Vegan Chocolate Layer Cake with Hibiscus Frosting

Bahan-bahan (16 porsi)

• 1 1/2 cups (~ 375 mL) unsweetened plant-based milk, at room temperature
• 1 tablespoon apple cider vinegar
• 2 3/4 cups (~ 330g) all-purpose flour or cake flour (see notes above)
• 1 1/2 teaspoons baking soda
• 1 teaspoon fine sea salt
• 1 cup (~ 125g) unsweetened cocoa powder
• 1/2 cup (~ 112g) vegan butter, softened at room temperature (I used Country Crock Plant Butter)
• 3/4 cup + 2 tablespoons ((~ 168g) organic cane sugar)
• 1/2 cup loosely packed ((~ 96g) organic brown sugar)
• 2 teaspoons pure vanilla extract
• 1 teaspoon espresso powder ((or instant coffee powder))
• 1/4 cup (60 mL) boiling water
• 6 ounces (~ 170g) 65-80% dark chocolate chunks or vegan chocolate chips
• 1/2 cup (~ 112g) vegan butter, softened at room temperature (I used Country Crock Plant Butter)
• 2 cups (~ 240g) organic powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract
• Pinch of sea salt
• 2 teaspoons hibiscus powder ((more to taste or for color))
• 1 -2 tablespoons unsweetened plant-based milk