Dense chocolate cake layered with rich frosting and a ganache drip
Preheat oven to 180ºC (375ºF) - not fan-forced. Grease and line 2 x 19cm cake pans.
Start by mixing the flax meal with the 6 tablespoons of water to create the flax eggs. Set aside to thicken into a gel.
Add the chocolate, coconut oil, coconut sugar, vanilla, salt and coffee (or water) to a heatproof bowl then place it over a small saucepan of water and bring it to the boil, stirring constantly till all ingredients have just melted together. Remove bowl from the heat and set aside to cool.
In a jug, add the plant milk and stir in the apple cider vinegar and watch as it curdles into vegan buttermilk ;)
In a large mixing bowl sift the flour, cocoa powder and bicarb soda, then use a balloon whisk to combine.
Make a well in the centre of the dry ingredients then add the flax eggs, buttermilk and chocolate mixture and use the balloon whisk to bring it all together (don't overmix).
Split the batter evenly between the prepared cake pans and bake on the middle shelf for 25-30 minutes or until a skewer inserted in the centre comes out clean.
Place the medjool dates in a bowl and cover with the boiling water. Set aside to soak.
Place chocolate pieces in the bottom of a large mixing bowl.
Open your can of (cold!) coconut whipping cream and scoop out 3/4 cup of the solids, then place them in a small saucepan over high heat.
Stir until the cream just begins to boil, then pour over the chocolate pieces and stir until the chocolate is melted.
Transfer the dates (including the water) to a blender, along with the coconut oil and blend to a very smooth paste.
Stir the date paste into the chocolate mixture then refrigerate for 45 minutes.
Remove from the fridge and use electric beaters to whip the frosting for 2-3 minutes on the highest setting, till it becomes fluffier and paler in colour.
Place the chocolate pieces in a small bowl.
Add the coconut cream solids to a small saucepan and bring to a boil. Stir in the coconut oil before removing from the heat, then pour over the chocolate an stir until it's all melted. It will be shiny and slightly 'gluggy' in texture.
Place one of the cakes onto a plate, base or cake stand. Use a spatula to spread around half the frosting evenly over the cake. Place the second cake on top then repeat with remaining frosting.
If you want, you can use a jug of hot water to dip the spatula into while spreading the frosting for a smoother finish. Totally optional - I didn't bother with this and went for a more rustic look.
Next, spoon the ganache lava around the edges of the cake, letting it drip down the sides in a gloopy, lava-like fashion.
Arrange the toasted coconut in the centre of the cake to create a little 'nest', then finish with your vegan Easter eggs. I broke a white chocolate egg into pieces and arranged them around the nest.
*For this recipe to be completely refined sugar-free, choose a chocolate that doesn't use refined sugar. If you can't find one just choose a quality, organic dark chocolate.
**To get the solids from a can of coconut whipping cream, make sure it's been in the fridge for at least 5 hours prior to opening. When you open it, the solids will have separated from the liquid, so this is the part you want to scoop out.