Preheat the oven to 350° and grease three 9" or 8" cake pans (see note).

In a large mixing bowl, whisk togther flour, cocoa powder, baking powder, baking soda, salt and espresso powder if using.

In another large mixing bowl, add milk and apple cider vinegar. Set aside to curdle for 5 minutes before beating in oil, apple sauce and sugar and vanilla extract.

Combine the wet with the dry ingredients and pour over boiling water, folding to combine. Divide among cake pans and bake for 20-35 minutes or until a cake tester comes out clean.

Allow to cool for 30 minutes in the pans and then remove and place on a wire rack to cool completely before assembling. Ideally, chill overnight between sheets of parchment.

In the bowl of a food processor or hight speed blender add silken tofu and sugar. Blend until smooth.

Use a double boiler to melt the chocolate then pour into the tofu mixture immediately blend to combine.

Transfer to a sealable container and refridgerate for at least 6 hours, ideally overnight.

To a microwave safe bowl, add milk, chocolate and vegan butter. Microwave on 1 minute intervals, whisking in between until the butter and chocolate have melted and the mixture is smooth ans silky.

Transfer to the bowl of a stand mixer (or dont if using a hand mixer) and add 1 cup of powdered sugar. Beat with a whisk attactment then cover and refrigerate for 1 hour to firm up. You know its ready when you tilt the bowl and the mixture is slow to move.

After chilling, beat in another 1 cup of powdered sugar and the cocoa poweder. If the ganache is too thin, add the remaining powdered sugar. If its too thick, add a tablespoon or too of milk until the desired consistency is reached.

Assembly

Use a serrated knife to level off the cakes and discard (or eat) the scraps. Place the first layer on to your cake board or plate with the flattest side facing up. Add about a cup of mousse to the center of the cake and spread with a spatula. Repeat with the next layer, saving about a 1/2 cup of mousse for a thin crumb coat or to fill in any gaps. Place the cake in the refrigerator to chill for anout 15 minutes before frosting.

Make sure the ganache is at room temperature before frosting. Use an offset spatula to spread the ganache evenly over the sides of the cake. If the ganache isnt sticking to the sides, its too thick. Add a tablepoon or two of milk unti its smooth and spreads easily. Top with chocolate shavings and refriderate until ready to serve.