Raspberry Mint Chocolate Fudge Cake

Prepare the Chocolate Mint Sponge:

1. Preheat your oven to 350°F (175°C).
2. Grease and line three 8-inch round cake pans with parchment paper.
3. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
4. In another bowl, mix the plant-based milk, cooled coffee, vegetable oil, dairy-free yogurt, vanilla extract, peppermint extract, and apple cider vinegar until smooth.
5. Add the wet ingredients to the dry ingredients, mixing until just combined.
6. Divide the batter evenly among the prepared pans.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Chocolate Ganache:

1. In a medium saucepan, heat the canned coconut milk over medium heat until it just begins to simmer.
2. Remove from heat and add the dairy-free dark chocolate chips and dairy-free butter, stirring until melted and smooth.
3. Allow the ganache to cool slightly before using.

Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand.
2. Spread a layer of raspberry jam over the cake layer.
3. Place the second cake layer on top and spread another layer of raspberry jam.
4. Place the third cake layer on top.
5. Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
6. Use a spatula to smooth the ganache over the top and sides of the cake.

Serve:

1. Allow the ganache to set for a bit before slicing and serving.
2. Enjoy this rich, minty, and fruity dessert!