Step 1

Prepare: Line the bottom and sides of a 7.5 or 8" cake tin (with a removable base) with some parchment paper. Break up or chop the dark chocolate into small pieces. If desired, you can break the cookies into smaller pieces or simply cut them into halves/quarters.

Step 2

Melt the cake ingredients: Add the dark chocolate, fudge sauce, vegan butter, coconut whipping cream, salt, and vanilla to a large heat-resistant bowl. Place the bowl on a double boiler (Bain-marie) and slowly allow the ingredients to melt over low-medium heat. Make sure that no water can splash into the bowl at all times. Do not disturb the mixture for the first 5 minutes.Once all of the ingredients start melting, carefully begin to stir them with a rubber spatula. Continue to heat on low until you have a smooth mixture. Separate 100g of the mixture and set aside for topping the cake.

Step 3

Assemble the cake: Add 4-5 tablespoons of the chocolate filling to the base of the lined cake tin. Follow this with a layer of cookie pieces, and continue the process until you have used all of the main chocolate filling. Lastly, pour the reserved 100g of chocolate filling on top of the cake, and tap the pan on your counter to level out the ingredients and knock out any air bubbles.

Step 4

Chill: Refrigerate the cake for at least 4 hours (or overnight) until set completely.

Step 5

Demold the cake: Carefully remove the cake from the tin and remove the parchment paper from the sides. I also recommend removing the parchment from the bottom of the cake and replacing it with a new sheet. Place the cake back in the fridge while you make the glaze.

Step 6

Make the glaze: Finely chop the dark chocolate and set it aside in a heat-resistant bowl. Add the coconut whipping cream to a saucepan and place it on medium heat until gently simmering. Pour the heated coconut cream over the chocolate and allow it to sit for 2-3 minutes uncovered, before stirring with a spatula until smooth. Stir in the chocolate fudge sauce and allow the mixture to come to room temperature for about 10-15 minutes.

Step 7

Melt the white chocolate: Add the white chocolate and coconut oil to a heat-resistant bowl and gently melt over a double-boiler. If the chocolate is too thick, add a little more coconut oil to thin it out. The goal is to have it be the same consistency as the chocolate glaze, or as close as possible.Add the melted chocolate to a piping bag and set aside until ready to use.

Step 8

Glaze the cake: Place the cake on top of an upside-down cake tin and place it into a large bowl (this is to catch the chocolate glaze that flows over). Pour the room temperature glaze over the top of the cake and allow it to run down the sides to completely cover the cake. Use a knife to carefully mark a line around the base of the cake so that you can easily remove it from the cake tin once dry.

Step 9

Spider web design: Cut the tip off of the piping bag with the white chocolate and draw a swirl on top of the cake. (This works really well if you put the cake on a turntable/lazy Susan).Take a wooden skewer or knife and move it across the lines in one direction to create a web design.Place the cake back in the fridge to set for 10-15 minutes.

Step 10

Storage: Keep refrigerated in an airtight container for up to a week. You can also freeze the cake for up to 3 months in a sealed container.