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High Altitude Ginger Chocolate Skull Cake for Halloween

High Altitude Ginger Chocolate Skull Cake for Halloween
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High Altitude Ginger Chocolate Skull Cake for Halloween is the ultimate festive dessert that combines the warm spice of ginger with rich, velvety chocolate. Ideal for Halloween gatherings or cozy nights at home, this cake features adorable mini chocolate skulls for a playful touch. Easy to make and designed specifically for high-altitude baking, this treat promises a soft texture and delightful flavor that will impress your guests. Whether served as elegant slices or transformed into fun cake pops, this dessert is sure to be a hit throughout the spooky season and beyond.

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, 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 cooled for 10 minutes
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups unsalted butter, softened to room temperature (for frosting)
  • 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 two 9-inch round cake pans.
  2. In a bowl, sift together flour, baking powder, ginger, and salt.
  3. In another bowl, cream melted butter with granulated and brown sugars until fluffy. Add eggs one at a time, then mix in milk, vinegar, and vanilla.
  4. Gradually incorporate dry ingredients into wet mixture until just combined.
  5. Divide batter evenly between prepared pans and bake for about 30 minutes or until a toothpick comes out clean. Let cool.
  6. For frosting, beat softened butter until creamy, then gradually add powdered sugar and cocoa powder.
  7. Frost cooled cakes and decorate with mini chocolate skulls.

Nutrition

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

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