Add these spooky and festive Dark Chocolate Skull Cakes to your Halloween dessert table! The combination of rich and decadent dark chocolate with a hint of citrus will haunt and delight your guests using our must-have Skull Cakelet Pan.

Preheat oven to 325°F. Prepare the Skull Cakelet pan with baking spray or brush with butter and dust with cocoa. Whisk the flours, cocoa powder, baking powder and salt together. In a separate bowl of a stand mixer fitted with a paddle attachment, mix the butter and sugars together until creamy and lightened, about 2-3 minutes. Add eggs one at a time, mixing well after each. Add the extracts. Put the mixer on low speed and add the buttermilk alternately with the dry ingredients in 4 additions. Mix until smooth. Add black food color to desired shade if using. Fill pan no more than ¾ full in each well. Tap pan on top of a cutting board covered with a heavy kitchen towel to evenly distribute batter and eliminate air bubbles from the batter. Bake for 30-35 minutes. Allow cakelets to cool in pan 5-8 minutes before inverting onto a cooling rack. Repeat with remaining batter.

Prepare the glaze by adding chocolate to a heat-proof bowl. Warm cream until just beginning to steam and pour over chocolate, stirring with a spatula to incorporate while chocolate melts. When all chocolate has melted, pour over cooled cakeletes. Garnish as desired with candy decorations or decorating sprinkles. Makes 12 cakes.