Chocolate Olive Oil Cake

Cake
1 Pre-heat oven to 350 F. Line the bottom and sides of a 9x13 inch baking pan with parchment paper and set aside
2 In a medium sized bowl, sift flour, cocoa powder, baking soda, baking powder, salt and set aside
3 Beat oil and sugar for 1 minute, add eggs, one by one, beating after each addition. Add vanilla and sour cream and mix until combined
4 Alternate coffee and dry ingredients, finishing with dry ingredients and beating until well incorporated
5 Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for 15 minutes, then remove from the pan and let it cool completely over a wire rack
Chocolate frosting
7 Beat butter until creamy, about 1.5 minutes. Add powdered sugar, cocoa powder, melted chocolate, vanilla extract and salt. Beat on lowest until just incorporated, then beat in medium speed. Mixture will look dry and crumbly.
8 Add heavy whipping cream and beat for additional 3 minutes, or until light and fluffy. Add more cream (little by little) if you want a softer consistency
9 Melt the chocolate for the chocolate curls. Spread the chocolate evenly on the back part of a cookie sheet, bang the pan a few times on your counter to smooth the chocolate, then refrigerate for 1-2 minutes. You want the chocolate to be 60-70% set, not completely set for the curls to work. With a knife or a spatula, scrape the chocolate carefully, until curls are formed. Make them as big or small, short or long as you like. Refrigerate until completely set or when ready to use
10 Frost the cooled cake with the frosting, making swirls with the back of a spoon or with a spatula. Place the curls to decorate the cake