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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 your senses this Halloween with the High Altitude Ginger Chocolate Skull Cake, a delightful fusion of spicy ginger and rich chocolate flavors. This moist, fluffy cake is perfect for seasonal celebrations, featuring eye-catching mini chocolate skull decorations that add a festive touch. Ideal for any autumn gathering, this easy-to-make cake ensures impressive results even at high altitudes, making it perfect for both novice and seasoned bakers. With its unique flavor profile and fun presentation, this cake will be the centerpiece of your spooky festivities and is sure to leave guests craving more.

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
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups unsalted butter (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 (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). Grease and line two 9-inch round baking pans with parchment paper.
  2. In one bowl, whisk together the cake flour, granulated sugar, baking powder, salt, and ground ginger.
  3. In another bowl, mix eggs, egg whites, milk, apple cider vinegar, brown sugar, melted butter, vegetable oil, and vanilla extract until well combined.
  4. Gradually incorporate wet ingredients into dry ingredients using an electric mixer on medium speed until just combined.
  5. Pour the batter evenly into the prepared pans and bake for about 30 minutes or until a toothpick inserted comes out clean. Cool in pans for 10 minutes before transferring to a cooling rack.
  6. For the frosting, beat softened butter until creamy; gradually mix in powdered sugar and cocoa powder. Add meringue powder if using and adjust consistency with milk or cream if needed.
  7. Once cakes are cool, frost between layers and around the outside. Melt chocolate candy melts as instructed on the package; drizzle over the cake and top with mini chocolate skulls.

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