Chocolate Olive Oil Cake with Cherry Ganache

In a separate larger mixing bowl, whisk together both sugars, olive oil, eggs, crème fraîche, and vanilla until smooth. 

Add half the dry ingredients into the wet mixture. Stir just to combine with a whisk and repeat with remaining dry ingredients. 

Pour in the hot water and stir into a smooth chocolate batter. 

Transfer batter to the prepared baking pan. Bake on the middle oven rack for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Place the pan on a wire rack to cook for 15 minutes. Gently invert the cake onto a wire rack and let the cake drop directly onto the rack to cook upside down. 

Let cake cool completely before frosting. Or wrap in plastic wrap and store at room temp for up to 3 days or in the fridge for 5 days. 

Transfer to a piping bag and decorate the top of the cake. If the ganache starts to feel soft due to warm hands or a warm kitchen, pop it in the fridge for 10-15 minutes and return to piping.