Preheat oven to 180°C (350°F). Grease and flour two 8-inch round cake pans.

Prepare flaxseed egg replacer: Mix 3 tablespoons flaxseed meal with 9 tablespoons chilled water. Let it sit for 15 minutes.

Sift together flour, cocoa powder, baking powder, and salt.

In a large bowl, cream together softened butter, sugar, and vanilla extract until light and fluffy.

Add eggs one at a time (or flaxseed egg replacer), mixing well after each addition.

Gradually add curd and red food coloring (optional), mixing until combined.

Gradually fold in the dry ingredients until just combined. Do not overmix.

Divide batter evenly between the prepared cake pans.

Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.

Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

Prepare chocolate ganache while the cakes are cooling.

Place one cake layer on a serving plate and spread a generous layer of chocolate ganache on top.

Place the second cake layer on top of the ganache.

Frost the entire cake with the remaining chocolate ganache.

Refrigerate for at least 4-5 hours to allow the ganache to set.

Serve chilled with coffee or as dessert.