At least 2 hours before preparing the cakes, pour raspberry coulis into an ice cube tray or fill 1/3 of the half-sphere mold. Caution However, as you are going to use them to cook the cakes: in this case, once set, unmold and place the coulis half-spheres back in the freezer.

Preheat the oven to 160 degrees.

Mix the baking mix and cocoa in a bowl. Set aside.

Pour 2 teaspoons of white vinegar into the milk and let it sit for about 10 minutes. The milk will start to curdle, this is normal.

Meanwhile, cream the butter with the sugar and vanilla seeds using a stand mixer fitted with the whisk attachment.

Once the dough is smooth, add the eggs, whisking briskly, then the dry ingredients (pastry mix + cocoa) little by little, still whisking.

Activate the baking soda with 1 teaspoon of white vinegar and immediately add to the mixture. Whisk.

Gradually pour in the milk, whisking briskly, and finish by adding the red food coloring. Fill the half-spheres 3/4 full.

To create a gory effect when cutting: add frozen raspberry coulis to each cake.

Bake for 30 to 35 minutes at 160 degrees.

Once the cakes have cooled, make small sausages of sugar paste and decorate the cakes to reproduce a brain. Cover the sugar paste using a brush with a mixture of raspberry coulis and red food coloring. (The coulis is not red enough, the food coloring will bring this bright red).