• Note that the frosting needs about 2 hours to chill.

Prepare the frosting:

• In a medium or large sauce pot (one big enough for you to use your mixer in), mix together the chopped chocolate and coconut milk. Turn the heat to low and while stirring occasionally, melt the mixture. When no more lumps remain, stir in the salt (I like 1/4 teaspoon but you may want less). Place the pot on a trivet and put in the refrigerator to chill for 1 1/2 - 2 1/2 hours or until the mixture is cold and has thickened quite a bit (so that it's no longer pourable).
  1 2/3 cups (283 grams) vegan semi-sweet chocolate, 1 cup (240 ml) canned full-fat coconut milk, 1/4 teaspoon salt

Prepare the cake:

• Preheat the oven to 350 °F (175 °C) and line two 8" (20-cm) round cake pans with a piece of parchment paper on the bottom. Grease the sides of the pans with baking spray or coconut oil.
• In a large mixing bowl, stir together the water, vinegar, oil, brown sugar, granulated sugar, and vanilla extract.
  1 1/2 cups (355 ml) water, 1 1/2 teaspoons white vinegar, 1/2 cup (120 ml) oil, 2/3 cup (133 grams) brown sugar, 1/2 cup (100 grams) granulated sugar, 2 teaspoons vanilla extract
• In a medium mixing bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Add this to the wet mixture and stir just until combined. It will be almost as thin as water.
  1 1/2 cups (207 grams) flour, 1/2 cup (58 grams) cocoa powder, 1 1/4 teaspoons baking soda, 3/4 teaspoon baking powder, 1/2 teaspoon salt
• Divide the batter between the two pans (about 495 grams of batter in each pan) and bake for 20 minutes or until a toothpick inserted in the middle comes out clean or with some moist crumbs (not raw batter). Let cool for 5 minutes and then turn out onto a wire rack to cool completely.
• Once cooled, finish making the frosting.
• Remove the chilled ganache from the refrigerator and using an electric mixer (you could also transfer it to a stand mixer), beat the ganache until light and fluffy, about 2 minutes.
• Spread about 2/3 cup of frosting between the two layers of cake, 1/2 cup on top and the remaining on the sides. There's about 2 cups of frosting.
• Keep covered and refrigerated for up to 3 days.