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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 your senses this Halloween with a High Altitude Ginger Chocolate Skull Cake. This spooky dessert features a moist, spiced ginger cake layered with rich chocolate buttercream, topped with delightful mini chocolate skulls for a festive touch. Perfect for Halloween parties or any special occasion, this cake combines unique flavors and an eye-catching design that will impress your guests. Easy to make and adaptable for year-round celebrations, this high-altitude-friendly recipe ensures that everyone can enjoy its deliciousness.

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)
  • 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 tbsp meringue powder (optional)
  • 1/4 tsp coarse Kosher salt
  • 2 tsp vanilla extract or vanilla bean paste
  • 2 tbsp milk or cream (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). Grease and flour two round 9-inch baking pans.
  2. In a bowl, mix dry ingredients: flour, sugar, baking powder, salt, and ginger.
  3. In another bowl, whisk wet ingredients: eggs, egg whites, milk, apple cider vinegar, brown sugar, melted butter, vegetable oil, and vanilla extract until smooth.
  4. Combine wet and dry mixtures; mix on medium speed until well combined.
  5. Divide batter between pans and bake for 25–30 minutes until a toothpick comes out clean. Cool for 10 minutes before transferring to a cooling rack.
  6. For the frosting, beat softened butter; gradually add powdered sugar and cocoa until smooth. Add meringue powder (if using), salt, vanilla extract, and mix until smooth. Add milk or cream for desired consistency if needed.
  7. Assemble the cake by layering one cake layer on a platter, frosting it, and placing the second layer on top. Frost the top and sides of the entire cake.
  8. Melt chocolate candy melts with coconut oil until smooth. Drizzle over the frosted cake or use as decoration with mini chocolate skulls.

Nutrition

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