Preheat oven to 160C.
Line, grease and dust a 7” round tin and set aside.
Mix together maida, cocoa powder, baking powder, baking soda and powdered sugar.
Add vinegar to soy milk and let it curdle.
Add oil, soy milk and vanilla essence to the flour mix.
Mix well until the ingredients are combined well.
Finally add piping hot water and mix well until incorporated.
Pour the batter in the prepared tin and bake in the preheated oven for 30-35 minutes.
Check with a toothpick and if it comes out clean, the cake is done.
Rest it for five minutes on wire rack and then flip the cake on to the wire rack. Remove parchment paper and let it cool completely.
Meanwhile chop chocolate in a bowl.
Heat it in double boiler or MW until it melts.
Heat soy milk separately and add it to the chocolate.
Mix well until both ingredients are incorporated well and the ganache thickens.
Allow it to cool completely.
Arrange the cake on a serving plate, pour the entire ganache on top and spread it evenly with a spoon or spatula.
Sprinkle grated chocolate on top and serve.