Melt cacao butter on a very low heat in a small saucepan. When melted, remove from the heat and whisk in cacao powder followed by the maple, salt and vanilla until smooth. Slowly whisk in the coconut cream until it's a thick, glossy pourable consistency. Let cool to room temp.
Remove the cake from the freezer and remove it from the tin, peel off the baking paper and place on a flat surface (I like to move my cake to a serving plate once I've drizzled it with ganache so that I can be a bit messy when I'm drizzling!). Drizzle the ganache all over the top the cake. Place in the fridge to set the ganache.
Decorate the top with whatever you'd like or simply leave it as is! I decorated mine with salted roasted peanuts, cacao nibs, dark chocolate coated peanuts, caramelised buckinis and a little flaky sea salt. If you aren't eating the cake straight away store it in an airtight container in the freezer. When you're ready to serve, defrost the whole cake (or just a slice!) in the fridge. Best eaten when chilled and creamy.