Preheat oven to 350°F/175°C. Grease a 10-inch/25cm bundt pan, with at least 6 cups/1.5L volume. For best coverage, use cooking spray or vegan margarine rather than liquid oil.

Make the cake

Melt the chocolate in a heatproof bowl over a pot of simmering water or in short bursts in the microwave. Set aside.

In a medium bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Stir to evenly distribute everything.

Create a well in the centre and pour in oat milk, oil and vanilla extract. Use a whisk or handheld mixer to blend until smooth.

Pour in the hot coffee and melted chocolate and stir until smooth.

Fold in the chocolate chips.

Pour into the prepared bundt pan and shake to level.

Bake for 35-40 minutes, until a skewer inserted comes out clean.

Allow to cool in the pan for 10 minutes before inverting onto a cooling rack or plate. Unmoulding while still warm prevents the sugars in the cake from cooling and adhering to the sides. If the cake cools completely before unmoulding, soak the outside of the pan briefly, about 15 seconds, in a bowl of hot water to loosen the sugar.

Make the icing

Heat the coconut cream and vanilla until hot, but not bubbling, in a saucepan or in short bursts in the microwave.

Remove from the heat and whisk in the cocoa powder until smooth. Return to the heat and whisk in the powdered sugar and salt until thick and glossy.

Pour over the cooled cake immediately or it will become too stiff to work with. Allow to cool and set.