• Carefully measure and sift together the flour, cocoa powders, baking powder, baking soda, and salt with the sieve into a medium mixing bowl. Stir in the instant coffee (optional) and set aside.

  Measure out the milk (in either a small bowl or a small measuring jug), if it is cold from the fridge, microwave it for about 20-25 seconds to get the chill off. Add the vanilla extract or paste to the milk and set aside.
  
• Pre-heat the oven to 350 F (if using a dark coated non-stick pan, lower the temperature to 325 F and adjust the baking time as needed).

  Grease a 9" round cake pan (you can also use a 9" springform pan and a baking sheet underneath) with a non-stick spray with flour. If you do not have this type of spray, then butter your pan well and dust it with flour or cocoa powder to prevent sticking.

  Line the bottom with a round of parchment paper. Set the prepared pan aside.
  
• Mix the eggs and brown sugar in the bowl of a stand mixer with the whisk attachment on medium speed until light and well incorporated, about 1-2 minutes.
  
• Switch the mixer down to low (2 on a Kitchen-Aid) and pour the olive oil in a steady stream. Do this gradually, allowing the oil to fully incorporate into the mixture. This will take a few minutes as it mixes in and slowly emulsifies.
  
• Remove the bowl from the mixer and stir in the milk and vanilla extract.
• Add the dry ingredients, mix on low only until you can't see anymore flour.
• Pour the batter into the prepared pan. Sprinkle with 2-3 tablespoons of white sugar for a sweet crust topping or leave plain for a dusting of powdered sugar when serving.
  
• Bake on the middle rack for 60 minutes to 1 hour 5 minutes, the cooked internal temperature is 210 F or until a toothpick in the center comes out clean. (Ovens vary, use foil as needed)
• Let the cooked cake cool in the pan for 20 minutes. Loosen the sides with a butter knife and release the cake by inverting onto a plate or other pan (see photos above). Continue to cool completely before decorating, serving, and garnishing. Storage tips are provided in the notes below.
  

Sweet Whipped Cream:

• Place the cold whipped cream, powdered sugar and vanilla extract into a medium mixing bowl.
• Whisk by hand or use an electric mixer until light and fluffy. When it stiffens and holds it's shape, stop whipping.
• Refrigerate for up to one week.