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Vegan Chocolate Layer Skull Cake

Vegan Chocolate Layer Skull Cake
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Indulge in the ultimate Halloween treat with this Vegan Chocolate Layer Skull Cake! Perfectly moist and decadently rich, this cake features layers of luscious chocolate sponge filled with creamy vegan buttercream and finished with a glossy ganache. Topped with charming chocolate skulls, it’s a show-stopping dessert that’s sure to impress at any gathering or spooky celebration.

Ingredients

Scale
  • 1 1/2 cups hot coffee or Americano
  • 75 g good quality dark vegan chocolate, chopped
  • 3 cups all-purpose flour
  • 2 2/3 cups granulated sugar
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • 2 1/4 tsp baking powder
  • 1 1/2 tsp sea salt
  • 3/4 tsp baking soda
  • 1 1/2 cups plant-based milk
  • 3/4 cup neutral oil (e.g. canola, avocado, rapeseed, etc.)
  • 1/4 cup white vinegar (or apple cider vinegar)
  • 1 tbsp vanilla extract
  • 75 g good quality dark vegan chocolate, chopped (for buttercream)
  • 1 cup vegan butter (baking stick, not tub style), room temperature
  • 1/2 cup unsweetened Dutch-process cocoa powder (for buttercream)
  • 5 cups confectioners' sugar, sifted (for buttercream)
  • 2–4 tbsp plant-based milk (for buttercream)
  • 1 tsp vanilla extract (for buttercream)
  • 1/4 cup canned coconut milk (not coconut beverage)
  • 80 g good quality dark vegan chocolate (for ganache)
  • 1/2–1 kg dark vegan chocolate, chopped (for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine hot coffee and chopped dark chocolate. Stir until melted and smooth.
  3. In another bowl, whisk together flour, sugar, cocoa powder, baking powder, salt, and baking soda.
  4. Add plant-based milk, neutral oil, vinegar, and vanilla extract to the melted chocolate mixture; mix until combined.
  5. Gradually add dry ingredients to wet ingredients while mixing until just combined.
  6. Grease two 9-inch round baking pans with oil or line with parchment paper.
  7. Divide the batter evenly between both pans.
  8. Bake in preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
  9. Let cakes cool in pans for about 10 minutes before transferring them to a cooling rack.
  10. Melt the remaining chopped dark chocolate over a double boiler or in the microwave.
  11. In a stand mixer bowl, beat vegan butter until creamy.
  12. Gradually add cocoa powder and confectioners' sugar while mixing on low speed.
  13. Add melted dark chocolate and enough plant-based milk to achieve the desired consistency; mix well.
  14. Once cakes are completely cooled, place one layer on a serving plate.
  15. Spread a generous amount of buttercream on top of this layer before placing the second layer on top.
  16. Use remaining buttercream to frost the entire outside of the cake smoothly.
  17. In a small saucepan over low heat, combine coconut milk with chopped dark chocolate until melted and smooth.
  18. Pour ganache over frosted cake allowing it to drip down sides. Decorate with prepared dark chocolate skulls as desired.

Nutrition

Find it online: https://allfoodierecipes.com/vegan-chocolate-layer-skull-cake/