Epic Microwave Chocolate Cake

Method

1. Combine the soya milk and vinegar in a bowl. Set to one side so it turns into a vegan buttermilk.
2. Add the chocolate, coffee and oil to a microwave-safe jug. Microwave for 30-45 secs, remove and stir until fully melted.
3. Add the flour, baking powder, bicarbonate of soda, cocoa powder and sugar to a large mixing bowl and stir. Then add the melted chocolate and vegan buttermilk from earlier, followed by the vanilla extract. Stir until smooth.
4. Grease the sides and line the base of an 8” microwave-safe cake mould with baking paper. Pour in half the cake mix and microwave for 5-7 minutes or until a toothpick comes out clean. Cool for 10 minutes in the mould then turn out onto a cooling rack and leave to fully cool. Repeat for the second cake layer.
5. For the middle ganache, add the dark chocolate and vegan cream to a microwave-safe jug, melt for 30 seconds in the microwave, then stir until fully melted. Then leave to cool on the side until room temperature and then pop it in the fridge until it thickens slighlty. The consistency should be runny enough to easily spread, but thick enough so it doesn't fall down the sides of the cake. When it's ready, spread the ganache over the top of the first cake then place the second cake on top. Make sure the cake remains on top of a cooling rack. Tip: place the rack on top of a tray to collect the ganache glaze which will run down the sides of the cake.
6. For the ganache glaze, add the dark chocolate and vegan cream to a microwave-safe jug and microwave for 30 seconds, then stir until fully melted. Leave to sit for 10 minutes so that it thickens a bit. The consistency this time should be runny enough so it pours down the sides of the cake, but thick enough so it covers the cake easily. When it's ready, pour the ganache over the cake and use a knife to ease the chocolate around the sides. We top with chocolate curls, but this is completely optional! Slice and enjoy.