Ingredients

Scale

For the Cake:

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 apple cider vinegar
1 tbsp vanilla extract (alcohol-free)

For the Buttercream:

1 cup vegan butter, room temperature
1/2 cup unsweetened Dutch-process cocoa powder
5 cups confectioners’ sugar, sifted
2–4 tbsp plant-based milk
1 tsp vanilla extract (alcohol-free)

For the Ganache:

1/4 cup canned coconut milk
80 g good quality dark vegan chocolate

For the Chocolate Skulls:

1/2–1 kg dark vegan chocolate, chopped (70% cacao or higher)

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Instructions

Cake:

Melt chocolate in hot coffee and set aside.
Sift flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Whisk plant-based milk, oil, vinegar, and vanilla; add chocolate-coffee mixture.
Fold dry ingredients into wet mixture until just combined.
Divide batter into lined cake pans; bake at 180°C (350°F) for 25–30 minutes. Cool completely.

Buttercream:
6. Beat vegan butter until fluffy.
7. Gradually add cocoa powder and confectioners’ sugar, alternating with plant-based milk.
8. Add vanilla extract and adjust consistency.
9. Spread between cooled cake layers and stack.

Ganache & Skulls:
10. Heat coconut milk and chocolate until smooth; pour over stacked cake.
11. Melt chocolate for skulls; pour into molds and refrigerate until set.
12. Decorate cake with chocolate skulls.

Notes

Use unsweetened plant-based milk for optimal flavor.
Ensure layers are completely cool before frosting.
Adjust buttercream consistency with milk if needed.

Author: Layla
Prep Time: 60 minutes
Cook Time: 30 minutes