(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Combine soya milk and vinegar in a bowl. Set to one side so it turns into a vegan buttermilk.
Add dark chocolate, coffee and oil to a microwave-safe jug. Microwave for 30-45 secs, remove and stir until fully melted.
Add flour, baking powder, bicarbonate of soda, cocoa powder, and sugar to a large mixing bowl and stir. Add vanilla extract, chocolate mix, buttermilk and stir until smooth.
Pour half the cake mix into an 8” microwave-safe cake mould and microwave for 5-7mins or until a toothpick comes out clean. Cool for 10mins in the mould then turn out onto baking paper and leave to fully cool. Repeat for the second cake layer.
Add 150g chocolate and 100g Plant Double to a jug, melt for 30-45 secs in the microwave, then stir until fully melted. Leave to cool and refrigerate for 30mins - 1hour until slightly firm, then whip using an electric or hand held whisk until fluffy. Spread over the top of the first cake then place the second cake on top.
For the glaze, add 200g chocolate and 200g Plant Double to the jug and microwave for 30-45 secs then stir until fully melted. Leave to sit for 10 mins then pour over the cake. Use a knife to ease the chocolate around the sides. We top with chocolate curls. Slice and enjoy!