Chocolate Cake

• Preheat the oven to 350° and spray 3, 8" round cake pans with non stick spray. Place 8" parchment paper circles in the bottom of each pan, and set them aside.
• In a medium bowl, combine the plant milk and apple cider vinegar. Set it aside, giving it atleast 10 minutes to clabber.
• In a separate medium bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt together. Whisk lightly until combined. Set aside.
• After the milk from the first step has had time to clabber, add the boiling water and instant espresso powder. Stir to combine, and set aside.
• In a large bowl (or the bowl of a stand mixer), begin mixing together the vegetable oil, applesauce, sugar, and vanilla. If using an electric mixer, mix on medium speed for 3 - 5 minutes.
• Next, add your dry (flour mix) and wet (milk mix) ingredients in alternating portions, beginning and ending with dry. Do not over mix. Scrape down the sides and bottom of the bowl with a rubber spatula and mix one final time to ensure the batter is consistent and mostly clump free.
• Distribute the batter evenly between the three pans, (I use a scale to help), and bake on the center rack of the preheated oven for 25 - 35 minutes. Each oven varies drastically. You'll know when your cakes are done when a toothpick inserted in the center of the cake comes out clean, and the sides of the cake begin to pull away from the edges of the pan.
• Once the cakes are finished baking, remove the from the oven and allow them to cool for 10 minutes before removing them from their pans. Give them cakes adaquete time to cool to room temperature before moving to the Assembly step. You may wrap each individual cake in plastic wrap and place them in the fridge or freezer to accelerate the cooling process.
• Prepare the Vegan Chocolate Mousse recipe while you wait for the cakes to cool.

Chocolate Mousse Frosting (see recipe linked)

Chocolate Drip

• Set up a double boiler over the stove and bring it to a low simmer. You can do this by adding an inch or two of water to a saucepan and placing a metal bowl over the top.
• Add 3/4 of the chopped chocolate to the double boiler bowl. Stir the chocolate slowly and gently as it melts with a rubber spatula, keeping everything moving fluidly. Remove the bowl of chocolate from the double boiler once the majority has melted and only a few chocolate chunks are left. This whole process should take around 5 minutes. Pro tip: Once the chocolate starts melting, it tends to progress rather quickly. Do not leave your chocolate at this point! Watch closely.
• Add the remaining 1/4 cup of chopped chocolate to the melted chocolate. Give it one gentle stir before allowing it to set for 2 - 3 minutes to help the chocolate melt.
• Stir the chocolate now until the added pieces have completely melted. If you need to re apply some heat to help any remaining chunks melt out, simply place the bowl back over the double boiler for 30 second spurts and stir until each clump has disapeared. Becaureful not to over heat your chocolate by leaving it on the double boiler for too long at any step of the process.
• Once the chocolate is smooth and melted, add the plant milk to the bowl gradually while slowly whisking. Add more if the ganache is too thick, or don't add all of the ganache if it seems too runny. (though keep in mind that the ganace will thicken as it cools)
• Allow the ganache to cool for atleast 5 minutes. You want the ganache to leave a nice ribbon when you scoop some up with a spoon and drizzle it back down. It should be warm, but not hot. Once it has reached this point, it will be ready to drip on the cake. See Assembly.

Assembly

• Have ready:

  - offset or straight edge metal spatula

  - cake turntable

  - a plate or cake board at least 9" in diameter

  - chocolate mousse frosting and ganache drips in separate bowls to either side

  - a clean towel
• Place your plate or cake board of choice onto the cake turntable. Add your first chocolate cake layer to the center of the plate.
• Add 3/4 cup of the chilled chocolate mousse frosting to the center of the cake. Using your metal spatula, spread the chocolate mouse evenly over the top of the cake. Turn the cake turntable as you work, and stop spread ing once the frosting is 1/2 inch from the edge of the cake. The layer of frosting should be nno hicker than 1/2" to provent wobbliness in the finished cake. Add the next layer of cake and repeat the process once more.
• Once you have added the third and final layer of cake on top, add 3/4 cup of the chocolate mousse to the top. Before spreading it though, we will focus on covering the sides. Scrape up some mousse with your spatula and apply it to the sides of the cake. Spreaed gently, and give a final once over with the spatula once all the sides are covered to your liking to smooth your any streaks or lumps.
• Rotate the turntable as you spread the top pile of frosting with your spatula. Allow it to pile over the edges. Scrape along the side of the cake to straighten up the overflow and smooth the edges, then use a your spatula or a bench scraper to drag that top corner edge neatly in towards the center. Place your cake in the fridge or freezer to chill for 10 - 15 minutes.
• Once your ganache has cooled to the perfect consistency, pull your cake out of the fridge and set it back on the turntable. Slowly, pour approximately 1/2 - 1 cup of the ganache in the center of the cake. Grab your spatula and spread the ganache out towards the edges, rotating the turntable as you go to ensure an even drip. Try to work quickly, and guess the correct amount of ganache on the first try. Pouring more on later will look sloppy.
• Give the ganache a few moments to drip and settle. Decorate the cake with a blend of fresh berries and snow sugar, and you're ready to serve.
• This cake serves approximately 14 slices. Serve each slice with fresh fruit, and a dollop of homemade vegan whipped cream or vanilla bean ice cream. Store this cake in the fridge, with slices of parchment pressed up against each cut edge to prevent drying. This cake will keep for 1 - 2 weeks.