Chocolate Skull Cake with Strawberry Jello Brain

Directions

1. Heat your oven to 300°F. Liberally coat the interior of your 10-cup 3D skull cake pan with melted butter, then dust the entire surface with black cocoa powder. Ensure every nook and cranny is covered, then set the prepared pan aside.
2. In a large mixing bowl, combine 340 g of melted unsalted butter, 3 tbsp of oil, 455 g of white sugar, 5 eggs, ¾ cup of milk, and 1 ½ tsp of vanilla extract. Whisk vigorously until the mixture is smooth and fully incorporated.
3. In a separate bowl, sift together 115 g of black cocoa, 300 g of all-purpose flour, and 3 tsp of baking powder. Stir in ½ tsp of salt until the dry ingredients are evenly distributed.
4. Add the dry mixture to the wet ingredients in two to three batches. Gently fold the batter after each addition until just combined, taking care not to overmix.
5. Divide the batter evenly between the two cavities of your skull pan, filling each about three-quarters of the way up. Bake for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean.
6. Remove the cake from the oven and allow it to cool for a few minutes. Carefully turn the cake out onto a wire rack while it is still warm, then let it cool completely.
7. Trim the domed tops off the cake to create flat surfaces. Crumble the removed crust into fine crumbs and mix with 1 to 2 tbsp of ganache or frosting to create a moldable dough. This mixture will be used to build the skull's base and crown.
8. In a saucepan, combine 1 cup of sugar, ¾ cup of water, and 1 tsp of vanilla extract. Heat over medium-high heat, stirring until the sugar dissolves. Bring to a boil and cook for one to two minutes, then remove from heat to cool. Stir in ¼ cup of bourbon whiskey and transfer the syrup to a squeeze bottle for easy application.
9. In a microwave-safe bowl, combine 340 g of bittersweet chocolate chips, 170 g of whipping cream, and a pinch of salt. Microwave in 30-second intervals, stirring between each burst, until the mixture is smooth and melted. Allow the ganache to cool until it reaches a spreadable consistency.
10. In another bowl, combine 340 g of white chocolate chips, 115 g of whipping cream, and a pinch of salt. Microwave in 30-second intervals, stirring frequently, until smooth. Let the mixture cool until it is thick enough to spread or pour, depending on your needs.
11. Melt 226 g of white candy melts in a clean, dry bowl using the microwave or a double boiler. Stir every 20 to 30 seconds to prevent scorching. Once fully melted, stir in 3 tbsp of popping candy (if using) and allow the mixture to cool slightly.
12. Coat the exterior of a balloon with the melted white candy melts to form a shell. Allow the coating to harden completely, then carefully deflate and remove the balloon. Trim the edges with a hot knife for a clean finish to create the skull cap.
13. Dissolve one packet of strawberry jello in 1 cup of hot water by whisking thoroughly. Stir in ¼ cup of cold water, 2 tbsp of evaporated milk, and ½ lb of chopped fresh strawberries. Pour the mixture into a shallow dish and refrigerate until firm.
14. Once the jello has set, cut it into 1 to 2-inch cubes. Set aside for later assembly.
15. Generously brush the bourbon syrup over both cake halves, ensuring all surfaces are saturated. Allow the cake to absorb the syrup completely before proceeding.
16. Position the back half of the skull on a cake board. Spread a thin layer of chocolate ganache on the base and attach the front half. Secure the halves together with a skewer and refrigerate for about an hour to firm up the ganache.
17. While the cake chills, shape the cake pop dough into a support base. This structure will hold the skull upright with the face pointing forward.
18. Attach the support base to the back of the skull using chocolate ganache. Trim or shape the dough as needed for a secure fit. Refrigerate until set, but avoid freezing to preserve the cake's texture for carving.
19. Once the support is firm, trim the base for a smoother appearance. Mark a circle around the top of the skull with a toothpick and cut out the top section using a serrated knife. Apply additional bourbon syrup if needed. Use extra cake scraps to form a bowl-like ridge inside the cavity to hold the jello brain.
20. Refrigerate the cake for 30 minutes to one hour to allow the cake scraps to harden. During this time, prepare the chocolate ganache for coating.
21. Apply the cooled, thick chocolate ganache to the entire cake, including the eye sockets, the cut top, and all exposed surfaces. Use a warm spatula, spoons, and plastic wrap to smooth the ganache, defining the eye sockets, nose, jaw, and mouth. Allow the cake to set completely, ideally overnight.
22. Place the chilled cake on a wire rack over a tray. Pour or spread the white chocolate ganache over the cake, using an offset spatula to ensure full coverage. Refrigerate for a few hours until the chocolate is firm. Use tools to shape the white chocolate layer and carve teeth into the skull.
23. Carefully place the jello cubes into the skull cavity, stacking them gently. Cover the jello with the white chocolate skull cap.
24. Warm the red velvet creme anglaise over medium heat, stirring constantly to prevent clumping. The sauce should be steaming but not boiling. Serve the cake on a tray and pour the hot sauce over the skull cap immediately. The heat will melt the cap, activating the popping candy and revealing the jello brain with a 'bloody' effect.
25. Slice the cake and serve with the jello and custard. Enjoy your spooky creation!