Vegan Chocolate Cake with Dark Chocolate Frosting

For the cake:

3 cups unbleached white flour
2/3 cup unsweetened cocoa powder (the better quality, the better your cake will be)
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar
3/4 cup organic canola oil
1 cup cold brewed coffee
1 cup cold water (or more coffee)
2 teaspoons vanilla extract
2 tablespoons cider vinegar

For the ganache:

3/4 cup unsweetened almond milk
6 ounces 72% dark chocolate (Sharffen Berger bittersweet is great here)
3 tablespoons maple syrup
1/4 cup confectioner’s sugar, sifted

For optional raspberry filling:

1/4 cup raspberry preserves

Heat the oven to 350 degrees.

Spray two 8-inch round cake pans with cooking oil spray, then place a circle of parchment paper in each pan and spray again.

Sift the flour, cocoa, baking soda, salt and sugar into a mixing bowl. In another bowl, mix the oil, water, coffee and vanilla. Pour the wet ingredients into the dry and mix with a spoon just until combined. Add the vinegar and stir just until it’s evenly distributed in the batter.

Pour the batter into the prepared pan. Bake for 30 minutes, or until it springs back when lightly touched in the middle. Set aside to cool.

Place frosting ingredients in a small pot, heat gently and stir until the chocolate is totally melted.  Cool until it’s the right texture for spreading. If it seems too runny, put it in the freezer for a few minutes.

When the cakes have cooled, put a serving plate on the pan and and carefully invert. Remove the parchment paper. Spread a small amount of frosting (or the raspberry jam) over the top. Place a flat plate on the pan containing the second layer, invert and remove the parchment. Repeat the process with another plate so the rounded side is up.  Transfer it onto the bottom layer. Spread the frosting over the top and sides of the cake.

Serve immediately or leave lightly covered at room temperature and serve later or the next day.

Serves 8