Step 1

Preheat oven to 180 degree celsius or 350 fahrenheit. Lightly grease cake pan with coconut butter. Line with parchment paper and set aside.

Step 2

Prepare the icing. In a sauce pot over medium heat, add water, coconut butter, sugar and espresso powder. Stir until well combine. Sieve in cocoa powder.

Step 3

Stir until well combine and sugar has completely dissolved. Remove from heat, add in dark chocolate. Stir to combine well and until the chocolate has completely melted. Set aside.

Step 4

Prepare the cake. In a large bowl, add flour, baking soda, salt, espresso and cocoa powder. Mix to combine well. In another large bowl, add sugar, water, coconut oil, vinegar and rum.

Step 5

Stir to combine well and until the sugar has completely melted. Gradually while mixing, add in the sugar mixture into the flour mixture. Mix until well combined. Pass the cake batter thru a fine sieve and into the prepared cake pan.

Step 6

Give the cake pan a few tabs on the counter. Wack into the oven and bake for 30 mins or until a skewer comes out clean with a few crumbs. Remove from oven and set aside to cool down for 30 mins. Transfer onto a serving plate.

Step 7

Pour icing over the cake. Gently coax the icing to the edge. Garnish with rose petals, pistachios and gold dust. Slice and serve.