You will need
Note: This can also be made with Wholesome Bread Mix if you don't want the hints of spice. Sift the Wholesome Bread Mix to remove the course flaxseed before combining with the dry ingredients.
*Remember to check when buying plant based/dairy free milk - some contain oats and therefore are not gluten free.
Preheat your oven to 180°C . Line two 20cm round cake tins.
In a large bowl mix together the bread mix, sugar, baking soda, cocoa and salt until it is an even colour without any lumps.
In a seperate bowl combine the milk, oil, vinegar and vanilla.
To make your own chocolate milk, heat ¼ cup of the milk allowance with the drinking chocolate until dissolved forming a slightly wet paste and add to the liquids along with the remaining milk.
Mix the wet and dry ingredients together, making sure everything is well combined but not over mixed.
Divide evenly between the two tins and bake for 25 minutes or until a skewer comes out clean.
Cool in the tins for 5 minutes before transferring to a wire rack to cool completely.
To make the chocolate ganache:
Carefully remove the thickened cream form the top of the coconut cream, you do not want any of the thinner liquid. Place into a pot.
Break up the chocolate and add to the coconut cream. Add sugar, if using.
Gently heat together until chocolate has melted and everything is well combined.
Transfer to a medium sized bowl and leave to completely cool.
Once cool, beat until it forms a lighter colour.
Place one cake upside down on a plate and spread evenly a layer ganache over the top, allow a little room for it spread out. Place the other cake on top and spread with ganache. Decorate with grated chocolate, freeze dried fruit, fresh strawberries or edible flowers.
Take a step back and admire - you have done a great job! Put the kettle on and enjoy a slice.