Preheat the oven to 350°F.

Brush olive oil on the bottom and sides of an 8” square baking pan. Line the pan with parchment paper and brush the parchment paper with olive oil as well. Set aside.

Sift together flour, cocoa powder, baking soda, and baking powder into a medium mixing bowl. Add sugar and salt to the flour mixture, and mix thoroughly with a whisk.

Add sour cream, olive oil, eggs, and vanilla extract to a large bowl. Beat with a whisk until combined.

Add the flour mixture to the liquid mixture, and mix with a spatula until a thick batter forms. Add the hot coffee and whisk until combined.

Pour the cake batter into the prepared cake pans and bake for 25-30 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.

Allow the cake to cool on a wire rack completely before removing from the pan and adding frosting.

Cut butter into small cubes and add to a small heatproof bowl with the chocolate.

Heat cream in a small saucepan over medium heat until simmering. Pour hot cream over the chocolate and butter and let stand for about a minute.

Stir the mixture with a spatula until the chocolate is completely melted, and the ganache is smooth.

Add a pinch of salt and a splash of vanilla, stir to incorporate. Allow the ganache to cool at room temperature until thickened.

When the cake is completely cool and the ganache has thickened, spread the ganache on top of the cake and serve.