Description

Experience the delight of our High Altitude Ginger Chocolate Skull Cake for Halloween. This festive treat combines the spicy warmth of ginger with rich chocolate flavors, creating a dessert that’s as delicious as it is visually striking. Perfect for Halloween gatherings, this cake is adorned with mini chocolate skulls, making it a true centerpiece at your celebrations. The fluffy texture and unique flavor profile will not only impress your guests but also make for a memorable addition to any festive occasion. Easy to prepare with simple ingredients, this recipe is suitable for bakers of all skill levels and ensures that everyone can enjoy a slice of spooky goodness.

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 and cooled
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 chocolate

Instructions

Preheat your oven to 350°F (175°C) and prepare two round baking pans.
In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, coarse Kosher salt, and ground ginger.
In another bowl, whisk together the eggs, egg whites, whole milk, apple cider vinegar, light brown sugar, melted unsalted butter, vegetable oil, and vanilla extract until thoroughly combined.
Pour the wet mixture into the bowl with dry ingredients and gently mix until just combined; avoid overmixing.
Divide the batter evenly between prepared pans and bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cakes cool in pans for about 10 minutes before transferring them to a cooling rack.
Prepare the frosting by beating the softened unsalted butter until creamy, gradually add the powdered sugar and cocoa powder while mixing on low speed, then add in the meringue powder if using, along with salt and vanilla extract. Mix until smooth and fluffy, adjusting consistency with milk or cream if necessary.
Once cooled completely, place one layer on a serving plate and frost the top before adding the second layer. Frost the entire cake smoothly.
Melt chocolate candy melts according to package instructions, adding coconut oil if needed to thin it out, then use melted chocolate to drizzle over the frosted cake or pour into skull molds as decorations.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 400
Sugar: 35g
Sodium: 210mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Keywords: If desired, add extra spices like cinnamon or nutmeg to enhance the flavor. For a gluten-free version, substitute with gluten-free flour blend. Adjust baking time based on altitude; start checking for doneness earlier.