Chocolate Cake

1. Preheat oven to 180 degrees and grease and line 2 x 23cm (9 inch) cake tins. 
2. In a large mixing bowl sieve the flour, cacao powder, baking powder and baking soda. Add in the sugar and use a whisk to combine.
3. In a medium glass bowl atop a saucepan of hot water, melt the dark chocolate. Remove from the heat and whisk in the olive oil gradually.
4. Add the vanilla extract to the bowl. Add in eggs one at a time, whisking to combine.
5. Pour the chocolate mixture into the flour mixture and begin mixing with a handheld beater or stand mixer. Pour the hot water in gradually, while mixing until cake batter is well combined and smooth.
6. Divide the cake batter evenly between the 2 greased cake tins and place in oven onto the middle shelf, to bake for 50 minutes. Once baked the cakes will spring back after gently pressing down in the centre and a skewer will come out clean when inserted into the centre of the cake. Remove from oven and allow to cool in tin for 5 minutes before turning out onto wire rack to cool completely

Ganache and Cake Assembly

1. Once the cakes are completely cooled it is time to make the dark chocolate ganache filling. Place a small glass or stainless steel bowl atop a saucepan of water. Bring the saucepan of water to a medium heat and add in half of the dark chocolate. Stir frequently until the chocolate is melted. Pour half of the cream into the melted dark chocolate and whisk until smooth and glossy. Turn heat off and, using a tea towel, remove bowl from the saucepan. Place the ganache into the fridge for 30 minutes. 
2. After 30 minutes, remove the ganache from the fridge and beat with electric beaters on a medium speed until the ganache has lightened in colour and is thick and fluffy. 
3. Once the cakes are cooled, carefully slice the tops off each cake to create an even and flat surface. Place the first cake onto a cake plate or stand. 
4. Spread the ganache filling across the top of the first layer. Place the second layer, top side down, onto the ganache layer. Place into the fridge while the remaining ganache is made. 
5. Add the remaining dark chocolate to a bowl atop the saucepan of water and bring back to a medium heat. Stir the chocolate while it melts. 
6. Once the chocolate is melted, add the remaining cream and whisk until thick and glossy. Remove the chocolate cake from the fridge and poor the ganache onto the top of the cake. Use a palette knife to spread the ganache across the top and sides of the chocolate cake. Serve dusted with Koko Black Dark Chocolate Shavings.