Light and fluffy chocolate cake with a creamy, dairy-free truffle frosting.
Preheat your oven to 180°C / 350°F. Grease, flour and line 3 7-inch cake pans.
Mix together the soy milk and apple cider vinegar with a fork. Set aside for a few minutes to let it thicken.
Melt the vegan butter in the microwave and leave it to cool for a few minutes.
In a large bowl, mix together the flour, cocoa powder, bicarbonate of soda and caster sugar. Stir until there are no lumps left.
Add in the melted butter and the buttermilk from earlier and mix everything together to make a smooth cake batter.
Divide the cake batter evenly between the 3 cake pans and bake for 15-17 minutes, or until a toothpick through the middle comes out clean.
Leave the cakes in the pans for around 10 minutes then transfer them to a wire rack, remove the baking paper and let them cool completely.
Chop up the dark chocolate into small pieces and place them into a large heatproof bowl.
Place the whipping cream into a saucepan over a medium-low heat. Watch it carefully and remove it from the heat when it starts to bubble at the edges. Do not let it boil.
Pour the hot cream into the bowl of chopped chocolate and let it stand for a minute or two. Then mix it in and the chocolate will start to melt. Keep mixing until there are no lumps of chocolate left.
Place the mixture in the fridge for 30 minutes to let it stiffen. Then use an electric whisk or stand mixer to whisk until the frosting becomes light, airy and smooth. It should have the texture of a mousse.
Pipe or spoon the frosting onto your first cake layer and spread it out evenly. Place the next layer on top and repeat until all the cake layers are frosted.
Spread the rest of the frosting down the sides of the cake and use a palette knife and/or cake scraper to smooth it out evenly.
Top with fresh berries and a dusting of icing sugar.