Gold Coast Chocolate Cake with Ganache (Edit recipe)

The Cake

1. Preheat oven to 325F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
2. Pour hot coffee (or hot water) over chopped dark chocolate.
3. Stir until well blended. Set aside.
4. Beat eggs at high speed for 3-5 minutes until light and fluffy.
5. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
6. Add the milk and the chocolate cake mix.
7. Beat on low speed until just combined.
8. Stir in the chocolate-coffee blend and mix until well combined.
9. Pour batter into prepared pan and bake in preheated oven for 55-60 minutes or until toothpick inserted in center comes out clean or with a few moist crumbs.
10. Cool in baking pan for 5-10 minutes before unmolding.

The Ganache

1. Heat heavy cream over low heat until simmering, but not boiling.
2. Remove from heat and add the chopped chocolate, vanilla extract and salt, then let stand for 3 minutes.
3. Stir with a small whisk until well combined.
4. Stir in the softened butter until smooth.
5. Whip room temperature ganache on medium-high speed for about 5 minutes, or until light and fluffy.
6. Use immediately to frost cooled cake or store covered for a few hours at room temperature or for up to 3 days in the fridge.