Decadent Chocolate Cake with Rich Chocolate Filling and Ganache

1. Preheat Oven and Prepare Pans

Preheat your oven to 350°F (175°C). Grease two 8- or 9-inch round springform pans with melted coconut oil.

2. Mix Dry Ingredients

In a large bowl, combine the all-purpose flour, ⅔ cup of cocoa powder, baking soda, and salt. Whisk to evenly distribute the dry ingredients.

3. Combine Wet Ingredients

In a medium bowl, whisk together the nondairy milk, apple cider vinegar, sugar, melted coconut oil, and vanilla extract until frothy.

4. Make Batter and Bake Cakes

Gradually mix the wet ingredients into the dry ingredients until smooth. Divide the batter between the prepared pans and bake for about 25 minutes until a toothpick comes out clean.

5. Prepare Chocolate Filling

Process the pumpkin puree, ¼ cup of cocoa powder, maple syrup, and almond butter in a food processor until smooth.

6. Make Ganache

Melt the bittersweet chocolate with coconut milk and 2 tablespoons of maple syrup in a heatproof bowl over simmering water until smooth. Cool to room temperature.

7. Assemble Cake

Once cooled, shave off the domed tops of the cakes. Spread the chocolate filling on one layer, place the second cake on top, and pour the ganache over the cake.