1. Heat oven to 350°F.
2. Grease and flour two 9-inch round baking pans.
3. Stir together 1 3/4 cups of sugar, 1 3/4 cups of flour, 3/4 cup of HERSHEY’S Cocoa, 1 1/2 tsps baking powder, 1 1/2 tsps baking soda, and 1 tsp salt in a large bowl.
4. Add 2 eggs, 1 cup of milk, 1/2 cup of Sweet Valencia Infused Olive Oil, and 2 tsps vanilla.
5. Beat on medium speed of the mixer for 2 minutes
6. Stir in 1 cup of boiling water (batter will be thin).
7. Pour batter into prepared pans.
8. Bake 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.
9. Cool 10 minutes; remove from pans to wire racks.
10. Cool completely, then glaze with a thin layer of chocolate ganache.

Ingredients for Chocolate Ganache:

1. 2 lbs Semi-Sweet Chocolate chips
2. 1 lb heavy cream (2 cups)

Preparation:

1. Heat cream to a boil; remove from heat.
2. Pour over chocolate.
3. Allow to stand several minutes.
4. Stir until the chocolate is melted.
5. Can be used immediately or refrigerated for later use.
6. Use as a glaze for cakes or filling for truffles.
7. Combine olive oil and lemon juice in a jar and shake vigorously, or blend for a creamy texture.