Frost your cold cake with the Whipped Ganache Frosting and place it into the fridge.

Peel your tangerines and set the "pretty" ones aside. Discard any that are ripped or disfigured.

Melt your chocolate chips in a bowl and stir until smooth.

Dip your tangerine segments into the chocolate, shake off the excess and place it on a cookie sheet lined with wax paper.

Remove the cake and add the chocolate-dipped tangerines to the top of the cake. 

Cut and serve.

Make the Vegan Buttercream by whipping the vegan butter until smooth. Carefully add in the cocoa powder. Alternately add powdered sugar and non-dairy milk. Don't forget the vanilla. Whip it for 5 minutes until smooth. 

Frost the cake and decorate with tangerine segments as desired.