Prepare the ganache. Stir the melted chocolate and coconut cream, folding them together. Keep stirring until combined. Cover with plastic wrap and refrigerate overnight. (Ganache should be thick and spoonable)
To make the cake, preheat the oven to 180C. Line 3 6” round cake pans with parchment and grease the sides.
In a stand mixer, mix the spelt flour, flaxseed meal, coconut sugar, cocoa powder, baking soda, baking powder, salt, and coffee powder together. In a separate bowl, whisk together the yogurt, water, coconut oil, and vanilla. Gradually add the wet ingredients to the dry ingredients, mixing at low speed, mix until the batter just comes together.
Divide the batter evenly between the 3 pans and bake for 35 minutes or until toothpick comes out clean. Let cool completely before frosting.
Make the frosting. Combine butter and 2 cups chocolate ganache in the stand mixer bowl with the paddle attachment. Whip on medium to high speed for about 2-3 minutes. Stop mixer and add the sifted powdered sugar. Mix on low speed until incorporated, scrape the bottom and sides of the bowl and then mix on high speed until smooth.
Note* Add more powdered sugar if frosting is too thin or another tablespoon of coconut cream if frosting is too thick.