*Note: Please watch the recipe video for visual instruction!
Preheat the oven to 350°F (175°C). Grease and line two 8-inch (2x20cm) cake pans.
Stir the apple cider vinegar into the non-dairy milk and set aside to curdle into vegan buttermilk.
Sift the flour, cocoa powder, sugar, baking powder, baking soda, and salt into a bowl and mix to combine.
Stir the coffee granules, if using, and vanilla extract into the boiling water.
Pour the vegan buttermilk, oil and hot water mixture over the flour mixture. Also, add the apple sauce and stir with a spatula or handheld mixer on low speed just until combined and no large lumps remain (please do not overmix). (Adjust sugar to your desired taste).
Fill the batter into the prepared cake pans and bake for about 40-45 minutes, or until a skewer inserted into the center of the cake comes out with just a few moist crumbs attached. (If you want a moist chocolate cake, make sure not to overbake it.)
Remove from oven and let cool completely. (Optionally, you can place the cakes in the fridge for at least 2 hours or overnight, as they will be easier to work with when well chilled.)
In a small pot, heat the coconut milk until just boiling (or microwave for about 2 minutes).
Pour it over the chopped chocolate and stir until the chocolate is melted.
Reserve about 1/4 cup of the chocolate frosting (to use in the chocolate mousse filling). Let cool remaining frosting until thickened into a spreadable frosting.
Stir the reserved 1/3 cup of the frosting into the non-dairy whipping cream until you have a smooth chocolate cream. Then place in the fridge to cool.
When the chocolate cream is well chilled, you can beat it with a hand mixer until fluffy and creamy. Also, add the powdered sugar while beating.
Assemble the Cake
Place one cooled cake on a serving plate. Spread the chocolate mousse filling over the cake. Then top with the next cake, and spread the chocolate frosting all over your cake (top and sides).
Decorate with fresh fruits if you like and enjoy! 😊