Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with some oil and line the bottom with parchment paper.
In a bowl, whisk together the cocoa powder and water until it forms a thin paste. Stir in the vanilla extract and set aside to cool.
In another bowl mix together the flour, baking soda and salt.
In a mixer, beat together the sugar, eggs, and extra virgin olive oil until light in color.
Beat in the chocolate mixture into the oil mixture until well combined.
Fold in the flour until there are no white streak and pour into the springform pan.
Bake for 30 - 35 minutes. The edges should be set and a toothpick inserted comes out clean.
Cool in the pan for at least 15 minutes before removing and allowing to cool completely.
While the cake is cooling, beat together the heavy cream, cardamom, and powdered sugar. until medium peaks form. Chill until ready to serve the cake.
Top slices of the cake with rose petals, pistachio, flaky salt, and whipped cream.
** I found out after making the cake that there was a typo in the cookbook. It should have read 1 ⅓ cups all-purpose flour. However, I used only ⅓ cup and it came out just fine. Only thinner and more fudgy!
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Chocolate Olive Oil Cake https://cookienameddesire.com/chocolate-olive-oil-cake-recipe/ May 30, 2017 Amanda @ A Cookie Named Desire