Preheat the oven to 350°F. Lightly grease four 8” round pans. Optional, but recommended: line the bottom of the pans with a circle of parchment paper to prevent the cake from sticking to the pans.
In a stand mixer, blend together the eggs, vanilla, coconut oil, coconut milk, honey, and apple cider vinegar until smooth. Add in the flour and baking powder and mix until well combined.
Separate the batter evenly between the 4 round pans and bake at 350°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
While baking, blend together the sweet cream cheese ingredients using either a hand mixer or stand mixer and set aside. In a stand mixer, mix together the cacao buttercream ingredients with 1 tablespoon of the scarlet colorant until it becomes fluffy.
Once the cakes cool, top three of the cakes with the sweet cream cheese frosting and layer them on top of each other in a stack ending with the 4th, unfrosted layer of cake.
Cover the entire cake with the cacao buttercream, leaving about 2 cups for piping.
Add 1 cup of buttercream to a piping bag. Using an open star tip, cover top of the cake and the top third of the side of the cake (leaving ⅔ of the side of the cake bare), piping in small circular motions. **See recipe notes
To create the ombre effect, add 1 additional tablespoon of scarlet colorant for the remaining icing and blend together.
Place half of the icing in a piping bag and continue piping small circles of buttercream for the middle section of the side of the cake, leaving room at the bottom for one more section.
Add another tablespoon of the scarlet colorant to the remaining icing and blend together, place in a piping bag, and pipe small circles for the remaining bottom section of the cake.
To make the chocolate ears, melt Perú Dark Luker Chocolate. Pour the melted chocolate into a small round 4½” stainless steel ring. Remove the ring right away and place in the freezer to harden until ready to serve. ***See recipe notes
Once the chocolate circles are frozen, place on the cake to resemble ears. Serve right away and enjoy!
*Stephanie used our Scarlet Colorant to create a pretty pink ombre effect. To create the same layered look in another color, pick from any of our other natural colors (here) and follow the recipe instructions.
**For this particular recipe, Stephanie used an open star tip for piping the buttercream frosting, but any tip can be used to accommodate your personal preferences.
***For more information on how to temper chocolate in the microwave, see our blog post here.
Want to see more of Stephanie's healthy recipes? Check her out on Instagram @healthyholme, or visit her blog for gluten-free tips, tricks, cookbooks and more!
Have a recipe you'd like to share? We'd love to see your sweet style! Tag us on social @ifiProvisions with #PastryatHome for a chance to get featured across our social channels. Happy baking!