Chocolate Layer Cake With Espresso Buttercream and Rich Ganache
[Vegan]

To Make the Cake Layers:

1. Whisk together the almond milk and the white vinegar and let it sit for a few minutes.
2. In a separate bowl, whisk together the flour, sugar, baking soda, vanilla, and sea salt.
3. Add the melted coconut oil to the almond milk mixture and give it a quick whisk.
4. Add the wet to the dry and combine.
5. Divide the combined mixture into four equal portions and bake in 8-inch cake tins for about 25 minutes or until a toothpick inserted into the middle comes out clean. You can also divide the batter into two portions and then halve both layers when baked.
6. Let the cakes cool completely, refrigerate for a few hours, and then cut off the domed tops of the cakes to make them more even.

To Make the Espresso Buttercream:

1. With a stand mixer or electric whisk, beat the butter until softened and light.
2. Add in the remaining ingredients and whisk until fluffy.

To Make the Ganache:

1. Finely chop the dark chocolate.
2. In a small saucepan, heat the cream and syrup and stir. Take it off the heat before it starts to simmer.
3. Pour the cream and syrup over the chocolate and quickly whisk together.

To Assemble the Layer Cake:

1. Place the first layer of cake on a cake stand or plate, followed by a dollop of buttercream frosting. Spread the frosting to the edges and add another layer of cake. Keep going until all four layers are in place.
2. Add a thin layer of buttercream frosting all over the cake and refrigerate for about 30 minutes until the frosting layer has set.
3. Add a final layer of buttercream frosting to the cake. Refrigerate again so the ganache will set fast when it hits the cake.
4. Pour the ganache over the top of the cake and quickly spread it to the edges, and it will start to drip down the sides.
5. Decorate with leftover frosting, sprinkles, truffles, chocolate shavings, little candles, or whatever you are in the mood for.