3 oz good-quality vegan chocolate
2/3 cup freshly brewed coffee
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 cup packed dark brown sugar
1/2 cup unsweetened cocoa powder (I use Ghiradelli)
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil (you can also use olive oil -- but cake might have a slight olive oil flavor)
1/2 large very ripe avocado, mashed
1 1/2 teaspoons vanilla extract
3/4 cup unsweetened almond or coconut milk
1/2 cup vegan chocolate chips (I get mine at Whole Foods)
For the vegan ganache:
8 oz vegan chocolate, chopped
1/2 cup light coconut milk, plus more if necessary