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High Altitude Ginger Chocolate Skull Cake for Halloween

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Indulge in the delightful flavors of the High Altitude Ginger Chocolate Skull Cake for Halloween, a whimsical treat that combines the warmth of spiced ginger with the richness of chocolate. This soft and fluffy cake is topped with smooth chocolate buttercream and adorned with playful mini chocolate skulls, making it an eye-catching centerpiece for your spooky celebrations. Perfect for Halloween gatherings or any festive occasion, this cake is not only delicious but also a fun project to make with family and friends. With simple steps and easily customizable decorations, you’ll impress guests of all ages with this unique dessert.

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
  • 1/2 cup vegetable oil
  • 2 tsp vanilla extract
  • 2 cups unsalted butter, softened
  • 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) and prepare two 8-inch round cake pans by greasing them and lining with parchment paper.
  2. In a large bowl, whisk together the cake flour, granulated sugar, baking powder, salt, and ground ginger until well combined.
  3. In another bowl, mix eggs, milk, apple cider vinegar, brown sugar, melted butter, vegetable oil, and vanilla until smooth.
  4. Combine wet and dry ingredients gradually on low speed until just mixed; avoid overmixing.
  5. Divide the batter between prepared pans and bake for approximately 30 minutes or until a toothpick comes out clean.
  6. Cool cakes for 10 minutes in pans before transferring to a cooling rack.
  7. For frosting, beat softened butter until creamy; add powdered sugar and cocoa powder gradually while mixing until fluffy.
  8. Assemble the cooled cakes by layering frosting between them; frost the top and sides of the cake.
  9. Melt chocolate candy melts and drizzle over top or create mini skulls using molds for decoration.

Nutrition

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