• Preheat Oven: Set the oven to 356ºF (180ºC). Line an 8-inch round baking pan with parchment paper. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with melted butter and dust it with a light layer of cocoa. This will leave your finished cake with smooth sides. Set aside.
• Prepare Dry Ingredients: In a medium mixing bowl, whisk together the flour, almond meal, cocoa, baking powder, baking soda, and salt. Set aside.
• Mix Wet Ingredients: In a separate large mixing bowl, whisk together milk and instant coffee until the coffee is fully dissolved. Add the beaten eggs, sugar, oil, and vanilla. Whisk until well combined.
• Combine Mixtures: Add half of the dry flour mixture and whisk until just combined. Add the remaining flour and whisk until incorporated and no streaks of flour remain.
• Transfer Batter: Pour the batter into the prepared cake pan.
• Bake: Bake for 18-20 minutes or until a toothpick inserted into the middle comes out clean or with a few moist crumbs.
• Cool: Remove from the oven and allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Chocolate Ganache

• Melt Chocolate: Break the chocolate into squares and place in a small heat-proof bowl.
• Warm Cream: Pour the coconut cream into a small saucepan and gently warm it over low heat until steam comes off the surface but do not let it boil or bubble. Remove from the heat.
• Combine: Pour the warm cream over the chocolate and let it sit for 2 minutes, then stir until smooth and glossy. Allow it to thicken at room temperature for 30-60 minutes until spreadable.
• Assemble: Spread the thickened ganache over the cooled cake. Enjoy!