Black Chocolate Cake for Halloween

I have actually had this cake recipe in my “recipes to test file” for well over 15 years by now.

I am not sure exactly where I acquired it along my pastry cheffin’ journey and strangely never tried it~ until now!

I am so glad I did though (but sad I waited so long! I can’t believe I’ve been missing out on this for so long!) But better late than never is what I always say!

This cake is seriously moist, I have never had another cake that is better than this!

And what better way to pop those vibrant buttercream colors than up against a deep dark black chocolate cake?

Add some candy monster eye balls dripping down the sides with chocolate fondant and you are all set for a spooky delicious Halloween party!

Needless to say it isn’t just for Halloween, but since Trick or Treat day is right around the corner;

Let’s wait not another minute longer! As I know this will become your all time favorite chocolate cake!

And oh yeah, two more things to add to the excitement~ it’s VEGAN! and your don’t need a mixer!

So whether you are vegan or not~ I promise you will love it!

Ingredients

For the Cake
All Purpose Flour 1½ cups + 3 Tablespoons (212g)
Granulated Sugar ¾ cup (150g)
Salt ½ teaspoon (3g)
Baking Powder 1½ teaspoon (6g)
Baking Soda 1½ teaspoons (6g)
Coconut Oil 7 Tablespoons (98g)
Boiling Water 1½ cup (360ml)
Dutch Process or Natural Cocoa Powder ¾ cup (70g)
Ground Flax Seeds 6 Tablespoons (48g)
Hot Water 9 Tablespoons (135ml)
Vanilla Extract 2 teaspoons (10ml)
1 Recipe Vegan Vanilla Buttercream of your choice Aquafaba or Regular

Instructions

Combine ground flax seed with the 9Tbs of hot water and whisk smooth
Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
Combine the flour, sugar, salt, baking powder & soda together in a large mixing bowl
Combine the coconut oil, 1½ cup boiling water and cocoa powder together and whisk smooth
Add the cocoa mixture and the flax eggs mixture along with the vanilla extract to the flour mixture and whisk smooth
Pour batter into 3 greased and parchment lined cake pans and bake immediately in a preheated 350°F oven for approximately 22 - 25 minutes or until the layers are springy to the touch when you gently press the centers
Cool cakes in the pan then flip them out onto a cooling rack to cool completely while you prepare the buttercream recipe of your choice

thanks done share recipes to : https://www.gretchensbakery.com/black-chocolate-cake-for-halloween/