Preheat the oven to 350°F. Grease a 13"x18" baking sheet and line with parchment paper. Lightly grease the parchment paper.

Combine cocoa powder, boiling water in a small bowl. Whisk until smooth. Stir in almond milk and set aside.

In a large mixing bowl, whisk together Oil and sugar until light and fluffy. Add the egg replacer mixture and vanilla extract. Mix well.

Whisk flour, baking powder, baking soda and salt in a mixing bowl.

Add ⅓ of the flour mixture to oil mixture, followed by ½ of the chocolate mixture. Continue adding the flour mixture and the chocolate mixture alternately until combined.

Pour the batter into the prepared baking sheet and smooth the top with an offset spatula. Bake until the cake springs back lightly when pressed in the center and a toothpick inserted into the center of the cake comes out clean, about 20~23 minutes.

Let the cake cool completely in the pan.

Use a 1½" or 2" cookie cutter to cut 24~27 rounds from that cake. Set aside.

Bring the cream to a boil. Pour it over the chopped chocolate and set aside for 1 minute. Whisk until a smooth chocolate ganache forms. Let cool to room temperature.

Whip the ganache until light and fluffy, about 4~5 minutes.

Place 1tbsp of the ganache between each layer. Stack each cake 3 layers tall. Transfer the cakes onto a wire rack set over baking sheet.

Bring the cream to a boil. Pour it over the chopped chocolate and set aside for 1 minute. Whisk until a smooth chocolate glaze forms. Let cool for 15~20 minutes.

Pour/ spoon the glaze over the cake stacks and set aside to set completely before serving.