Cake:

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

Grease two 9" or 22 cm cake tins.

Pour the powdered mixture into a bowl, add ½ cup of oil and mix.

Stir in 1 cup and 2 tablespoons of warm water in 3 stages, continue mixing until smooth, then add the baking powder (included in the package).

Divide the dough into 2 and place each half in the moulds.

Bake for 15 minutes or until a knife inserted into the dough comes out clean.

Remove from the oven and leave to rest on a wire rack for 10 minutes.

Carefully remove from the mould and leave to cool completely on a wire rack.

Ganache:

In a saucepan, heat 1/2 cup coconut milk to boiling.

Remove from the heat and pour the boiling coconut milk over the chocolate.

Leave to stand for 5 minutes, then stir well to obtain a dark, glossy chocolate sauce.

Leave to cool until slightly warm.

In a separate bowl, place the other 1/2 cup of coconut milk. It should be room temperature or slightly cooled.
Slowly (one spoonful at a time), mix the chocolate ganache into the coconut milk.
In the end, you should be left with a smooth, easily spreadable frosting ideal for decorating.

Assembly
Place the first disc of chocolate sponge cake on a base and place half of the chocolate ganache, then place the second disc of sponge cake and cover with the remaining part of the ganache. Decorate with the fresh blueberries and chocolate shavings.