For the Cake:
2 tbsp organic coconut oil
⅓ cup organic cane sugar
½ cup gluten-free flour
3 tbsp. unsweetened, nut-free cocoa powder
⅓ tsp. baking soda
Pinch of salt
⅓ tsp. white vinegar
½ cup water
For the Chocolate Ganache:
300 g dark chocolate, finely chopped
1 1/2 cups heavy cream
2 tbsp. unsalted butter
Preheat the oven to 180 °C. Grease an 8-inch cake pan with coconut oil and line it with parchment paper.
Microwave coconut oil for 30 seconds. Add sugar and stir. Add gluten-free flour, cocoa powder, baking soda, vinegar, salt, and water. Stir well.
Pour the batter into the pan and bake for 30 minutes. Let it cool. Meanwhile, melt chocolate and mix it with hot cream to make ganache. Stir in the butter and let it thicken.
Cover the cake with ganache and decorate with floral embellishments. Chill for 30 minutes, then slice and serve.