Vegan Mud Cake with Coconut Ganache

I recently attempted a mud cake for the first time, and while it turned out pretty awesome, I think it could have been a little muddier! I've added more chocolate to the recipe, let me know how it turns out for you. This is a dairy free vegan mud cake with coconut chocolate ganache

Ingredients

• 2 cups plain flour
• 3/4 cup of cacao
• 2 tspn baking soda (bicarbonate)
• 1 tspn baking powder
• 1/2 tspn sea salt
• 1 teaspoon instant coffee
• 1 3/4 cup coconut milk
• 1 3/4 cup brown sugar
• 1 1/2 cup sunflower oil
• 2 tspn vanilla essence
• 200gram vegan dark chocolate

Preheat oven to 180 degrees (celsius).
Combine all dry ingredients together except sugar, making sure you sift well. I never do this properly, and always regret it. 
Mix wet ingredients including sugar in a separate bowl, and whisk together.
You need to slowly add the flour mixture into the wet mixture by pouring it slowly into a well and mixing out all of the lumps.
Bake for about 40 minutes, until the cake springs back lightly when you touch it.

For the ganache you will need 2/3 cup coconut milk and 250 grams of vegan dark chocolate.
First up you will need to put the coconut milk in refrigerator over night to separate the cream from the water. You can scoop the cream out once its cold enough, this is what you will use for the ganache. Melt the chocolate in a bowl over a saucepan of boiling water. Turn the stove off once the water is fully boiled so that you dont burn the chocolate. Add the chocolate milk once all chocolate is melted. Let it sit for a while to set slightly before frosting the cake - don't refrigerate, as coconut oil will solidify and set on top of the chocolate.