Preheat oven to 325 F / 160 C. Layer 3 cake pans with parchment paper*

Sift flour, cacao, baking powder, soda and chai in a small bowl. Mix together.

In a big bowl add milk, oils, vanilla and vinegar. Whisk until combined. Sift in mixed dried ingredients in 2-3 batches. Combine well.

Add sugar and mix until combined.

Divide batter in three. Distribute batter to the prepared baking pans.

Bake each sponge for 20-25 minutes until inserted wooden skewer comes out with few crumbs on it.

Let the chocolate cake cool a little, then run the knife around the edges. And let it cool completely at room temperature on a wire rack.

Prepare Bain- Marie or water bath. Place a small pot with a little bit of water on a small heat.

Roughly chop dark chocolate and place it in a heat-proof bowl. Add vegan milk. Put a bowl with chocolate and milk on top of small pot with simmering water. Make sure the bottom doesn’t touch the water. Melt the chocolate, mixing with a spatula.

You can microwave milk with chocolate for 20 seconds 3 times, mixing with a spatula just until melted.

Let the chocolate ganache cool for 30-40 minutes, but don’t refrigerate.

Carefully remove the baking paper from the chocolate sponge and place it on the cake stand or serving plate. Spread 1/3 of chocolate ganache on top. Cut strawberries and place them around the cake in one layer.

Repeat with another sponge and layer of ganache and strawberries. Put the 3rd chocolate sponge on top.

Spread the ganache and let some of it drop around the edges. Make sure your cake is even from different corners. If not, you can insert more pieces of strawberries between the layers.

Decorate with fresh strawberries, micro leaves and sprinkle dried strawberries.