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High Altitude Ginger Chocolate Skull Cake for Halloween

High Altitude Ginger Chocolate Skull Cake for Halloween
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Get ready to impress your guests this Halloween with a stunning High Altitude Ginger Chocolate Skull Cake! This festive dessert features layers of fluffy ginger cake complemented by luscious chocolate buttercream. Adorned with delightful mini chocolate skulls, it brings the perfect blend of spooky charm and delicious flavor to your autumn gatherings. Not only is it easy to prepare, but it’s also a fun activity for the whole family—kids will love decorating their own skulls! Whether you’re hosting a spooky soirée or simply treating your loved ones, this cake is bound to be a show-stopper.

Ingredients

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  • 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 (if using table salt, use half the amount)
  • 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 (if using table salt, use half the amount)
  • 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 oven to 350°F (175°C) and grease two round cake pans.
  2. In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, ground ginger, and brown sugar.
  3. In another bowl, combine eggs, milk, melted butter, oil, and vanilla. Mix until smooth.
  4. Combine wet and dry mixtures gently until just combined.
  5. Divide batter between pans and bake for approximately 30 minutes or until a toothpick inserted comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring to wire racks.
  7. For the frosting, beat softened butter and gradually add powdered sugar and cocoa until smooth; adjust with milk as needed.
  8. Assemble by layering cakes with frosting in between and covering the entire cake with frosting.
  9. Melt chocolate candy melts for decoration; pour into skull molds and let set before placing on top.

Nutrition

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