For the Chocolate Cake:

1. Preheat my oven to 175ºC (350ºF) fan-forced. I line an 8-inch round baking pan with parchment paper and set aside.
2. In a medium-size mixing bowl, I add flour, baking powder, both sugars, and salt. I whisk until well combined and set aside.
3. In a separate large mixing bowl, I sift in the cocoa powder.
4. I whisk through the coffee powder.
5. I pour in boiling water and whisk until the cocoa dissolves. Then I let it cool for 10 minutes. If it’s still warm, I wait 5 more minutes to prevent the eggs from curdling when added.
6. I pour in olive oil, eggs, and vanilla, then whisk for 40 seconds until well combined.
7. I add half of the flour mixture and whisk until just combined. Then I add the remaining flour and beat until incorporated, being careful not to over-mix – just until no streaks of flour remain. The batter will be quite thin.
8. I pour the batter into my prepared pan.
9. I bake for 28-30 minutes or until a skewer inserted into the middle comes out clean or with only a few moist crumbs.
10. I remove from the oven and allow to cool in the pan for 10 minutes.
11. I carefully remove the cake from the pan and transfer it to a wire rack to cool completely before adding the frosting.

For the Fudge Frosting:

1. In a medium-sized mixing bowl, I sift together powdered sugar and cocoa powder.
2. I pour in melted butter and boiling water, then whisk until well combined and smooth it will turn thick.
3. I let it rest for 5-10 minutes to thicken to a spreadable consistency.
4. I spoon it onto the cooled cake and, using a rubber spatula or butter knife, spread it out evenly, adding a few swirls if I’m feeling fancy.
5. I let the cake sit for 10-15 minutes. The frosting will retain its softness while gradually developing a slightly firmer texture over time.