Name: Vegan Chocolate Layer Skull Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 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); 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; 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 skulls decoration)

Vegan Chocolate Layer Skull Cake

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Indulge in the rich, decadent flavors of our Vegan Chocolate Layer Skull Cake, a show-stopping dessert perfect for Halloween and any festive gathering. This impressive cake features luscious layers of dark chocolate cake, velvety vegan buttercream frosting, and a glossy ganache that drips artfully down the sides. Topped with delightful chocolate skulls, it’s not just a treat for the taste buds but also a feast for the eyes. Whether you’re celebrating a spooky occasion or simply longing for a delightful dessert, this unique cake is sure to impress your guests and satisfy your deepest chocolate cravings.

Author: Julia
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Approximately 12 slices 1x
Category: Dessert
Method: Baking
Cuisine: Vegan

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)
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
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 skulls decoration)

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Instructions

Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing or lining them.
Melt chopped dark vegan chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.
Combine dry ingredients: flour, sugar, cocoa powder, baking powder, sea salt, and baking soda in a bowl.
In another bowl, mix wet ingredients: plant-based milk, oil, vinegar, vanilla extract, and hot coffee. Stir in melted chocolate.
Gradually combine wet and dry mixtures until just combined; be careful not to overmix.
Divide batter between prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
Allow cakes to cool before frosting with whipped vegan buttercream.
Prepare ganache with heated coconut milk poured over chopped dark chocolate; drizzle over frosted cake.
Decorate with chocolate skulls.

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 45g
Sodium: 300mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

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