Pre-heat the oven to 170C fan-forced and grease (with oil) and line a 23cm spring-form round cake tin.

Place the cocoa in a heat-proof bowl and whisk in the boiling water until the mixture is smooth. It may seem like the cocoa won't dissolve but keep whisking, it will.

Whisk in the vanilla and then set the bowl aside.

In another bowl, mix the almond meal, bicarb soda and salt together.

In the bowl of an electric mixer, beat the eggs, olive oil and sugar together for at least 3 minutes until the mixture is thick, light and pale.

Turn the speed down (unless you want to coat your kitchen in batter) and slowly pour in the cocoa mixture.

Keep the beater going and slowly add the almond meal mixture.

Take the bowl off the stand and scrape down the sides (give it a stir if there are any dry bits).

Spread the batter into the tin (it will be very liquid).

Bake the cake for 40-45 minutes or until a cake tester inserted in the middle comes out mainly clean (or with a few crumbs. When it's cooked the sides will have set but the top in the middle may look a tiny bit gooey still.

Leave the cake in the tin on a wire rack for 10 minutes.

Take the sides off the tin and either serve or leave to cool and then serve.