Vegan Choccy Cake

Ingredients for the cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 ½ cups almond milk (or any non-dairy milk)
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup hot water
Ingredients for the ganache:
1 cup dark chocolate chips (make sure they’re vegan)
½ cup full-fat coconut milk
Optional toppings:
Vegan chocolate shavings
Fresh berries
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until the batter is smooth and well incorporated.
Gradually add the hot water to the batter, mixing constantly. The batter will be thin, but that’s normal.
Divide the batter equally between the prepared cake pans. Smooth out the tops with a spatula.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes are cooling, prepare the ganache. In a small saucepan, heat the coconut milk over medium heat until it begins to simmer.
Place the dark chocolate chips in a heatproof bowl. Pour the hot coconut milk over the chocolate chips and let it sit for a minute to melt. Then whisk until smooth and shiny.
Allow the ganache to cool slightly until it thickens to a spreadable consistency.
Once the cakes have cooled, place one layer on a serving plate. Spread a layer of ganache on top. Place the second cake layer on top and cover the entire cake with the remaining ganache.
If desired, garnish with vegan chocolate shavings and fresh berries.
Allow the ganache to set for a little while before slicing and serving.