• Preheat Oven: Preheat oven to 347ºF (175ºC) fan-forced. Line an 8-inch round baking pan with parchment paper, and set aside. NOTE: Alternatively, if you have a non-stick pan, liberally grease it with butter and dust it with a light layer of cocoa powder. This will leave your finished cake with smooth sides. 

• Mix Dry Ingredients: In a medium-size mixing bowl, sift together the flour and baking soda. Add both sugars and salt. Whisk until well combined and set aside.
• Prepare Cocoa Mixture: In a separate large mixing bowl, sift in the cocoa powder. Whisk through coffee powder. Pour the boiling water over and whisk until the powder dissolves. Set aside to cool slightly for 10 minutes.
• Add Wet Ingredients: Pour in the olive oil, vinegar, and vanilla. Whisk until well combined.
• Mix Batter: Add half of the flour mixture and whisk until just combined. Add the remaining flour and whisk until incorporated, ensuring not to over-mix, just until no streaks of flour remain.
• Transfer Batter: Pour the batter into the prepared pan.
• Bake: Bake for 28-30 minutes or until a skewer inserted into the middle comes out clean or with a few moist crumbs, not wet batter. Remove from the oven and allow to cool in the pan for 10 minutes.
• Cool: Carefully remove from pan and transfer to a wire rack to cool completely before adding the icing.

Chocolate Icing

• Sift Ingredients: In a mixing bowl, sift together the powdered sugar and cocoa powder.
• Mix: Pour in the boiling water and using a hand whisk, whisk until completely smooth and thick.
• Apply Icing: Pour over cooled cake and gently spread out with a rubber spatula, offset spatula, or the back of a spoon. Enjoy!