Name: Vegan Chocolate Layer Skull Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
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, 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; 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 and decoration); 1/2-1 kg dark vegan chocolate, chopped (for decoration)

Vegan Chocolate Layer Skull Cake

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Indulge your deep chocolate cravings with our Vegan Chocolate Layer Skull Cake, a decadent dessert that’s perfect for Halloween or any festive occasion. This striking cake features rich layers of dark vegan chocolate, enveloped in lush buttercream and adorned with pure, chocolate skulls. The combination of smooth ganache and a unique skull design makes it a show-stopper that is sure to impress your guests. Easy to customize for other celebrations, this vegan-friendly cake serves up to 20 people, making it perfect for sharing. Dare to delight in this wickedly delicious treat!

Author: Hailey
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves up to 20 people
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, 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
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 and decoration)
1/2–1 kg dark vegan chocolate, chopped (for decoration)

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Instructions

Preheat oven to 350°F (175°C) and prepare baking pans.
Melt chopped dark vegan chocolate in hot coffee. In another bowl, mix dry ingredients.
Combine wet and dry ingredients until just mixed.
Pour batter into pans and bake for about 30 minutes; cool on a rack.
Make the buttercream by whipping vegan butter and gradually adding sugar and cocoa until fluffy.
Frost cooled cake layers with buttercream and drizzle with ganache made from coconut milk and melted chocolate.

Nutrition

Serving Size: 1 slice (100g)
Calories: 420
Sugar: 45g
Sodium: 250mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg

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