Line a 23-24 cm baking tray with a removable base with non-stick greaseproof paper. Preheat the oven to 180°C (356°F) with top, bottom, and fan heating elements. In a bowl, sift together flour, cocoa powder, baking powder, and salt. To this, add sugar, olive oil, vinegar, vanilla extract, espresso coffee, and mix thoroughly with a beater or hand whisk. Separately, dissolve baking soda in orange juice (it will foam) and then pour into the cake mixture. Beat the mixture well and transfer it to the prepared pan. Gently tap the pan on your workbench to remove any air bubbles and bake in the preheated oven for 35 minutes. To test for doneness, insert a wooden skewer into the center of the cake; if it comes out dry, the cake is ready.
Allow the cake to cool in the pan. Meanwhile, prepare the fasting chocolate ganache by finely chopping the chocolate and placing it in a glass bowl. Heat the coconut cream in a kettle until it boils, then pour it over the chocolate. Let it sit for 5 minutes, then stir until the chocolate is completely melted. Let the ganache cool slightly before pouring it over the cake, starting from the edges. Allow the ganache to set, then remove the cake from the pan by detaching the sides. Garnish with coarsely chopped roasted hazelnuts. To roast the hazelnuts, bake them in a preheated oven at 180°C (356°F) for 10 minutes