{"id":1171,"date":"2020-10-19T19:27:54","date_gmt":"2020-10-19T19:27:54","guid":{"rendered":"https:\/\/thequaintkitchen.com\/?p=1171"},"modified":"2021-08-11T16:21:21","modified_gmt":"2021-08-11T20:21:21","slug":"vegan-chocolate-halloween-cake","status":"publish","type":"post","link":"https:\/\/thequaintkitchen.com\/en\/vegan-chocolate-halloween-cake\/","title":{"rendered":"Vegan Chocolate Halloween Cake"},"content":{"rendered":"\n


\u2019Tis the season to be spooky folks so it\u2019s only fitting for me to be baking up a halloween storm. And this vegan chocolate halloween cake is a great way to get into it. And<\/em> all the components can be made in advance. Which I highly suggest doing to make the process much easier. It\u2019s delicious chocolate cake layered with smooth dark chocolate ganache, topped with \u201cbloody\u201d roses. And if you\u2019re not into decorating, the basic thing is just as good! But if you just want your chocolate fix in a really easy way, check out the recipe for chocolate crinkle cookies<\/a>.<\/p>\n\n\n\n

\"Halloween<\/figure><\/div>\n\n\n\n
<\/div>\n\n\n\n
\"Vegan<\/figure><\/div>\n\n\n\n
\"Vegan<\/figure><\/div>\n\n\n\n
\"Vegan<\/figure><\/div>\n\n\n\n
\"Halloween<\/figure><\/div>\n\n\n\n

How to make this vegan chocolate Halloween cake <\/strong><\/h2>\n\n\n\n
<\/div>\n\n\n\n
\"Vegan<\/figure>\n\n\n\n
<\/div>\n\n\n\n

The Chocolate Cake<\/strong><\/h3>\n\n\n\n
<\/div>\n\n\n\n

The chocolate cake is as easy as stirring the dry ingredients in one bowl, the wet in another, and then whisking the two together. You can make them way ahead and freeze them tightly wrapped then thaw a few hours at room temperature or bake them the day before like I did. For assembly, level them and cut each one into 2 layers.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Vegan<\/figure>\n\n\n\n
<\/div>\n\n\n\n

The Chocolate Ganache<\/strong><\/h3>\n\n\n\n
<\/div>\n\n\n\n

Simply heat up the coconut milk with the salt and once it barely simmers, pour over the chopped chocolate. Let it sit for a few minutes just for the chocolate to soften, then, with a spatula, stir starting from the center until you get a smooth ganache. Then stir in the melted coconut oil. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Vegan<\/figure>\n\n\n\n
<\/div>\n\n\n\n

The day of assembly all you\u2019ll have to do is microwave it in 10-15 second bursts stirring each time until it\u2019s a spreadable consistency. I recommend using chocolate bars or wafers instead of chocolate chips or at least half-half. Chocolate chips are often sweeter and are not as fluid when melted which will make for a very thick ganache that won\u2019t be as smooth.<\/p>\n\n\n\n

<\/div>\n\n\n\n

The Buttercream Roses <\/strong><\/h3>\n\n\n\n
<\/div>\n\n\n\n

Any basic vegan vanilla buttercream will do for these. As long as it\u2019s pipable. I made this recipe<\/a> by the Minimalist Baker using a homemade vegan butter<\/a> and piped the roses the day before assembly. I recommend watching videos on piping roses, they\u2019ll explain it much better than I ever could. <\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Vegan<\/figure>\n\n\n\n
<\/div>\n\n\n\n

For more height, I piped them on strawberries of varying sizes. For that, trim the stem off the strawberry and insert the tip of a flower nail or toothpick into the cut part and pipe. Once you\u2019re done, remove it and place it on a tray lined with parchment or a silicone mat. You\u2019ll need 5 roses, but I made extras just in case. Place the tray in the freezer until the buttercream is solid, then, using a fluffy brush, dust them lightly with cocoa powder to give them a worn look. Store in the fridge in a sealed container until you assemble the cake. They\u2019ll keep for about 3-4 days.
<\/p>\n\n\n\n

<\/p>\n\n\n\n

<\/div>\n\n\n\n

The Strawberry \u201cBlood\u201d <\/strong><\/h3>\n\n\n\n
<\/div>\n\n\n\n

This cake doesn\u2019t require any food colouring except for some gold luster dust so in keeping with that theme, the \u201cblood\u201d is strawberry jam with add-ons to get the right colour. All you\u2019ll need to do is combine the ingredients except the cocoa powder in a sauce pan, cover and let simmer for about 10 minutes. Mashing with a spatula every so often to break down the fruit. Once it\u2019s thickened and broken down, pass it through a sieve twice and adjust the consistency with water. Add the cacao powder as needed to deepen the colour. Store covered in the fridge. <\/p>\n\n\n\n

<\/div>\n\n\n\n

The Assembly <\/strong><\/h3>\n\n\n\n
<\/div>\n\n\n\n
\"Vegan<\/figure>\n\n\n\n
<\/div>\n\n\n\n

All that\u2019s left is assembling! Start by placing your least pretty cake layer on your cake stand or board and spreading ganache evenly over top. Repeat with the other layers, placing the last one cut side down to get a smooth top with clean edges. Crumb coat the cake and place in the fridge for about 30 minutes until set. Then frost it with the leftover ganache, keeping some for piping the face. Smooth the top first, then the sides to get the ragged top edge. Warm your spatula or bench scraper under hot water to smooth the sides, making sure to wipe the water off before. Place the cake in the fridge again to set, about 30 minutes.<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Vegan<\/figure>\n\n\n\n
<\/div>\n\n\n\n

For the face, using a toothpick, trace the eyes before piping them using the ganache and a small round piping tip, I used a #3. Then pipe the mouth and the stitches with the same tip. Smooth the eyes with a small spatula and put the cake back in the fridge for about 15 minutes. Once everything has hardened, brush the eyes, mouth and stitches and the top edge of the cake with gold luster dust. Then with a spatula, place the roses on the cake and spoon some \u201cblood\u201d over them and wherever you want it. And voil\u00e0, your cake is done!<\/p>\n\n\n\n

<\/div>\n\n\n\n
\"Vegan<\/figure>\n\n\n\n
<\/div>\n\n\n\n

If you make this recipe please let me know in the comments! All feedback is very much appreciated and I would love to hear from you! You can also tag me on instagram @the.quaint.kitchen or use the hashtag #thequaintkitchen to share your creations!<\/strong><\/em><\/p>\n\n\n\n

<\/div>\n\n\n
<\/div>
\n
\"Vegan<\/div>\n<\/div>\n

Vegan Chocolate Halloween Cake<\/h2>\n
<\/div>\nTatyana<\/span>\n
<\/div>\n
Delicious chocolate cake layered with fudgy dark chocolate ganache and the whole thing topped with \u201cbloody\u201d buttercream roses.<\/span><\/div>\n
<\/div>\n\n
<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n \n<\/div>\n\n
<\/div><\/path><\/g><\/g><\/svg><\/span>
<\/div><\/div>\n
<\/div>\n
Course <\/span>Dessert<\/span><\/div>
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 35 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Servings <\/span>10<\/span><\/div><\/div>\n\n
\n\t
\n \t\n\t\t\n <\/div>\n
\n \n\t\t\n <\/div>\n<\/div>\n\n

<\/div>Ingredients
<\/div>  <\/h3>

Chocolate Cake<\/h4>