2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 cup almond milk
1 cup hot water
1/2 cup vegetable oil
2 tsp. vanilla extract
2 tbsp apple cider vinegar
300g dark chocolate, finely chopped
1 1/2 cups heavy cream
2 tbsp. unsalted butter
Fresh berries (strawberries, raspberries)
Chocolate shavings
Edible gold dust
Grease and line three 8-inch round cake pans. Preheat the oven to 180°C (350°F).
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, mix almond milk, hot water, vegetable oil, vanilla extract, and apple cider vinegar.
Pour the wet mixture into the dry mixture and mix until smooth. Divide the batter evenly among the pans and bake for 25–30 minutes. Cool completely.
Melt chocolate over simmering water, add heated heavy cream, and stir in butter for glossiness. Cool ganache for 2–3 minutes.
Level the cakes, layer with ganache, and decorate with berries, chocolate shavings, and edible gold dust. Chill for 30 minutes before serving.