|2 cup||cake flour, stoneground or gluten-free cake flour|
|1 cup||coconut — sugar|
|1/2 cup||cocoa powder|
|2 tsp||baking powder|
|1 tsp||bicarbonate of soda|
|1 tsp||sea salt and freshly ground black pepper — to taste|
|1 1/2 cup||buttermilk or plant-based milk|
|1||apple cider vinegar — or lemon juice|
|1 cup||water — hot|
|1 tsp||instant coffee — or espresso powder|
|1/2 cup||coconut oil — or butter|
|1 tsp||vanilla — paste|
|2 cup||dark chocolate — roughly chopped|
|1/2 cup||coconut cream|
|1 cup||pecan nuts — roasted and finely chopped|
Preheat the oven to 170ºC. Grease a round 23cm springform cake tin (or make 2 x 20cm cakes to layer together).
For the cake, sieve all the dry ingredients into a large mixing bowl. Add the wet ingredients and whisk until well combined. Pour the mixture into the prepared cake tin/s, tap the tins gently on the counter a few times to remove air bubbles and bake for 25–30 minutes or until fragrant and a skewer inserted into the centre comes out clean. Remove and set aside to cool before turning out of the cake tin/s.
Meanwhile, make the icing. Melt the chocolate and cream together in a non-stick pan over gentle heat until smooth and silky. Transfer to the fridge to cool and set softly before whisking vigorously (I use an electric whisk for this) until light and fluffy.
Ice the cake (and use to sandwich the layers together if making 2 layers), then decorate with pecan nuts and flowers.
Reprinted with permission from Sarah Graham. The recipe comes from her new cook book Super Natural, published by Penguin Random House Publishers.