In a large mixing bowl, whisk together all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt until smooth and no lumps remain.

In a separate medium bowl, blend together the melted unsalted butter, eggs, and vanilla extract. Gradually whisk in the milk until the mixture is completely smooth.

Slowly pour the wet ingredient mixture into the bowl with the dry ingredients, stirring gently until just combined; the batter should remain slightly lumpy.

Preheat your oven to 350°F (175°C) while preparing your cauldron-shaped molds by greasing them lightly. Fill each mold about 3/4 full with the batter.

Bake them for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, remove them from the oven and allow them to cool in the molds for 10 minutes, then transfer them to a wire rack to cool completely.

Frost each cake with rich chocolate frosting and sprinkle with edible glitter before serving.