Vegan Chocolate Cake with White Frosting and Chocolate Ganache

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1.5 teaspoons baking soda 
• 0.8 cup cocoa powder 
• 6 tablespoons vanilla dairy-free creamer french barista style (such as So Delicious Coconut Milk Creamer Vanilla)
• 12 oz dairy-free chocolate chips 
• 0.7 cup vanilla dairy-free yogurt (such as So Delicious Vanilla Cultured Coconut Milk Yogurt)
• 2.8 cup flour all-purpose (I use King Arthur)
• 1 cup milk alternative unsweetened (such as So Delicious Coconut Milk Beverage)
• 0.5 cup oil 
• 1 teaspoon salt 
• 2 cups sugar 
• 7.5 cups confectioner's sugar 
• 2 teaspoons vanilla extract 
• 3 sticks earth balance vegan buttery spread softened ()
• 1 cup water boiling

Equipment

• bowl
• sauce pan
• oven
• mixing bowl

Directions

1. You are making the Ganache first as it needs time to set
2. In a small sauce pan warm creamer until it begins to boil.
3. Place chocolate in a bowl and pour warm creamer over top. Stir until smooth. Set aside for later.Preheat oven 350ºF. Grease and flour two 9-inch round cake pans.
4. Mix dry ingredients in mixing bowl.
5. Add yogurt, milk, oil, and vanilla, and mix until blended.Slowly add boiling water and mix well.
6. Pour into prepared pans.
7. Bake 30 to 35 minutes.
8. Remove from oven, cool for 10 minutes.Put cake on plates. Cool completely.Cream buttery spread.Slowly mix in confectioner’s sugar.
9. Add creamer one tablespoon at a time to achieve desired consistency.Put frosting on top of 1st layer (thick)Top with top layer.Frost cake, top should be thick.Stir Ganache.
10. Drizzle ganache on sides of cake.Carefully, cover top with ganache.
11. Let cake sit for an hour or two to completely set.