Decadent Chocolate Cake with Pumpkin Filling and Ganache

1. Preheat and Prep Pans

Start by preheating your oven to 350°F (175°C). Coat two 8- or 9-inch round springform pans with a thin layer of oil or line them with parchment paper.

2. Make Cake Batter

In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate medium bowl, combine the nondairy milk and apple cider vinegar, letting it sit for a minute. Then, add in the sugar, melted coconut oil, and vanilla extract, whisking until well blended. Gradually incorporate the wet ingredients into the dry mixture.

3. Bake the Cake

Pour the batter evenly into the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool in the pans on a cooling rack.

4. Prepare Pumpkin Filling

In a food processor, blend the pumpkin puree, cocoa powder, maple syrup, and almond or cashew butter until smooth.

5. Make Ganache

Place the bittersweet chocolate in a heatproof bowl. Heat the coconut milk in a saucepan until just simmering, then pour it over the chocolate. Add the maple syrup and stir until the chocolate is completely melted and the mixture is smooth. Let it cool to room temperature.

6. Assemble the Cake

Place one cake layer on a serving platter and spread the pumpkin filling evenly over it. Gently place the second cake layer on top. Pour the cooled ganache over the top of the cake, allowing it to cascade down the sides.

7. Chill and Serve

Refrigerate the assembled cake for at least an hour to allow the ganache to set. Once set, the cake is ready to serve.