Bake in the pre-heated oven until a toothpick inserted in the middle comes out clean, about 20 minutes.
Remove the baked cakes from the oven and allow to cool completely before frosting.
Place chocolate, oil and milk in a microwavable bowl. Heat in microwave for 30 seconds, stir. Continue microwaving in 20 seconds intervals, stirring after each heating until melted. Use a squeeze bottle to drizzle on the cake. Enjoy!
*To make powdered coconut sugar, combine 1 pound of coconut sugar with 1/4 cup arrowroot starch in a food processor. Process until a powdered texture forms. Store in an airtight container.
**To make strawberry puree, blend 1/2 cup strawberries in a high-speed blender.
The chocolate cake keeps well in the fridge for 3 - 4 days.