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1
Position a rack in the middle of the oven.
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2
Heat the oven to 325 degrees F.
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3
Generously oil an 8 x 2 inch round cake pan (or an 8 1/2 inch springform pan) with olive oil and line the bottom of the pan with parchment or waxed paper.
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4
Oil the paper and dust it lightly with flour.
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5
In a small saucepan, boil about 1/2 cup of water.
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6
Meanwhile, sift the cocoa powder through a strainer over a small bowl.
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7
Stir 6 tablespoons of the boiling water into the cocoa until it's smooth and glossy (if the mixture is very thick, you can add as much as 2 tablespoons more boiling water).
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8
Stir in the vanilla and almond extracts.
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9
Set aside to cool slightly.
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10
In another small bowl, mix together the flour, salt and baking soda and set aside.
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11
In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar.
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12
Using the whisk attachment, beat on medium-high speed until thick, lemon colored, and creamy- about 2- 3 minutes- scraping down the sides of the bowl.
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13
Reduce the speed to low and gradually add the warm (not hot) cocoa mixture until it's well combined, scraping down the sides of the bowl once.
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14
Gradually mix in the dry ingredients until just combined, scraping down the sides of the bowl.
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15
Pour the batter into the prepared cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 55-60 minutes.
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16
Put the pan on a rack and carefully run a paring knife around the inside edge to release the cake.
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17
Let cool for 10 minutes.
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18
Using a second rack to sandwich the cake pan, flip the pan over.
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19
Carefully lift the pan from the cake, gently peel off and dicard the paper liner, and let the cake cool completely.
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20
Before serving, dust the top of the cake with confectioner's sugar.
