Preheat oven to 175°C and line/grease two 8-inch tins.

In a big bowl, mix: flour, sugar, cocoa, baking powder, baking soda, salt

In another bowl: mix plant milk + vinegar (leave 2 minutes), add oil, coffee, vanilla, and vegan yogurt, stir well.

Pour wet into dry and mix until just combined. Don’t overmix. Split batter between tins.

Bake for 28–35 minutes until a skewer comes out with a few moist crumbs (not wet batter).

Cool in tins for 10 minutes, then turn out onto a rack to cool fully.

Finely chop the vegan dark chocolate and place it in a heatproof bowl.

Heat the vegan cream in a small saucepan over medium heat until it is steaming but not boiling. You should see small bubbles around the edges, but it shouldn’t be bubbling aggressively.

Pour the hot cream over the chopped chocolate, making sure all the chocolate is covered. Leave it to sit undisturbed for 2–3 minutes to allow the heat to gently melt the chocolate. Alternatively you can melt it by using a bain-marie.

Stir slowly from the centre outwards until the ganache becomes smooth, glossy, and silky.

Let the ganache cool at room temperature until it reaches a thick, spreadable consistency. This usually takes 30–45 minutes.

Once both cakes are completely cool,

Place the first layer on a serving plate or cake board. Spread a thin, even layer of ganache over the top.

Place the second cake layer on top, then use the remaining ganache to spread a smooth layer over the top and sides of the cake, covering it completely.

Let the cake set in the fridge for 20–30 minutes before slicing and serving.