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Preheat the oven to 170°C and line and grease a 20cm round cake tin.
In a large bowl, whisk together the flour, caster sugar, cocoa powder, baking powder, and bicarbonate of soda.
Make a well in the center and pour in the milk, then crack in the eggs, pour in the olive oil, and whisk until you have a thick batter.
Pour in the boiling water along with the coffee, and mix until you have a very runny cake batter.
Pour the batter into the prepared tin and bake on the middle shelf for 55 minutes to 1 hour until a skewer inserted comes out clean and the cake is coming away from the edges.
Take the cake out of the oven and leave to cool in the tin completely.
To make the ganache, place the dark chocolate in a bowl, pour in the boiling water, and sprinkle over the coffee granules. Mix until the chocolate has melted and you have a smooth ganache.
Pour the ganache over the cake and spread it out evenly.
Sprinkle over the shaved milk chocolate, then place in the fridge to chill completely so the ganache can set.
Take the cake out of the tin, place it onto a serving dish, and cut into wedges to enjoy.