This vegan cake is one of the most popular desserts at the restaurant. It is incredibly moist; deeply chocolatey and not at all cloying. We really consider it to be the perfect chocolate cake! Our house brew is local Canyon Coffee -- and the coffee doesn't add flavor; but boosts the deep; dark chocolate character of this elegant cake. The coconut ganache brings another chocolate element -- also not too sweet; and subtly scented with rose. It's simple; sophisticated and a real knockout; especially with candles on top!

• 400 grams AP flour
• 120 grams cocoa powder
• 22 grams baking soda
• 8 grams salt
• 300 grams coconut sugar
• 230 grams brown sugar
• 1 teaspoon vanilla
• 1 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 3 cups brewed coffee

• 18 ounces coconut milk
• 2 ounces agave
• 1 ounce rose water
• Pinch of salt
• 12 ounces 70% dark chocolate (we use Valrhona 70% féves - small chocolate disks)
• 2 tablespoons dried rose petals (for garnish)
• 2 tablespoons cacao nibs (for garnish)

To make the cake: Preheat oven to 350F. Sift flour; cocoa powder and baking soda. Add remaining ingredients; except coffee; to the bowl of a stand mixer. Blend; alternately adding in the flour mixture and the coffee; until a smooth batter is formed (make sure there are no lumps!). Oil a bundt pan very thoroughly; pour in the batter; and bake for approximately 1 hour; until a tester comes out clean. Let cool and then invert to remove the cake from the pan. To make the ganache: Heat the coconut milk; agave; rose water and salt in a small sauce pot until simmering. Place chocolate in a bowl; pour the coconut mixture over top. Let sit for 2 minutes and then whisk together until smooth. Drizzle over cake and sprinkle with rose petals and cacao nibs.*Cake will last in fridge for 3 days; bring to room temperature before serving!