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High Altitude Ginger Chocolate Skull Cake for Halloween

High Altitude Ginger Chocolate Skull Cake for Halloween
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Indulge in the spirit of Halloween with this delightful High Altitude Ginger Chocolate Skull Cake. This spooktacular dessert marries the warmth of ginger with rich chocolate, creating a unique flavor profile sure to impress your guests. The soft, fluffy ginger cake is layered with luscious chocolate buttercream and adorned with charming mini chocolate skulls, making it not just a treat for the taste buds but also a feast for the eyes. Perfect for Halloween gatherings or festive celebrations, this cake is easy to prepare and designed specifically for high-altitude baking success.

Ingredients

Scale
  • 3 1/4 cups cake flour
  • 1 1/4 cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp coarse Kosher salt
  • 1 tbsp ground ginger
  • 2 large eggs
  • 2 large egg whites
  • 1 1/2 cups whole milk
  • 1 tsp apple cider vinegar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter (melted and then cooled)
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups unsalted butter (for frosting)
  • 3 cups powdered sugar
  • 1 cup unsweetened Dutch processed cocoa powder
  • 1/4 tsp coarse Kosher salt
  • 2 tsp vanilla extract or vanilla bean paste
  • 2 tbsp milk (only if needed for consistency)
  • 12 oz chocolate candy melts
  • 1–2 tbsp solid coconut oil (if needed to thin the chocolate)

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together cake flour, granulated sugar, baking powder, salt, and ground ginger until evenly mixed.
  3. In another bowl, beat together eggs, egg whites, whole milk, apple cider vinegar, light brown sugar, melted butter, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the wet mixture into the dry ingredients and mix until just combined; avoid overmixing.
  5. Evenly divide batter between prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Allow cakes to cool in pans for about 10 minutes before transferring them to a cooling rack to cool completely.
  7. For the frosting, beat softened butter until creamy. Gradually add powdered sugar and cocoa powder. Mix in salt and vanilla until smooth. Adjust thickness with milk if necessary.
  8. Once cakes are cool, place one layer on a serving platter and spread frosting on top before adding the second layer. Frost the sides and top of the cake smoothly.
  9. Melt chocolate candy melts with coconut oil if needed, then drizzle or dip mini skulls into melted chocolate; allow to set before placing on frosted cake as decoration.

Nutrition

Find it online: https://clarameals.com/high-altitude-ginger-chocolate-skull-cake-for-halloween/

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