Chocolate Olive Oil Cake

Directions

1. Preheat oven to 325 degrees. Brush springform pan with olive oil. Pour boiling water over cocoa powder and vanilla extract and let cool to room temperature. Combine flour, baking soda and salt in a separate bowl. Place superfine sugar and eggs in the bowl of a stand mixer fitted with paddle attachment and process until light and fluffy - 8 to 10 minutes. Add olive oil and cooled cocoa powder and mix well. Add flour mixture and mix only until batter comes together. Pour into the springform pan and bake in a hot oven until the toothpick comes clean - 30 minutes. Garnish cooled cake with a sprinkle of flake salt and chopped pistachios (optional).

2. Whisk the cream until foamy. Add powdered sugar and whisk to soft peaks. Fold in olive oil and use it immediately.