• Preheat oven to 350* F. Grease 2 8-inch round cake pans and insert parchment circles into the bottom of the pans.
• In a medium bowl, combine non-dairy milk, canola oil, instant espresso, vinegar and vanilla. Whisk well and set aside.
  1 ½ Cups Non-Dairy Milk, 6 tablespoon Canola Oil, 1 ½ teaspoon Instant Espresso Powder, 1 teaspoon White Vinegar, 1 teaspoon Vanilla
• In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder and salt. Whisk to combine.
  1 ½ Cups All-Purpose Flour, 1 ½ Cups Granulated Sugar, ½ Cup Dutch-Processed Cocoa Powder, 1 ¼ teaspoon Baking Soda, ¾ teaspoon Baking Powder, ½ teaspoon Kosher Salt
• Pour the wet ingredients into the dry ingredients and whisk to form the batter.
• Divide the batter between the two prepared pans. If you are weighing the batter, it will be about 16 oz per pan. Then, use a spatula to level the batter out.
• Bake in a 350* oven for 21-23 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool completely before decorating.

To Make the Fudge Filling

• While the cake is in the oven, add chocolate chips to a large bowl. Then, heat some water until just below boiling. Then, pour 6 tablespoons of hot water over the chocolate. Allow the chocolate to melt for 2 minutes.
  1 ¼ Cups Semi-Sweet Chocolate Chips, 6 tablespoon Hot Water
• Whisk the mixture until smooth and glossy. Then cover and place in the refrigerator until set, about 45 minutes to an hour. It should feel firm to the touch- like fudge!
• Use a hand mixer to whip the fudge mixture to make it creamy and spreadable.

For the Chocolate Whipped Cream

• Once the cake has cooled, make the whipped cream. Add the vegan heavy cream to a large bowl. Use a hand mixer to whip the cream to soft peaks, then add the powdered sugar and cocoa powder and continue whipping the cream until stiff peaks are achieved.
  1 Cup Vegan Heavy Whipping Cream, 1 tablespoon Powdered Sugar, sifted, 2 teaspoon Cocoa Powder, sifted

Build the Cake

• Place a chocolate cake layer upside down onto a cake stand. Line the perimeter of the cake with the halved strawberries, with the pointy end toward the middle of the cake.
  6-7 Medium Strawberries, top sliced off and sliced in half
• Fill the center of the strawberries with the fudge filling, then add the chopped strawberries on top of it. Place the second cake layer upside down, on top.
  3 Medium Strawberries, chopped
• Top the cake with the chocolate whipped cream and decorate with as many strawberries as you like!
  5-6 Medium Strawberries, for the top of the cake