 teaspoons): Enhances flavor.
- Substitution: Use almond extract or omit.
Heavy Cream (1/2 cup): Makes the sauce creamy.
- Substitution: Use coconut cream for dairy-free.
Red Candy Melting Wafers (3 ounces): Adds color and richness.
- Substitution: Use red food coloring with white chocolate.

Why These Ingredients Matter

Strawberries provide vitamin C and antioxidants, making this dessert slightly nutritious. The egg and sour cream offer protein and calcium, while the cake and whipped cream create a rich, creamy texture. The white chocolate skull and red sauce give a spooky Halloween vibe. The ingredients are widely available and adaptable for gluten-free or vegan diets, making this recipe versatile for festive celebrations.

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Instructions

Step 1: Make the Chocolate Skull

In a medium microwave-safe bowl, combine 4 ounces white chocolate melting wafers and 1 tablespoon coconut oil.
Microwave in 30-second intervals, stirring between each, until melted and smooth, about 2 minutes.
Pour into the front and back cavities of a 3-by-4-by-4-inch 2-piece plastic skull mold, swirling to coat all sides.
Tap out excess chocolate and freeze until set, about 5 minutes.
Reheat chocolate if needed, brush a second layer inside the mold, and freeze for 5 minutes.
Unmold the skull halves carefully, fill one with 4 ounces sliced strawberries, and glue halves together with melted chocolate.
Refrigerate until ready to use.

Tip: Swirl chocolate gently to avoid air bubbles.

Step 2: Prepare the Cake Batter

Preheat the oven to 350°F.
Coat a 6-inch round cake pan (3-inch sides) with nonstick spray, line the bottom with parchment, and spray the paper.
Whisk 1 1/2 cups flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl.
In a large bowl, beat 1 stick butter with an electric mixer on medium until pale yellow, about 2 minutes.
Add 1 cup confectioners’ sugar, beating on low to incorporate, then on high until fluffy, 3-4 minutes.
Add 1 teaspoon vanilla and 1 egg, beating until creamy, about 2 minutes.
On low speed, add the flour mixture in 3 additions, alternating with 1/2 cup sour cream in 2 additions, starting and ending with flour.

Tip: Scrape the bowl to ensure even mixing.

Step 3: Bake the Cake

Scrape the batter into the prepared pan and smooth the top.
Bake until golden and a toothpick inserted in the center comes out clean, 35-40 minutes.
Cool in the pan on a rack for 10 minutes, run a knife around the edge, turn out onto the rack, remove parchment, and cool completely.

Tip: Check at 35 minutes to avoid overbaking.

Step 4: Prepare the Strawberry Filling

Toss 8 ounces sliced strawberries with 2 teaspoons granulated sugar in a medium bowl.
Set aside for at least 30 minutes to release juices.

Tip: Stir occasionally to evenly coat strawberries.

Step 5: Make the Strawberry White Chocolate Sauce

In a small saucepan over medium heat, cook 8 ounces finely chopped strawberries with 2 tablespoons granulated sugar until thickened, 10-15 minutes, stirring occasionally.
Remove from heat, stir in 1 1/2 teaspoons lemon juice and 1 1/2 teaspoons vanilla extract.
Strain through a fine-mesh sieve, return liquid to the saucepan, and discard solids.
Add 1/2 cup heavy cream and 3 ounces red candy melting wafers, heating and whisking until melted and hot, 10-15 minutes.

Tip: Whisk constantly to blend the wafers smoothly.

Step 6: Assemble the Cake

Using a long serrated knife, cut the cooled cake into 3 even layers.
Place one layer on a cake stand, top with half the strawberries, and spread with 3/4 cup whipped cream.
Add another cake layer, the remaining strawberries, and 3/4 cup whipped cream.
Top with the final cake layer and 1/2 cup whipped cream.
Place the chocolate skull in the center of the whipped cream.

Tip: Slice carefully for even layers.

Step 7: Serve with Sauce

When ready to serve, pour the hot strawberry white chocolate sauce over the skull to reveal the strawberries inside.

Tip: Pour slowly for a dramatic effect.