Strawberry Skull Cake for Halloween

Ingredients:

Chocolate Skull

• 110 g of white chocolate discs
• 1 tbsp. unrefined coconut oil
• 110 g strawberries, thinly sliced

Cakes and filling

• Cooking spray to spray the pan
• 1.5 cups premium flour
• 2 tsp baking powder
• 0.5 tsp of soda
• 0.5 tsp coarse salt
• 8 tbsp (110 g) unsalted butter, room temperature
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 large egg at room temperature
• 0.5 cup sour cream
• 220 g strawberries, thinly sliced
• 2 teaspoons of granulated sugar
• 2 cups sweet whipped cream

Strawberry sauce with white chocolate

• 220 g strawberries, finely chopped
• 2 tbsp. granulated sugar
• 1.5 tsp lemon juice
• 1.5 tsp vanilla extract
• 0.5 cups heavy cream
• 90 g red confectionery glaze
• Special equipment: Medium 2-piece plastic skull mold (7.5x10x10cm)

Preparation:

1. Chocolate SkullPlace white chocolate and coconut oil in a medium microwave-safe bowl.
   
   Microwave in 30-second intervals, stirring occasionally, until melted and smooth, about 2 minutes.
2. Pour the chocolate mixture into the front and back halves of a plastic skull mold and tilt it to distribute the chocolate evenly (you can also spread the chocolate with your finger). Shake off any excess and freeze until the chocolate sets, about 5 minutes.
3. If necessary, reheat the melted chocolate and spread it into the mold as a second layer. Place in the freezer to set for about 5 minutes.
4. Carefully remove the skull halves from the mold and fill one with sliced ​​strawberries. Microwave the melted chocolate again until smooth, about 30 seconds. Using the melted chocolate as glue, carefully secure the skull halves together. Refrigerate until ready to serve.
5. Preheat oven to 350°F (175°C). Spray a 6-inch (15 cm) round cake pan with cooking spray. Line the bottom of the pan with parchment paper and spray the paper.
6. Cakes and filling: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   
   In a large bowl, beat the butter with a mixer on medium speed until pale yellow, about 2 minutes. Add the powdered sugar and mix on low speed until fully incorporated, then beat on high speed until light and fluffy, 3-4 minutes.
7. Add the vanilla and egg, scraping down the sides of the bowl as needed, and continue beating until creamy, about 2 minutes (the mixture will look separable at first, but will return to a smooth consistency once combined). With the mixer on low speed, add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour.
8. Pour the batter into the prepared pan and smooth the surface. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 35–40 minutes. Transfer to a wire rack and let cool for 10 minutes. Then, run a knife around the edge of the cake, turn it out onto the rack, remove the parchment, and let cool completely.
9. Meanwhile, in a medium bowl, toss the sliced ​​strawberries with sugar. Set aside for at least 30 minutes to allow the strawberries to release their juices. Using a long serrated knife, cut the cake into 3 layers. Place the cake on a cake stand and arrange half of the strawberries on top. Top with 3/4 cup whipped cream. Repeat with the second cake layer, the remaining strawberries, and 3/4 cup whipped cream. Top with the final cake layer and the remaining 1/2 cup whipped cream. Place the skull in the center of the whipped cream.
10. Strawberry sauce with white chocolateIn a small saucepan, combine strawberries and sugar.
    
    Cook, stirring occasionally, until the strawberries are softened and slightly thickened, 10–15 minutes. Remove from heat and stir in the lemon juice and vanilla.
11. Strain the mixture through a fine sieve and return the liquid to the saucepan (discard any solids). Add the cream and red icing to the sauce and cook over medium heat, stirring constantly, until melted, 10–15 minutes. When ready to serve, pour the sauce into the center of the chocolate skull.
    
    
    Note
    
    When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.