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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 this Halloween with a High Altitude Ginger Chocolate Skull Cake! This enchanting dessert combines the warm spice of ginger and the richness of chocolate, creating a delightful treat that captivates both young and old. Perfectly fluffy and adorned with whimsical chocolate skulls, this cake makes for a standout centerpiece on your dessert table. Not only is it a joy to bake, but it’s also tailored for high-altitude baking, ensuring delicious results even in challenging conditions. Whether you’re celebrating Halloween or simply craving something special, this cake promises to be a hit at your next gathering.

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
  • 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 two 9-inch round cake pans.
  2. In one bowl, whisk together the dry ingredients: cake flour, granulated sugar, baking powder, coarse Kosher salt, and ground ginger.
  3. In another bowl, mix together the wet ingredients: eggs, egg whites, whole milk, apple cider vinegar, light brown sugar, melted butter, vegetable oil, and vanilla extract until well combined.
  4. Gradually combine the wet ingredients into the dry ingredients using an electric mixer on low speed until just mixed.
  5. Pour batter evenly into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
  6. While cooling, prepare the frosting by beating softened butter with powdered sugar and cocoa powder until smooth; add vanilla extract or paste and coarse salt.
  7. Assemble by layering cooled cakes with frosting in between; frost top and sides. Melt chocolate candy melts with coconut oil if needed; drizzle over frosted cake or pour into molds to create mini skulls as decoration.

Nutrition

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