1. Preheat oven to 325°F.
2. Line a 9 inch cake pan with parchment paper and coat the sides with olive oil - or just coat the whole pan with olive oil if you don’t have parchment paper (I didn’t!).
3. Sift cocoa powder into a bowl. Whisk in the boiling water and vanilla extract, set aside.
4. Cream the sugar and eggs together on medium for 2 minutes - I used my stand mixer and set a timer for 2 minutes. Add the olive oil and mix for 1 more minute. Mix in the orange juice and orange zest for about another minute.
   1. Tip: I don’t have a zester so I used a peeler and peeled some sides, then used my knife to finely chop the orange peel.
5. Add the chocolate mixture until fully combined — about 1 minute. Do not over mix. Combine the baking soda, baking powder and flour in a separate bowl.
6. Add to the ingredients above in two batches.
7. For each batch, gently mix to incorporate all of the dry ingredients into the wet ingredients. Do not over-mix which can make the cake tough. I mixed on low until all ingredients were mixed completely each time.
8. Pour into the cake pan. I made DIY cake strips and added them to the cake pan (you only need paper towels + foil). This will help the cake get crispy and on the outside and will make the cake surface FLAT. Make sure there are no air bubbles in your cake batter before baking - you will need to tap the pan on a counter or shake it a bit. The air bubbles will cause an uneven surface or cracks in the top of the cake so try to remove them as best you can (you want the cake to be flat on top, not raised like a normal cake).
9. Bake for 30-35 minutes - make sure to check on it with a toothpick or knife. The cake is done when it springs back from the touch and the edges pull away from the pan.
10. Cool completely or on a wire rack.
11. Put confectioners sugar in a duster and shake it onto the top of the cake.
12. Garnish with a sprig of rosemary.
13. Enjoy!

Recipe Notes: The DIY cake strips are key to having a flat cake surface.