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Vegan Chocolate Layer Skull Cake

Vegan Chocolate Layer Skull Cake
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If you’re craving a show-stopping dessert that combines rich flavors with a playful design, look no further than this Vegan Chocolate Layer Skull Cake. Perfect for Halloween parties or any festive gathering, this decadent cake features layers of moist chocolate sponge, luscious vegan frosting, and spooky chocolate skulls that are sure to impress your guests. It’s not only visually striking but also entirely plant-based, making it suitable for everyone to enjoy. With its indulgent taste and easy-to-follow instructions, this cake will satisfy your sweet tooth while being the highlight of any celebration.

Ingredients

Scale
  • 1 1/2 cups hot coffee
  • 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 frosting)
  • 1 cup vegan butter (baking stick, not tub 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)
  • 80 g good quality dark vegan chocolate (70% cacao is nice without being bitter)
  • 1/2–1 kg dark vegan chocolate, chopped (70% cacao or higher for nice dark skulls)

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round baking pans.
  2. In a small bowl, combine the hot coffee with 75 g chopped dark vegan chocolate. Stir until melted and smooth.
  3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, sea salt, and baking soda.
  4. In another bowl, mix together the plant-based milk, oil, vinegar, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients. Add the coffee-chocolate mixture. Mix until just combined; do not overmix.
  6. Divide the batter evenly between the prepared pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for about 10 minutes before transferring to a cooling rack.
  7. In a large mixing bowl, beat together the room-temperature vegan butter with cocoa powder until smooth.
  8. Gradually add confectioners' sugar while mixing on low speed.
  9. Add vanilla extract and enough plant-based milk to reach your desired consistency.
  10. Heat coconut milk until warm but not boiling. Pour over chopped dark chocolate (80 g) in a bowl; let sit for a minute before stirring until smooth.
  11. Melt more dark vegan chocolate (500 g) in a double boiler or microwave to create skull molds if desired.
  12. Place one layer of cake on a serving plate. Spread frosting on top before adding another layer of cake. Frost sides and top of entire cake smoothly. Drizzle ganache over top allowing it to drip down sides.

Nutrition

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