First off, preheat the oven to 350ºF.
Next, grease and flour the baking tin. We've used a round 10" baking tin
Then sift the dry ingredients - ie the flour, cocoa powder, baking powder and baking soda.
Next, stir in the salt, sugar and brown sugar. Mix it all together using a wooden spoon.
Now, in a separate bowl, combine the wet ingredients (except the water) - ie the vanilla, GOYA® Light Flavor Olive Oil, milk and eggs. Whisk all the ingredients until they are completely mixed together.
Add the wet ingredients to the dry ingredients and mix slowly with a silicone spatula using circular movements.
Then steadily add the boiling water and stir to mix well with the other ingredients.
Now pour the mixture into the baking tin and bake in the oven for 45-50 minutes, or until a toothpick comes out clean.
After this time, remove the cake from the oven and let it cool for 15 minutes before releasing it from the baking tin.
Meanwhile, make the topping. Melt the chocolate in a bain-marie. Add the brown sugar and heavy cream and stir until the sugar is completely dissolved.
Now pour the GOYA® Light Flavor Olive Oil into the saucepan and stir to combine with the rest of the ingredients. When ready, remove from the heat and let it cool.
After a few minutes, pour the chocolate coating over the cake and enjoy.