• Preheat your oven to 350F”. Prepare 2 x 9 inch spring form pans (or round cake pans) lined with parchment paper and lightly oiled.
• BUTTERMILK- In a medium bowl whisk together the cashew milk and apple cider vinegar until combined. Set aside.
  2 cups cashew milk, 1 Tbsp apple cider vinegar
• In a large mixing bowl whisk together the flour, cocoa powder, baking soda, powder and salt.
  3 cups all purpose flour, 2/3 cups cocoa powder, 2 tsp baking soda, 1/2 tsp baking powder, 3/4 tsp fine sea salt
• In a separate bowl whisk together the olive oil, sugar, vanilla and buttermilk.
  2/3 cup olive oil, 1 Tbsp vanilla extract, 1.75 cups granulated sugar, 2 cups cashew milk, 1 Tbsp apple cider vinegar
• Pour the wet mixture over the dry and using a spatula (a whisk or mixer) combine everything until a thick batter is formed. Mix just until the ingredients are all combined to obtain a light and fluffy sponge.
• Sprinkle in the chopped chocolate chunks and fold Into the batter.
  3 oz dark chocolate bar
• Divide the batter between the two prepare cake pans and bake in the preheated oven for 20 to 25 minutes until a toothpick inserted in the center comes out clean or almost clean with a few crumbs hanging on to it. For a more dense fudgy brownie-like center undercook by a couple of minutes.
• Transfer the cakes to a cooling rack and allow to cool off completely before releasing the spring form and removing from the pan. Once completely cooled use a sharp serrated knife slice a very thin slice off the top of each cake to level it off and create a flat surface for the frosting to properly sit. If your cakes are already flat and not domed at all you can skip this step.

Make the Buttercream Frosting

• While your sponge is cooling off work on the frosting.
• Using a hand held mixer beat the butter for a couple of minutes until creamy. Add in the powder sugar, sifted cocoa powder, vanilla and 2 tablespoons of the milk. Beat for about one minute starting on low speed and increasing to high. If frosting seems too loose add more powdered sugar, if it seems too thick add another tablespoon or so of milk.
  1.25 cups vegan butter, 3.5 cups powdered sugar, 3/4 cup cocoa powder, 2 tsp vanilla extract, 3-4 Tbsp plant milk

Assemble Cake

• Place one cake on a plate or cake stand where you wish to serve your cake from. Coat the top with about 1/2 of the frosting and top with the second cake. Using an icing spatula spread the rest of the frosting all over the top and sides of the cake. Garnish with “fleur de sel” sea salt flakes and large chocolate shavings to your likings.
• Refrigerate your cake for about 45 minutes to 1 hour before slicing. This will help everything stick together and set properly.