Cake Layers

1. Preheat your oven to 350⁰F (180⁰C).
2. Line three 8-inch square or round cake pans with parchment paper, bottom and sides, leaving a bit of overhang so you can lift the cakes out easily later.
3. In a large mixing bowl, whisk together 550 g Self-Rising flour, 125 g cocoa powder, and 450 g demerara brown sugar until evenly mixed and lump-free.
4. In another bowl, combine 400 ml almond milk, 200 ml cold, strong-brewed coffee, 10 ml vanilla extract, 265 ml virgin olive oil, 18.75 ml white vinegar, and 200 g melted vegan buttery spread. Stir until everything looks blended.
5. Pour the wet ingredients into the dry ingredients. Using a spatula, gently mix just until the batter is smooth. Don’t overmix.
6. Divide the batter evenly between the three prepared pans.
7. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out mostly clean with just a few soft crumbs.
8. Remove the cakes from the oven and let them rest in the pans for 20 minutes. They’ll be quite soft while warm, so don’t rush, as they will crack.
9. Lift the cakes out using the parchment overhang, or tip them out and place them on a wire rack.
10. Carefully peel away the parchment and allow the cakes to cool completely.
11. If you’re decorating the same day, pop the cooled layers in the refrigerator for 30 to 60 minutes to firm them up a bit. I prefer to leave them overnight.
12. Feel free to add whatever you like between the layers.  This time, I used vegan caramel and vegan cocowhip.  As it’s a soft mixture, use it sparingly, or it will ooze out. 

Vegan Ganache

1. Place 220 g vegan butter in a microwave-safe bowl and heat for 30 to 45 seconds until melted and hot but not boiling.
2. Add 250 g vegan chocolate chips to the hot butter.
3. Let them sit for about 30 seconds, then stir slowly until the chocolate melts and the mixture becomes smooth and glossy.
4. Allow the ganache to cool until it thickens slightly.
5. If you’re in a rush, place it in the fridge for a few minutes, stirring occasionally so it doesn’t set; it should still be pourable.
6. Place the cooled cake on a wire rack over a tray and pour the ganache over the top, letting it gently flow down the sides.
7. Transfer the cake to the fridge so the ganache can fully set.

Chocolate Shards

1. Place 100 to 150 g vegan chocolate chips in a microwave-safe bowl.
2. Melt in 30-second intervals, stirring between each round until smooth.
3. Lay a large sheet of parchment paper on the counter.
4. Spoon the melted chocolate into the center and spread it out with the back of a spoon.
5. Place another sheet of parchment on top.
6. Use a rolling pin to gently further spread the chocolate thinner, keeping the edges mostly clear.
7. Roll the parchment loosely around the rolling pin and place it in the refrigerator until the chocolate firms up.
8. When ready to decorate, carefully unroll the parchment. The chocolate will naturally crack into shards.
9. While the ganache is still wet, press the shards on the cake, so they stick along the sides of the cake or arrange them however you like.