Description
Indulge in the spooky spirit of Halloween with this High Altitude Ginger Chocolate Skull Cake. This delightful dessert features a warm blend of spicy ginger and rich chocolate, creating a unique flavor that’s sure to impress your guests. Decorated with mini chocolate skulls, it not only serves as a delicious treat but also makes for an eye-catching centerpiece at any Halloween gathering. Its soft and fluffy texture ensures that each bite is as enjoyable as the last, making it a perfect addition to your fall festivities. Whether you’re celebrating Halloween or simply craving something sweet, this cake is versatile enough for year-round enjoyment.
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 then cooled for 10 minutes)
- 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 (only if needed for consistency)
- 12 oz chocolate candy melts
- 1–2 tbsp solid coconut oil (if needed to thin the chocolate)
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round baking pans by greasing them and dusting with flour.
- In a large bowl, whisk together the dry ingredients: cake flour, sugar, baking powder, salt, and ground ginger.
- In another bowl, mix together the wet ingredients: eggs, milk, melted butter, and vanilla until well combined.
- Gradually add the wet mixture to the dry ingredients while stirring gently until just combined—avoid overmixing.
- Pour the batter evenly into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to a cooling rack.
- To make frosting, beat softened butter until creamy; gradually add powdered sugar and cocoa powder. Mix until smooth.
- Assemble the cooled cakes by frosting between layers, on top, and around the sides; decorate with mini chocolate skulls.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 340
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg