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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 of Halloween with this delightful High Altitude Ginger Chocolate Skull Cake. This moist and fluffy cake is infused with the warm spice of ginger and topped with a rich chocolate buttercream frosting. Adorned with charming mini chocolate skulls, it not only tantalizes your taste buds but also serves as a captivating centerpiece for any Halloween gathering. Designed specifically for high-altitude baking, this recipe guarantees perfect results, making it accessible for bakers of all skill levels. Whether you’re throwing a spooky party or enjoying a cozy family dinner, this cake adds a touch of seasonal flair and deliciousness to your table.

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 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 (for decoration)
  • 1–2 tbsp solid coconut oil (if needed to thin the chocolate)

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare two greased 9-inch round cake pans.
  2. In a bowl, mix together the dry ingredients: cake flour, sugar, baking powder, salt, and ground ginger.
  3. In another bowl, combine the wet ingredients: eggs, egg whites, milk, apple cider vinegar, brown sugar, melted butter, vegetable oil, and vanilla extract. Mix until smooth.
  4. Combine wet and dry mixtures gently until just combined; avoid overmixing.
  5. Divide the batter between the prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans before transferring to a cooling rack.
  7. For frosting, beat softened butter until creamy; gradually mix in powdered sugar and cocoa powder until smooth.
  8. Assemble by layering cake with frosting between layers and around the sides.
  9. Melt chocolate candy melts; drizzle over cake and decorate with mini skulls.

Nutrition

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