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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 charm of this High Altitude Ginger Chocolate Skull Cake for Halloween. This show-stopping dessert combines the warm spice of ginger with rich chocolate, creating a delightful flavor that is sure to impress your guests. Topped with mini chocolate skulls, this cake not only looks spooky but also boasts a soft and fluffy texture that makes it perfect for any Halloween gathering. Designed for high altitude baking, it promises to rise beautifully every time, ensuring a memorable treat for your celebrations.

Ingredients

Scale
  • 3 1/4 cups cake flour
  • 1 1/4 cups granulated sugar
  • 3 tsp baking powder
  • 1 tbsp ground ginger
  • 2 large eggs
  • 1 1/2 cups whole milk
  • 1 tsp apple cider vinegar
  • 1/4 cup light brown sugar
  • 1/2 cup unsalted butter (melted and cooled)
  • 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 (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). Prepare two round cake pans by greasing them lightly and lining the bottoms with parchment paper.
  2. In a mixing bowl: Combine the sifted cake flour, granulated sugar, baking powder, coarse Kosher salt, and ground ginger. Stir well until evenly mixed.
  3. In another bowl: Whisk together the room-temperature eggs, egg whites, and whole milk. Add in the apple cider vinegar, melted unsalted butter that has cooled slightly, and the vegetable oil along with the vanilla extract. Mix until smooth.
  4. Gradually add the dry mixture into the wet ingredients. Use an electric mixer on low speed until combined. Scrape down sides of the bowl as needed. Mix until no lumps remain.
  5. Divide batter evenly between prepared pans. Bake in preheated oven for about 30 minutes or until a toothpick inserted in center comes out clean. Allow cakes to cool in pans for about 10 minutes, then remove from pans to cool completely on wire racks.
  6. In a large mixing bowl: Beat softened unsalted butter until creamy. Gradually add in powdered sugar and unsweetened Dutch processed cocoa powder while mixing on low speed. If using meringue powder, add it now along with a pinch of coarse Kosher salt and remaining vanilla extract or vanilla bean paste until well combined. Adjust consistency with milk or cream if necessary.
  7. Once cakes are completely cooled: Place one layer on a serving plate. Spread frosting generously over the top. Add second layer on top; frost sides and top of cake smoothly. Melt chocolate candy melts with optional coconut oil if needed; drizzle over cake or use piping bags for detailed decorations like mini skulls.

Nutrition

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