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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 festive spirit with our High Altitude Ginger Chocolate Skull Cake for Halloween – a delightful fusion of warm ginger spice and rich chocolate flavor that will enchant guests of all ages. This moist, fluffy cake is layered with creamy chocolate buttercream frosting and topped with charming mini chocolate skulls, making it a perfect centerpiece for your Halloween festivities. Whether you’re hosting a spooky gathering or enjoying a cozy night in, this uniquely themed dessert is sure to impress.

Ingredients

Scale
  • 3 1/4 cups cake flour, spooned and leveled, then sifted
  • 1 1/4 cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp coarse Kosher salt
  • 1 tbsp ground ginger
  • 2 large eggs, room temperature
  • 2 large egg whites, room temperature
  • 1 1/2 cups whole milk, room temperature
  • 1 tsp apple cider vinegar
  • 1/4 cup light brown sugar, lightly packed
  • 1/2 cup unsalted butter, melted, and then cooled for 10 minutes
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups unsalted butter, softened to room temperature
  • 3 cups powdered sugar
  • 1 cup unsweetened Dutch processed cocoa powder
  • 1 tbsp meringue powder, optional
  • 1/4 tsp coarse Kosher salt
  • 2 tsp vanilla extract or vanilla bean paste
  • 2 tbsp milk or cream, 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 your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, combine the dry ingredients: sifted cake flour, granulated sugar, baking powder, coarse Kosher salt, and ground ginger.
  3. In another bowl, whisk 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 to the dry mixture. Mix until just combined; avoid overmixing.
  5. Divide the batter evenly between the prepared pans. Bake in preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for about 10 minutes before transferring them to a cooling rack.
  6. In a medium bowl, beat softened unsalted butter until creamy. Gradually add powdered sugar and cocoa powder until well blended. Add meringue powder if desired. Beat in vanilla extract and salt; add milk as needed for consistency.
  7. Once cooled, place one layer on a serving plate. Spread an even layer of frosting on top before adding the second layer. Frost the top and sides of the entire cake with remaining buttercream.
  8. Melt chocolate candy melts with coconut oil in a microwave-safe bowl at short intervals until smooth. Using molds or piping techniques, create mini skulls from melted chocolate. Allow them to set before placing on top of your frosted cake.

Nutrition

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

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