Recorded at home: Mosaic Vegan Chocolate Cake with Ganache

Preserved for posterity with pictures to follow, the Mosaic Vegan Chocolate Cake:

Mosaic Vegan Chocolate Cake
Ingredients
3 cups flour
1 cup oil (canola or vegetable)
2/3 cup cocoa
2 cups water
2 tsp baking soda
4 tsp vanilla
1 tsp salt
4 Tbsp apple cider vinegar
2 cups sugar
Directons
1) Prepare bundt pan with a small amount of flour and margarine so the cake won't stick
2) Mix flour, cocoa, baking soda, salt & sugar into dry mixing bowl
3) Separately mix oil, water and vanilla in wet mixing bowl
4) Mix wet into dry with a mixer
5) When the batter is smooth add the vinegar
6) Pour into a bundt pan and bake for 30 minutes at 375 fahrenheit. If you have a thicker pan it might take a bit longer. Keep checking with a toothpick until it can come out clean.

Chocolate Ganache (makes 4 cups)
Ingredients
1 pound non-dairy dark chocolate (approximately 2 & 1/2 cups)
2 cups soy milk
Directions
1) Melt chocolate in double boiler over barely simmering water
2) Pour soy milk into blender, then pour in chocolate and puree until smooth
Ganache stays good for 1 week.

Don't forget to chill the ganache so it isn't quite so runny. The pictures below use hot ganache (because I didn't care to wait). If you don't want to have ganache as runny you could use less soy milk. Also, I used vanilla soy milk in mine, but choose what you like.