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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 spooky spirit of Halloween with this High Altitude Ginger Chocolate Skull Cake! This delightful dessert combines the warmth of ginger and the richness of chocolate, making it a perfect centerpiece for your autumn festivities. Soft ginger cake layers are enveloped in creamy chocolate buttercream and topped with adorable mini chocolate skulls, creating a striking visual appeal that will impress your guests. Not only is this cake fun to make, especially with family, but it also offers a unique flavor profile that balances spicy and sweet. Whether you’re celebrating Halloween or simply enjoying the cozy vibes of fall, this cake is sure to be a hit.

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 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 (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 your cake pans.
  2. Whisk together cake flour, granulated sugar, baking powder, salt, and ground ginger in a large bowl.
  3. In another bowl, mix eggs, egg whites, milk, apple cider vinegar, brown sugar, melted butter, vegetable oil, and vanilla extract until well blended.
  4. Gradually combine wet ingredients into dry ingredients without overmixing.
  5. Divide batter into prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Cool cakes before frosting with chocolate buttercream.
  7. Melt chocolate candy melts according to package instructions and use coconut oil if necessary to thin. Dip mini skulls in melted chocolate and arrange on top of the frosted cake.

Nutrition

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