• ½ cup (125ml) hot espresso coffee (or 1 teaspoon instant coffee dissolved in ½ cup (125ml) hot water)
• 1 cup (250ml) orange juice
• 1 teaspoon (8g) baking soda
For the Vegan Chocolate Ganache
• ¾ cup (200g) canned coconut cream
• 1 package (200g) vegan dark chocolate
For Decoration
• coarsely chopped toasted hazelnuts
METHOD
1. Line a 23-24 cm springform pan with non-stick baking paper. Preheat the oven to 180°C (top/bottom heat and fan setting).
2. In a bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the sugar, olive oil, vinegar, vanilla, and espresso coffee, and mix with a whisk (hand whisk or balloon whisk). Dissolve the baking soda in the orange juice (be careful, it will foam) and pour the mixture into the cake batter. Whisk the cake batter well and pour it into the prepared pan.
3. Tap the pan lightly on your work surface to release any air bubbles from the cake batter and bake in the preheated oven for 35 minutes. To check if the cake is done, insert a wooden skewer into the center; if it comes out clean, it's ready. Remove the cake from the oven and let it cool inside the pan.
4. Meanwhile, prepare the vegan chocolate ganache: Finely chop the chocolate and place it in a glass bowl. Put the coconut cream in a small saucepan and bring it to a boil. Pour the hot coconut cream over the chocolate and set aside for 5 minutes. Stir until the chocolate has melted.
5. Let the ganache cool slightly and pour it over the cake, starting from the edges. Let the ganache set on the cake, then carefully remove the cake from the pan by releasing the sides. Serve by decorating with the coarsely chopped toasted hazelnuts (to toast them, bake them in a preheated oven at 180°C for 10 minutes).
