Two Cups Flour

Prep
6 Preheat the oven to 350℉ (180℃). For fan assist lower oven temp by 25°. Spray a 9-inch round baking pan with baking spray and line the bottom with parchment paper.
Chocolate Olive Oil Cake
1 In a medium bowl whisk together flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Set aside.
2 In a separate larger mixing bowl, whisk together both sugars, olive oil, eggs, crème fraiche, and vanilla until smooth. 
3 Add half the dry ingredients into the wet mixture. Stir just to combine with a whisk and repeat with remaining dry ingredients. 
4 Pour in the hot water and stir into a smooth chocolate batter. 
7 Tranfer 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.
8 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. 
9 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. 
Top with Whipped Cherry Ganache
10 Pull overnight chilled cherry ganache from the fridge. Place in stand mixer with whisk attachment and beat on medium for 2-3 minutes until thick and fluffy. It should have medium-stiff peaks. 
12 Transfer to piping bag and pipe onto cake. If the ganache starts to feel soft due to warm hands or a warm kitchen, pop it in the fridge for 10 minutes and return to piping.