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High Altitude Ginger Chocolate Skull Cake for Halloween

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Elevate your Halloween festivities with this High Altitude Ginger Chocolate Skull Cake, a delightful blend of spiced ginger and rich chocolate that will enchant both kids and adults alike. The moist cake, topped with creamy chocolate buttercream and adorned with fun mini chocolate skulls, serves as the perfect centerpiece for any spooky gathering. Whether you’re hosting a Halloween party or simply indulging in a festive treat, this cake is designed to impress. Its high-altitude adjustments ensure that every bite is just as fluffy and flavorful as it should be. Get ready to bake up some joy this season!

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 (for frosting)
  • 2 tsp vanilla extract or vanilla bean paste (for frosting)
  • 2 tbsp milk or cream (only if needed for consistency)
  • 12 oz chocolate candy melts (for decoration)
  • 1–2 tbsp solid coconut oil (if needed to thin the chocolate)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining them with parchment paper.
  2. In a bowl, mix together the cake flour, granulated sugar, baking powder, ground ginger, and salt.
  3. In another bowl, whisk the eggs, egg whites, whole milk, apple cider vinegar, light brown sugar, melted butter, vegetable oil, and vanilla extract until smooth.
  4. Gradually combine wet ingredients into dry ingredients until just mixed.
  5. Divide batter between prepared pans and bake for 25-30 minutes until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes before transferring to a cooling rack.
  7. For frosting, beat softened butter until creamy; add powdered sugar and cocoa powder gradually until smooth; adjust consistency if necessary.
  8. Assemble the cake by layering with frosting and decorate with melted chocolate candy melts.

Nutrition

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