Mini Tuxedo Cakes

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In the bowl of an electric mixer over medium speed, beat oil and sugar until combined.

Add chocolate, eggs, vanilla, and baking powder. Beat to combine.

Turn the mixer to low. Add cocoa powder and half of the flour, followed by soy milk and remaining flour. Beat until just combined.

Spread batter evenly over the prepared baking sheet. Bake for 22 minutes. Remove from oven and set aside to cool completely before assembling the cakes.

Combine all ingredients in the bowl of an electric mixer fitted with a whisk attachment. Beat until smooth and fluffy.

Place chopped chocolate in a small heatproof bowl. Place non-dairy whipped topping in a small saucepan and cook over medium heat until simmering; do not bring to a boil.

Pour simmering whipped topping into the bowl with the chopped chocolate. Stir vigorously; the heat of the whip will melt the chocolate. Whisk until smooth. Whisk in the corn syrup.

Allow ganache to cool for 10 minutes before pouring over cakes.

Cut circles out of the cooled cake using a small round cookie cutter. (You can choose the size you prefer, but remember you’ll be serving each person two of them, so don’t make them too big.)

Spread half of the circles with a thick layer of buttercream (for a fancier look, pipe it using a large star tip), then top with another round of cake.

Pour chocolate ganache over the top, letting it drip down the sides. If you prefer, pipe some buttercream over the top of the cake.