Chocolate Cake

1. Preheat the oven to 350 degrees and prepare four 6-inch round cake pans with non-stick baking spray and parchment paper.
2. In the bowl of the stand mixer or a large mixing bowl, combine all the dry ingredients and whisk together.
3. Add in the remaining wet ingredients and combine until just incorporated.
4. Divide the batter equally into the four prepared cake pans and bake for approximately 20-25 minutes or until a toothpick inserted in the middle comes out with a few moist crumbs on it.
5. Allow the cake layers to cool in the pans for 10 minutes and then invert onto a cooling rack to fully cool.

Chocolate Frosting

1. In the bowl of a stand mixer with the paddle attachment cream the vegan butter and vegetable shortening on high speed until light and fluffy. This should take approximately 5-10 minutes.
2. Sift in the icing sugar, cocoa powder, and salt and mix on low until combined.
3. Add in the vanilla extract and mix on low until combined.
4. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.

Cake Assembly

1. Level each fully cooled chocolate cake layer with a cake leveller or knife if needed.
2. Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1½ cups of chocolate buttercream.
3. Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes.
4. Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.
5. Decorate the cake as you please. I used the tip of an offset spatula to create horizontal lines around the cake and three diagonal lines on the front. With a Wilton 1m piping tip, I piped swirls around the top border and placed a vegan chocolate square between each swirl. Enjoy.
6. Store leftover cake in an airtight container in the fridge for up to 7 days.