Ingredients
Scale
For the cake:
- 1 3/4 cups of all-purpose flour
- 2 cups of sugar
- 3/4 cups cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3/4 cup buttermilk
- 1/4 cup bourbon
- 5 tsp ground cinnamon
- 3 tbsp Cointreau
- 1/2 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot coffee
For the glaze:
- 1 pound white chocolate chips
- 2/3 cup heavy cream
For the coulis:
- 1/2 cup sugar
- 3 tbsp water
- 12 ounces raspberries
- 1 tbsp Cointreau
Instructions
For the cake:
- Preheat oven to 350 degrees, grease and cover the bottom of the cake pan with cocoa powder.
- Whisk the flour, sugar, cocoa, baking soda, baking powder, cinnamon and salt into the bowl of an electric mixer fitted with a paddle attachment.
- In another bowl, combine the buttermilk, oil, eggs, vanilla, Cointreau, and bourbon. With the mixer on low speed, slowly add the wet ingredients to the dry.
- Next, add in the coffee and mix to combine.
- Pour the mixture into each skull until 3/4 full. You will need to make these in two batches. Bake for 20 minutes. Set aside to cool completely.
For the glaze:
- Cook the cream on medium heat until it starts to boil.
- Place the white chocolate chips in a heatproof bowl, pour the boiling cream on top and let sit for 15 minutes.
- Stir until smooth and pour over the cooled skull cakes.
For the coulis:
- Combine the sugar and water in a small saucepan and heat to make s simple syrup. Puree the simple syrup, raspberries, and Cointreau until smooth.