A very similar riff to my go-to chocolate ganache cake. This recipe uses larger quantities so will easily fill 2 sponge tins and once you lavish with ganache it's makes a tall and impressive cake! Thanks to Fearne Cotton's Cook Happy Cook Healthy (Orion Publishing, 2016).

300g spelt flour
100g cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp sea salt
150g coconut oil, melted
350g natural liquid sweetener (I used brown rice syrup, you can use maple or honey)
2 tsp vanilla extract
460ml non-dairy milk (I used rice)
1 1/2 tsp cider vinegar

For the ganache:
1 can coconut cream
250g dark chocolate at least 70% cocoa, broken into small pieces (I used Whittaker's)

Alternative icing:
3 x can coconut cream or milk, chilled overnight
5 tbsp maple syrup or honey
5 tbsp cocoa powder
1 tsp vanilla extract
pinch salt

Preheat oven to 180C. Line 2 x 20-22cm round sponge tins with baking paper.

In a large bowl whisk the flour, cocoa, baking powder, baking soda and salt. In a large microwave-proof bowl melt the coconut oil and warm the rice syrup in it as well for the last 30 sec or so. Rice syrup is much thicker than maple or honey and works better when loosened I think. 
Into the oil and syrup mix in vanilla and milk. Pour into dry ingredients and mix until combined. Lastly mix in the cider vinegar.
Divide batter evenly between the 2 tins and bake for around 30 min until cooked through. Leave in the tins for 10 min before turning out onto a wire rack to cool completely.
Warm the coconut cream in a small saucepan or microwave until little bubbles appear - don't boil. Take off heat and stir in chocolate pieces until fully melted. Transfer to a bowl, cover and place in fridge or freezer to firm up.
If you want to make the alternative icing, scoop out the very thick coconut cream that has set at the top of each can. (Use the water for smoothies, porridge, soups - don't throw it away.) Place thick cream and rest of ingredients in a food processor and blitz until smooth. Transfer to a bowl, cover and chill in fridge or freezer until firm.
If you want 4 layers of cake, cut each cake in half horizontally, then ice each layer with a quarter of the ganache as you stack them. But 2 layers is perfectly fine too!
Decorating ideas: sprinkles, fresh berries, chocolate shards, toasted coconut