70
per cent cocoa solids), finely chopped for the cake: 1 1/2 cups all - purpose flour 1 1/2 tsp baking soda 1/2 tsp fine sea salt 1 1/2 tsp instant espresso powder 3/4 cup unsweetened cocoa powder 1 1/2 cups dark brown sugar 1 1/2 cups hot water, from a recently boiled kettle 6
tbsp coconut oil 1 1/2 tsp
apple cider vinegar or white wine
vinegar 1
tbsp edible rose petals 1
tbsp chopped pistachios 1 x 8 - inch round springform cake pan