Ingredients:

• 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cups sifted cocoa
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 2 tsp vanilla
• 1/2 cup Beyond the Olive Arbosana Blend Blend Extra Virgin Olive Oil
• 1 cup whole milk (beat ingredients at medium until fairly well-mixed)
• 1 cup boiling water

Directions:

Grease two 9 in. round cake pans. Preheat oven to 350 degrees. In a bowl, mix the dry ingredients together. Add the eggs and milk. Beat until well mixed. As soon as milk is mixed in, immediately add 1 cup boiling water. Continue to beat at low speed or by hand. Mixture should be runny, but uniform. Divide between the two pans (each 2/3 full). Bake for 40 minutes at 350 degrees on the middle rack.

Icing - Using food processor, combine:

• 1 1/2 cups butter at room temperature
• 3 cups icing sugar
• 2 cups cocoa (unsweetened)
• 6 Tbsp hot coffee or espresso
• 6 Tbsp whole milk
• 2 tsp vanilla

Directions:

Pulse butter, sugar and cocoa a few seconds, but do NOT overbeat. Ingredients should still be chunky. Add coffee, milk and vanilla. Mix well, stopping part way through to scrape down the sides with a spatula. If runny, some additional icing sugar may be added