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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 this High Altitude Ginger Chocolate Skull Cake for Halloween! This delightful treat features a soft, fluffy ginger cake that perfectly balances warm spices and rich chocolate flavors. Topped with creamy chocolate buttercream and adorned with fun mini chocolate skulls, it is sure to be the centerpiece of your Halloween gatherings. Easy to prepare, this cake not only impresses visually but also satisfies taste buds of all ages. Whether you’re hosting a spooky party or celebrating a fall-themed event, this cake will add a sweet touch to any occasion.

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, softened
  • 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 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 your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the sifted cake flour, granulated sugar, baking powder, coarse Kosher salt, and ground ginger until well combined.
  3. In another bowl, beat together the 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 ingredients to the dry mixture while mixing on low speed until just combined.
  5. Evenly distribute the batter between the two prepared cake pans. Bake in preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for about 10 minutes before transferring to cooling racks.
  6. In an electric mixer, beat softened unsalted butter until creamy. Gradually add powdered sugar and cocoa powder while mixing on low speed. Add meringue powder if using; mix until well combined. Pour in vanilla extract and add milk or cream as needed for desired consistency.
  7. Once cakes are completely cool, place one layer on a serving plate and spread an even layer of chocolate buttercream on top. Place the second layer on top of the frosting. Frost the top and sides of the entire cake with remaining buttercream.
  8. Melt chocolate candy melts according to package instructions. If needed, stir in solid coconut oil to achieve desired consistency. Drizzle melted chocolate over decorated skulls placed on top of your frosted cake.

Nutrition

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