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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 the High Altitude Ginger Chocolate Skull Cake for Halloween. This enchanting dessert marries the warm, spicy notes of ginger with the rich decadence of chocolate, creating a treat that is both delicious and visually stunning. Topped with playful mini chocolate skulls, this cake isn’t just a feast for the taste buds; it’s also a showstopper at any Halloween gathering. Perfect for high-altitude bakers, this recipe ensures that your cake rises beautifully and maintains its moist texture, making it an ideal choice for spooky celebrations or year-round enjoyment.

Ingredients

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  • 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 tbsp milk or cream
  • 12 oz chocolate candy melts
  • 12 tbsp solid coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
  2. In a mixing bowl, combine cake flour, sugar, baking powder, salt, and ginger. In another bowl, whisk together eggs, milk, melted butter, oil, vinegar, and vanilla.
  3. Gradually add the wet ingredients to dry ingredients until just combined.
  4. Pour batter into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
  5. Allow cakes to cool before frosting with chocolate buttercream made from beaten butter and cocoa powder.
  6. Decorate with melted chocolate candy skulls.

Nutrition

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