Vegan Chocolate Fudge Cake

315g / 2 ¼ cup self-raising flour
360g / 1 ½ cup coconut sugar (or regular caster)
360ml / 1 ½ cup soy milk
180ml / 1 cup vegetable oil
6 tbsp CHOC Chick cacao powder
1 tbsp apple cider vinegar
2 tsp vanilla bean paste
1 tsp baking powder

Chocolate Ganache
 
600 g / 2 ½ cups icing sugar
360 g / 1 cup dairy-free butter
180 ml / ¾ cup CHOC Chick cacao butter
180ml / ¾ cup dairy-free cream
12 tbsp CHOC Chick cacao powder
1 ½  tsp vanilla bean paste
 
Other Toppings
 
8 Fresh strawberries
Raw chocolate (recipe here)

To make the chocolate strawberries, simply make the raw chocolate, then drizzle a tsp of chocolate over each of the strawberries. Set aside, and allow the chocolate to set whilst making the cake.
 
Preheat the oven to 180c and line two 9 inch round tins with baking parchment.
 
Place the flour into a bowl along with the rest of the dry ingredients and stir well.
 
In a jug, mix together the soy milk, oil and apple cider vinegar and let it stand for a few minutes.
 
Pour the wet ingredients into the dry and mix until you have a smooth batter.
 
Divide the mixture evenly between the two tins, then bake in the oven for 20-25 minutes, until a cake tester comes out clean.
 
Leave the cakes to cool slightly before transferring onto a wire rack before frosting.
 
To make the ganache, add all of the ingredients to a food processor (or mixer) and process until you have a smooth and creamy ganache.
 
Transfer the ganache to a piping bag using a star shaped nozzle. Pipe swirls of ganache on one of the cakes then sandwich the other cake on top.
 
Decorate the top of the cake with a swirl of ganache, then top with the chocolate drizzled strawberries.
 
Store in an airtight container for up to a week.
 
Alternatively, cut into slices and freeze.