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1
Preheat your oven to 350u00b0 F.
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2
Sift together the flour, cocoa, baking soda, and salt. Place these dry ingredients in a large mixing bowl.
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3
Add the apple cider vinegar to the milk and beat until it's frothy. Whisk in the oil, vanilla, and sugar.
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4
Add about a third of the wet ingredients to the dry ingredients and mix them together (you can use a spatula, whisk, or a hand mixer on the lowest setting). Add another third, keep mixing for a few moments, and then add the final third. When ingredients are just fully incorporated, stop mixing.
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5
Pour the cake batter into two round, 8 or 9-inch springform cake pans that have been greased with coconut oil. Bake for twenty-five minutes, or until a toothpick inserted into the center of the cake is clean. Allow the cakes to cook completely.
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6
To make the creamy chocolate filling: Use a food processor to process the pumpkin, cocoa, maple syrup, and almond or cashew butter till smooth. Set aside.
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7
To make the ganache: Stir the milk and syrup together in a small saucepan and bring to a gentle boil. Pour this mixture over the chocolate and stir until all of the chocolate is melted. Allow to cool to room temperature.
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8
To assemble the cake: remove the cakes from their pans. Place one onto your cake stand and gently shave the rounded top off of it with a sharp knife. Spread the creamy filling over this layer. Gently place the other cake over it. Pour the ganache over the cake. Transfer to a refrigerator to set for an hour. Serve.
