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 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)

Vegan Chocolate Layer Skull Cake

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Indulge in the delight of our Vegan Chocolate Layer Skull Cake, the ultimate showstopper for Halloween festivities and any celebration that calls for a touch of spookiness. This rich, moist cake features decadent layers of dark vegan chocolate, complemented by smooth chocolate buttercream and luxurious ganache. Topped with playful chocolate skulls, it’s not only a feast for the taste buds but also a visually stunning centerpiece that will leave your guests enchanted. With easy-to-follow steps and accessible ingredients, even novice bakers can create this impressive dessert. Get ready to impress with a cake that delivers on both flavor and flair!

Author: Olivia
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: Serves 12 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 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)

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Instructions

Preheat your oven to 350°F (175°C) and prepare two 9-inch round baking pans.
Melt dark vegan chocolate in hot coffee; let it cool.
Whisk together dry ingredients: flour, sugar, cocoa powder, baking powder, salt, and baking soda.
Mix wet ingredients: plant-based milk, oil, vinegar, vanilla extract, and cooled chocolate mixture.
Combine wet and dry mixtures until just combined.
Bake for 30 minutes or until a toothpick comes out clean; cool completely before frosting.

Nutrition

Serving Size: 1 serving
Calories: 335
Sugar: 40g
Sodium: 200mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

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