Chocolate Hostess Cake Skulls
by Jessie Daye
Chocolate Hostess Cake Skulls
Ingredients
Cake Ingredients
- 2 cups 240 g all-purpose flour
- 2 cups 396 g granulated sugar
- ½ cup 40 g unsweetened cocoa powder
- ¼ cup 20 g black cocoa powder
- 1½ teaspoons baking soda
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 large eggs
- 1 cup buttermilk or full-fat sour cream
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup hot coffee or boiling water
Marshmallow Crème Filling
- 7 ounces marshmallow fluff
- 6 tablespoons salted butter softened
- 1¾ cups powdered sugar
- 1¼ teaspoons vanilla extract
- 1½ tablespoons whole milk or heavy cream room temperature
- ⅛ tsp fine sea salt
Chocolate Ganache
- 8 ounces quality semi-sweet chocolate finely chopped
- 1 cup 240 ml heavy cream
Method
- Preheat the oven to 350°F. Generously grease a large silicone skull mold (or two molds if needed) with nonstick baking spray.
- In a large bowl whisk together the flour, sugar, unsweetened cocoa powder, black cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a separate bowl add the eggs and sugar and mix until creamy. Add the buttermilk (or sour cream), vegetable oil, and vanilla. Mix until combined.
- Slowly pour in the hot coffee while mixing on low speed. The batter will be thin.
- Fill each skull cavity about two-thirds full, leaving room for the cake to rise. Depending on the size of your mold, you may have 8-10 skulls. **If you only have one mold it’s ok to leave the rest of the batter on the counter until ready to fill again after baking the first set.
- Bake for 40-55 minutes (depending on the depth of your mold), or until a toothpick inserted into the center comes out with a few moist crumbs. Baking time will vary depending on the depth of your mold.
- Let the cakes cool in the mold for about 20 minutes, then carefully remove and transfer to a wire rack. Refrigerate until completely chilled, at least 2 hours.
- While the cakes cool, prepare the marshmallow filling. Beat the butter until smooth and creamy. Add about three-quarters of the marshmallow fluff and beat until light and fluffy. Mix in the vanilla, powdered sugar, salt, and milk until smooth. Add additional milk, 1 teaspoon at a time, if needed for a pipeable consistency.
- If using ganache, prepare the ganache by placing the chopped chocolate in a heatproof bowl. Heat the heavy cream in a saucepan until it just begins to simmer. Pour over the chocolate and let sit for 2 to 3 minutes. Stir until smooth. Refrigerate for about 2 hours, stirring occasionally, until thick enough to spread or pipe. Do not microwave.
- Turn each chilled skull over so the flat back is facing up. Transfer the marshmallow crème filling to a piping bag and pipe the filling into the back of each hollowed skull.
- Pour chocolate ganache over the skull before serving.
- For a classic Hostess-inspired finish, pipe a small marshmallow squiggle across the mouth of each skull after the ganache has set.
- Refrigerate until ready to serve. Store covered in the refrigerator for up to 4 days.
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Hi, I'm Jessie.
I’m a Los Angeles mama, home renovator, and lifelong creative, sharing the things that make everyday life a little more beautiful. I believe food is one of the best ways to bring people together, which is why I love cooking: it turns an ordinary Tuesday into something worth remembering. From recipes I make on repeat to DIY projects, home design, and a little bit of real life in between — welcome to my corner of the internet. I’m so glad you’re here.
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