Ingredients: -
125 g dark chocolate chips,
1- 1/4 cups white sugar,
1/4 cup cooking oil,
1 tsp vanilla extract,
2 eggs, room temp,
1/4 cup cocoa powder,
1 cup flour, 
1 tsp baking powder,
1 cup boiling hot water,
1 tbsp coffee granules (optional) 
Ganache: -
1 cup thickened cream,
250g / dark chocolate chips 
METHOD: -
Preheat oven to 140 C (fan bake). Grease a 22 cm springform cake pan and line with baking paper. 
Place butter and chocolate in a heatproof bowl. Microwave 3 x 30 seconds on high, mix in between, until melted. Mix.
Add oil, vanilla and sugar, mix to combine.
Add eggs and mix until combined.
Sift cocoa, baking powder and flour (and coffee, if using) directly into the bowl. Mix until smooth, batter will be thin.
Add hot water. Mix until incorporated.
Pour into the cake tin and bake for 1 hour or until a skewer inserted into the centre comes out moist but clean. Check at 50 mins. The surface will crack, but still subside when it cools and gets covered with frosting so you won’t see any cracks.
Remove sides from the cake pan and transfer to a cooling rack to cool. Cool completely before carefully handling to remove base -
Ganache Frosting: -
Place chocolate and cream in a heatproof bowl. Microwave 3 x 30 seconds, mixing in between, until chocolate melts “Do Not” let cream come to boil.
Stir chocolate until smooth. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency.
Spread over the cake - tops and sides. Use a swirling motion to achieve a textured surface.
Garnish with a mint leaf and serve with whipped cream on the side.