Directions

1. Preheat the oven to 350F. Butter a 9-inch round cake pan and line the base with parchment.
2. Whisk the flour, cocoa, baking soda, and salt in a medium bowl.
3. In a large bowl, whisk the sugar and eggs until pale and thick, about 2 minutes. Slowly stream in the olive oil while whisking, then add the vanilla.
4. Fold the dry ingredients into the wet in three additions, alternating with the hot coffee, starting and ending with the dry. The batter will be very thin.
5. Pour into the prepared pan and bake for 35 to 40 minutes, until a skewer comes out with a few moist crumbs. Cool completely in the pan before dusting with powdered sugar.