Triple Layer Chocolate Cake

Preheat oven to 350ºF and grease three 9-inch round cake pans with dairy-free cooking spray or line with parchment paper. Set aside.

In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside. In the bowl of a stand mixer, combine oil, applesauce, soy milk and vanilla. Stir until combined. Add instant coffee granules to the hot water and pour over mixture. Mix until thoroughly combined. Add dry ingredients and beat on medium/high speed for 1 minute or until no more lumps are present. The batter should be runny.

Pour the batter in the 3 cake pans, dividing it equally. Bake for 25 to 30 minutes or until a toothpick inserted in the centre comes out clean. Let cool in pans for 10 minutes then invert onto a wire rack to cool completely before frosting.

While the cake is cooling, make the filling. Combine the Cook & Serve pudding and soy milk in a heavy-bottomed medium size pot. Cook on medium heat until thickened and coats the back of a spoon. Remove from heat and let cool completely before using.

When the cake is cooled, make the frosting. Combine instant chocolate pudding and soy milk. Whisk until thick. It will be very thick. Set aside, then prepare the Nutriwhip. Beat on high speed until stiff peaks form. Gently fold into the pudding until thoroughly combined. Frosting should resemble whipped topping in consistency.

To make the ganache, heat margarine and soy milk in microwave until very hot. Pour over chocolate chips and let sit for a minute. Stir until mixture is smooth and shiny. Use right away.

For the assembly:
Place 1 layer of cake upside down and top with 1/3 of filling. Place the second layer on top and add another 1/3 of the filling. Top with remaining cake layer and place in fridge for 2 hours to set. Use remaining pudding for other fun projects, or just store in fridge.

When cake is set, cover with a thick layer of frosting on top and sides. Smooth out the edges so that the ganache can flow over easily. Pour ganache and quickly spread so that it flows over to the sides but do not disturb the chocolate as it drips down the sides if you want that freestyle flowing look. Decorate with sprinkles or fruit.