For the cake:
- 6 tablespoons natural, unsweetened cocoa powder (not Dutch-processed)
- 1/2 cup boiling water
- 2 teaspoons pure vanilla extract
- 1 cup raw sugar cane (turbinado)
- 2/3 cups good quality olive oil
- 3 large eggs, room temperature
- 1/2 teaspoon baking soda
- 1 3/4 cup almond meal or flour
For the raspberry-rose preserves:
- 1/2 cup raw cane sugar (turbinado) or honey
- 1 cup water
- 1/2 cup dried culinary rose petals
- 1 pint fresh raspberries or 1 1/2 cups frozen
- 2 teaspoons fresh lemon juice
- 1 teaspoon rose water (optional, for stronger rose flavor)
For the coconut whipped cream:
- 3 cans full-fat coconut milk
- To prepare the cake: Preheat the oven to 325F. Line the bottom of an 8-inch springform pan with parchment paper and grease the sides, set aside.
- For a smoother cake, place the turbinado in a food processor and process on high for 1 minute, until a most of the granules have been reduced to a fine powder. Set aside.
- Sift the cocoa powder into a small bowl. Whisk in the boiling water, the mix in the vanilla. Set aside to cool slightly.
- In the bowl of a stand mixer with paddle attachment, combine the eggs, sugar and olive oil. Beat on high for 3-4 minutes, until thickened and creamy. Add the baking soda and mix to combine.
- Add the cocoa mixture and mix well, then add in the almond flour and combine, scraping down the sides as needed.
- Pour the batter into the prepared pan and bake for 45-50 minutes, until a toothpick inserted into the center has a few moist crumbs attached when removed.
- Cool for 10 minutes on a wire rack then remove the springform sides and continue to cool to room temperature.
- To make the preserves: Combine the sugar, water, rose petals and raspberries in a saucepan over medium heat. Stir until the sugar dissolved, lightly smashing the raspberries as they cook, then bring to a boil and cook for 10 minutes.
- Add the lemon juice and a rose water and continue to cook for another 3-5 minutes, until the liquid become syrupy and thick.
- Remove from the heat and let cool.
- To make the coconut whipped cream: Refrigerate the cans of coconut milk at least 6 hours, up to overnight. Once chilled remove from the refrigerator, being cautious not to shake.
- Carefully open, there should be solid cream sitting on the top. Scoop the cream into the bowl of a stand mixer.
- Whip the cream on high for about 1 minute, until thick and fluffy. Refrigerate until time to use.
- To assemble: Top the cake with coconut cream and preserves. Sprinkle with chopped pistachios, if desired.