Preheat the oven to 350 degrees. Line three 8 inch cake pans with parchment paper, and lightly grease. Set aside.

In a large bowl, stir together the dry ingredients.

In a small bowl, combine 1 can of coconut milk with the apple cider vinegar. Let sit.

Heat a small saucepan to medium high heat. Add the coconut oil, sugar, chocolate, and brewed coffee. Whisk while the mixture heats and continue to stir until smooth. Remove from heat and add the vanilla or peppermint extract. Let the mixture cool completely in a medium sized bowl. Once at room temperature, whisk in the coconut milk/vinegar mixture, and eggs. Whisk until smooth.

Pour the wet ingredients into the dry. Using a stand mixer or hand mixer, gently mix until smooth and well incorporated.

Pour into prepared pans evenly splitting between the 3 pans. Transfer to the oven and bake for 22-26 minutes (depending on oven). Cakes are ready when it is gently firm to the touch, and does not jiggle in the middle. Remove and let cool for 20 minutes in the pan. Remove from the pan and let cool completely.

Meanwhile, make the ganache. Prepare the chocolate by finely chopping the chocolate and placing into a large bowl. You can also use chocolate chips. Heat the coconut milk in a saucepan to a gentle boil, or heat in the microwave until very hot. Pour over the chocolate. Sit until smooth and the chocolate is melted. Place inside the fridge.

Let the frosting cool for about an hour until a bit firmed up. You can spread over the cake at this point, or use a stand mixer or hand mixer and beat until fluffy.

To assemble the cake, begin with the bottom layer placing the rounded side down. Spread about 1 cup of the ganache over the first layer. Repeat with the second layer, and finish off with placing the rounded side up on the third layer of the cake. Frost using a spatula spreading enough over the sides to fill in the gaps.