• Preheat the oven to 350°F (180°C). Lightly grease a 9-inch x 9-inch square cake pan with oil. Glass or ceramic pans work the best.
• Directly in the cake pan (no bowl is needed for this recipe), add the flour, sugar, unsweetened cocoa powder, salt, and baking soda. Whisk to combine.
• Make 2 wells in the dry ingredients and add the vinegar in one of the wells and the oil in the other well.
• Pour the water, at room temperature, over the ingredients and whisk to form a batter with no lump. Careful, don't use boiling water, or the cake will be very chewy. Very cold water may create lumps, especially with gluten-free all-purpose flour.
• Bake for 25-30 minutes or until a pick inserted in the center of the cake comes out clean.
• Cool the cake down to room temperature before frosting. If you used a glass/ceramic pan, cool the cake in the pan, no need to unmold it. Otherwise, unmold after 10 minutes and cool down on a rack.
• Meanwhile, prepare the chocolate ganache

Chocolate Ganache

• Combine the melted chocolate with coconut cream
• Heat the coconut milk or cream in a small pan (you can also use your microwave), then pour over the dark chocolate chips and stir until the chocolate in the ganache is smooth and shiny.
• Spread all over the cake before serving