Melt chocolate chips until smooth. Gradually whisk in coconut cream. Transfer to refrigerator and chill for 3-6 hours or until mixture is firm, but pliable.

For the cake: Preheat the oven to 350°F. Prepare three 9-inch round cake pans as follows: Coat with softened vegan butter or coconut oil, then dust completely with the cocoa powder. Set aside. In a large bowl, sift together all the dry ingredients and set aside. Add water and non-dairy or nut milk to a small saucepan over low heat until warmed. In a medium bowl, whisk together all wet ingredients. Gradually add wet ingredients to dry ingredients and whisk. Pour batter into cake pan. Bake for 20-25 minutes. Place pan on a cooling rack to cool for 30 minutes. Remove cake from the pan and allow to cool completely before frosting.

When ready to frost, remove frosting mixture from refrigerator and allow to stand at room temp for 10-12 minutes. Frost cake and add vegan chocolate shavings or chips as garnish, as desired.