Lenten Chocolate Ganache Cake

• • 2 cup Self-raising flour (Type '00' equivalent)
• • 2/3 cup Cocoa powder
• • 1 tsp Baking powder
• • 1 pinch Salt
• • 1 ½ cup Sugar
• • 1/3 cup Olive oil
• • 1 tbsp Vinegar
• • 1 tsp Vanilla extract
• • ½ cup (125ml) hot espresso coffee (or 1 teaspoon instant coffee dissolved in ½ cup (125ml) hot water)
• • 1 cup Orange juice
• • 1 tsp Baking soda

For the Lenten Chocolate Ganache

• • ¾ cup Canned coconut cream
• • 1 package (200g) vegan dark chocolate (couverture)

For Decoration

• • Coarsely chopped toasted hazelnuts

1. 1. Line a 23-24 cm springform pan with non-stick baking paper. Preheat the oven to 180°C (top/bottom heat and fan). In a bowl, sift together the flour, cocoa, baking powder, and salt. Add the sugar, olive oil, vinegar, vanilla, and espresso coffee, and mix with a whisk (hand 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. Tap the pan lightly on your work surface to release any trapped air, 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 in the pan.
2. 2. Meanwhile, prepare the Lenten 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. Let the ganache cool slightly and pour it over the cake, starting from the edges. Allow the ganache to set on the cake, then carefully remove the sides of the springform pan. Serve, decorating with the coarsely chopped toasted hazelnuts (to toast them, bake them in a preheated oven at 180°C for 10 minutes).