• Preheat your oven to 350°F and grease the bottom of an 8-inch pan. Line with parchment paper, and do not grease the sides.
• Pour the half and half (180ml) into a microwave proof measuring cup then warm it in the microwave using 30 second increments. Until its temperature is about 160°F, meaning it is too hot to touch of your finger, but not at a boiling temperature.
• Place the cocoa powder (30g) and chopped chocolate (30g) in a medium bowl and pour over the hot half and half. Let sit for about 4-5 minutes.
In the united states you can easily half and half find it in every market, if you live outside of the states, make your own by mixing half the amount of milk with half the amount of heavy cream.
• Use a spoon or a fork to mix the ingredients together into a smooth paste. Set aside.
• Measure the olive oil (180ml) and warm it in the microwave for 30 seconds. Pour it into the cocoa mixture and stir until smooth.
• In a separate bowl, sift together the cake flour (90g), all purpose flour (30g), baking powder (1/2 teaspoon), baking soda (1/4 teaspoon), and salt (1/2 teaspoon) mix to blend. Set aside.
• Measure the sugar (225g) and orange zest (from one medium orange) in your mixing bowl, then use a fork to rub the zest into the sugar.
• Mix in the eggs (2) and whip until light and airy.
• Drizzle in the chocolate mixture and mix until fully incorporated.
• Mix in the flour mixture then fold in the chopped candied oranges.
• Pour the batter into the prepared pan and bake for 35-40 minutes in, over the middle oven rack. The cake is ready when I toothpick comes out of the center of the cake with a few moist crumbs
Please pay attention tot he cake and not the oven, it is different than mine and needs more or less time. 

Chocolate Ganache

• Heat the heavy cream (240g) and light brown sugar (70g) in a medium saucepan over medium heat until the sugar has dissolved and you notice small bubbles on the sides of the pan.
• Pour the cream mixture over the chopped chocolate (240g) in a large bowl and set aside for about 5 minutes.
• Slowly stir the chocolate and cream until smooth and shiny.
• Let the chocolate mixture cool. As it cools it will get a paste-like texture.

Assemble

• Once the cake has completely cooled, run a knife between the sides of the cake and the pan, then transfer the cake onto your serving dish.
• Mount the ganache at the center of the cake, then use an offset spatula, or the back of a spoon, to spread the ganache over the surface of the cake.
If the ganache has set and is too thick to spread, do not warm up the ganache in the microwave. Place the bowl over a double boiler, or at the center of a large bowl filled with hot boiling water. 
• Decorate with candied orange slices, (optional) and serve.