Directions

1. Preheat oven to 375°F. Line rimmed baking sheet with parchment paper; grease parchment paper or spray with non-stick cooking spray.
2. Using electric mixer fitted with whisk attachment, whisk sugar, flour, cocoa, ground granola, baking soda, baking powder and salt. In separate bowl, combine milk, applesauce, coconut oil and vanilla; gradually beat into flour mixture until moistened.
3. Reduce speed to low; gradually add 2 tbsp hot water until incorporated. Pour batter into prepared pan, smoothing top.
4. Bake for 16 to 18 minutes or until toothpick inserted in centre comes out clean.
5. Let cool completely on rack.

1. Meanwhile, beat butter until light; beat in peanut butter and vanilla.
2. Gradually beat in icing sugar and milk, making 3 additions of icing sugar and two of milk, starting and ending with icing sugar.

1. In small saucepan, heat cream until just simmering. Pour over chopped chocolate in bowl; stir until melted and smooth.
2. Invert cooled cake onto large cutting board dusted with cocoa; peel off parchment paper.
3. Slice cake into three layers. Place one layer on serving platter; spread with half of the icing and sprinkle with 1/3 cup granola.
4. Top with second layer; repeat with remaining icing and granola.
5. Top with third layer; pour ganache over top of cake, smoothing top and allowing ganache to drip over edges.
6. Sprinkle with remaining granola. Refrigerate for about 1 hour or until ganache is firm.