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Vegan Chocolate Layer Skull Cake

Vegan Chocolate Layer Skull Cake
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Indulge in the rich and decadent Vegan Chocolate Layer Skull Cake, a show-stopping dessert perfect for Halloween parties or any themed gathering. This moist chocolate cake is layered with a luscious vegan buttercream and drizzled in a silky ganache, topped with charming chocolate skulls that add a whimsical touch. With its deep flavors and striking design, it promises to impress your guests while keeping things plant-based and delicious. Easy to make, even novice bakers can create this spooky treat that’s not just visually stunning but also incredibly satisfying.

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)
  • 1/4 cup white vinegar (or apple cider vinegar)
  • 1 tbsp vanilla extract
  • 75 g good quality dark vegan chocolate, chopped (for frosting)
  • 1 cup vegan butter (baking stick style), room temperature
  • 1/2 cup unsweetened Dutch-process cocoa powder (for frosting)
  • 5 cups confectioners' sugar, sifted
  • 2–4 tbsp plant-based milk (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1/4 cup canned coconut milk (not coconut beverage, for ganache)
  • 80 g good quality dark vegan chocolate (70% cacao recommended, for ganache)
  • 1/2–1 kg dark vegan chocolate, chopped (70% cacao or higher for nice dark skulls)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare skull-shaped baking pans by greasing or lining them with parchment paper.
  2. In a mixing bowl, combine hot coffee with chopped dark vegan chocolate and stir until melted. Let cool slightly.
  3. Whisk together flour, sugar, cocoa powder, baking powder, salt, and baking soda in a separate bowl.
  4. Mix plant-based milk, oil, vinegar, and vanilla extract in another bowl and then add the melted chocolate mixture.
  5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
  6. Pour batter into prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
  7. Cool cakes before frosting with vegan buttercream made from whipped vegan butter, cocoa powder, confectioners' sugar, plant-based milk, and vanilla extract.

Nutrition

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

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