1 cup whole-wheat flour
2 tbsp. cocoa powder
½ + ½ tsp. baking powder & baking soda
1 tbsp. instant coffee
¼ cup oil
50 g Stevia Sugar
½ cup warm milk
½ tbsp. white vinegar
1 tsp. vanilla extract
300g dark chocolate, finely chopped
1 1/2 cups heavy cream
2 tbsp. unsalted butter
Grease or line an 8-inch round cake pan, and preheat the oven to 180°C.
Mix vinegar with lukewarm milk and set aside to curdle.
Meanwhile, mix flour, cocoa, instant coffee, baking powder, and baking soda in a bowl. In a separate bowl, mix the oil, stevia powder, and vanilla.
Slowly add the dry mix and buttermilk to the oil mixture, alternating each and whisking continuously. Fold in the nuts.
Pour the batter into the pan and bake for 30–35 minutes. Meanwhile, melt the chocolate and mix it with hot cream and butter. Coat the cooled cake with ganache and decorate with nuts and flowers.