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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 with our High Altitude Ginger Chocolate Skull Cake for Halloween. This delightful dessert combines the warm, spicy notes of ginger with rich chocolate, creating a unique flavor that will tantalize your taste buds. Topped with mini chocolate skulls, this cake is not only delicious but also makes an eye-catching centerpiece for any spooky gathering. Perfectly designed for high-altitude baking, this recipe guarantees a fluffy texture regardless of elevation. Simple enough for novice bakers yet impressive enough to wow your guests, this cake is a must-try for Halloween or any festive occasion.

Ingredients

Scale
  • 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
  • 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, 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
  • 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 oven to 350°F (175°C). Grease two round cake pans and line the bottoms with parchment.
  2. In a large bowl, sift together cake flour, granulated sugar, baking powder, salt, and ground ginger.
  3. In another bowl, whisk eggs and egg whites until frothy. Stir in milk, vinegar, light brown sugar, melted butter, vegetable oil, and vanilla until smooth.
  4. Gradually add wet ingredients to dry mixture; stir gently until just combined.
  5. Divide batter between prepared pans and bake for about 30 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes before transferring to wire racks.
  6. To make frosting, beat softened butter until creamy in a stand mixer. Gradually add powdered sugar and cocoa powder; mix well. Adjust consistency with milk if needed.
  7. Once cakes are cool, frost layers and top with melted chocolate candy melts and mini chocolate skulls for decoration.

Nutrition

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