Preheat the oven to 350°F and grease an 8” or 9” circle cake pan with cooking spray. I like to grease a non-stick pan with oil & line with a parchment paper circle. Set aside. 

In a large bowl, whisk together the gluten free baking flour, sugar, baking soda, baking powder & salt. Sift in the cocoa powder if it’s clumpy; if not clumpy, mix right in! 

Make a well in the center of the dry ingredients using a mixing spoon and pour in the eggs, oil, water & orange juice. 

Whisk ingredients together until a chocolatey cake batter forms. 

Fold in the chopped chocolate & orange zest. 

Transfer the cake batter to the greased pan and spread evenly. 

Bake in the center rack of the oven for 50-60 minutes. A toothpick should come out mostly clean from the center (keep in mind the melted chocolate chunks may make the toothpick somewhat wet when testing the cake). 

Allow the cake to cool for 15 minutes before flipping onto a wire cooling rack to finish cooling. 

Prepare chocolate ganache frosting (recipe outlined below).

Spread chocolate ganache frosting onto the cooled cake, decorate with orange slices & serve! 

 

Place chopped chocolate into a large bowl. Set aside.

Place the coconut milk in a small pot and bring to a simmer over high heat. 

Once simmering, pour over the bowl of chocolate and allow it to sit for 5 minutes. 

Mix together with a rubber spatula or a spoon until smooth and thickened. 

Cover the bowl with plastic wrap and refrigerate for 30 minutes before using. 

Note: If the frosting gets too firm once ready to use, microwave for 15 seconds to soften.