Since I use Earth Balance Vegan Butter which is salted, I always leave the salt out of my recipes. If you are using an unsalted vegan butter you can add ¼ tsp salt to the cake recipe If you do not want to make the Aquafaba Buttercream, you can choose your favorite one here, they all work interchangeably
Bake in a preheated 350°F oven for 15 minutes then turn the oven temperature down to 300°F for another 8 minutes.
Cool completely while you prepare the Aquafaba Swiss Buttercream according to the instructions on that blog post.
Divide the buttercream into ¾ and ¼ and add ½ cup cocoa powder to the larger portion, whisk smooth
Add ½ cup of the chocolate buttercream to the smaller portion of buttercream and then combine the coffee granules with the hot water and add that to make mocha.
Cut the cooled cake into 4 equal squares (as shown in the video) and assemble by layering with the chocolate and mocha buttercream
Prepare the ganache by combining the semi sweet chocolate with the soy milk in a small saucepot over low heat and whisk smooth stirring constantly
Freeze the cake for at least 1 hour and then ice with ganache