Halloween layer cake Recipe Gluten-free, dairy-free (casein-free).

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ORGANIC INGREDIENTS

Chocolate cake:

• 1 box Chocolate Divine Cake Mix
• 2 large eggs
• 315 ml (1 1/4 cup) plant-based milk-substitute
• 125 ml (1/2 cup) light olive oil
• 10 ml (2 tsp) vanilla

Golden cake:

• 1 box Golden Cake Mix
• 2 large eggs
• 315 ml (1 1/4 cup) plant-based milk-substitute
• 125 ml (1/2 cup) light olive oil
• 10 ml (2 tsp) vanilla

Jam:

• Homemade Apricot jam  or store-bought

Icing:

• 265 g (1 cup) dark chocolate chips
• 40 g (1/4 cup) icing sugar
• 80 g (1/3 cup) margarine

Decoration:

• 1 piece of sturdy orange paper or cardboard

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PREPARATION

Cakes:

1. Prepare both cakes according to the recipe. You can bake them in the oven together.
   Recipe Divine chocolate cake
   Recipe Golden cake
2. Once the cakes are unmolded, let them cool completely, upside down, on a wire rack covered with parchment paper.
3. Once cooled, cut each cake horizontally into two parts. Place part of the chocolate cake on a serving platter and spread a thin layer of jam. Continue this step alternately until the cake is complete.* Do not put jam on the last piece of cake.
4. With a knife, even out the sides of the cake.

Icing:

1. Melt chocolate in a bain-marie.
2. Little by little, incorporate the icing sugar.
   Remove from heat and add the margarine. Mix well.
3. Spread the frosting over the cake with a spatula or knife.

 

Decoration:

To finalize the decoration of your cake, cut the shape of a pumpkin face out of cardboard and place it on the cake.