Chocolate Orange Cake

0 Preheat oven to 350 degrees F / 180 C. Line an 8 inch round cake pan with baking paper and set aside.
1 Whisk together the oat milk and lemon juice, set aside.
2 In a separate mixing bowl whisk the brown sugar, coconut sugar, salt, baking powder and soda, cocoa powder, flour and orange zest until well combined.
3 Add the orange juice, oil and eggs (or flax eggs if using) to the oat milk mixture and whisk.
4 Pour the wet ingredients into the dry ingredients and mix until combined.
5 In a separate bowl mix the boiling water and instant coffee.
6 Stir the coffee mixture into the cake batter and mix until incorporated.
7 Pour the cake batter into the prepared tin and bake for 45-50 minutes or until an inserted skewer comes out clean. If the cake is starting to brown before it is cooked cover it with foil to prevent it from burning.
8 Allow the cake to cool in the tin for 10 minutes before removing and cooling completely on a cooling rack.
9 Prepare the chocolate ganache: Finely chop the dark chocolate and place into a heat proof bowl.
10 Place ½ cup cream and orange zest into a microwave safe container and heat until steaming.
11 Pour hot cream over the chocolate and stir until smooth. Place in the fridge for 30 minutes to become firm.
12 Place the firm ganache into the bowl of a stand mixer along with ¾ cup cream (or coconut cream if using) and whip until fluffy.
13 Slice the cake in half with a serrated knife. 
14 Spread ½ of the ganache, in an even layer, over the cake base. Add the top layer of cake, finish off with remaining ganache, orange zest and grated chocolate.