Preheat the oven to 350F and line a 9X9 cake tin with parchment and gently grease.
In a medium-sized mixing bowl, add the eggs, sugar, vanilla and olive oil. Using a whisk, whisk the mixture together, aggressively for 2-3 minutes. You can also use a hand beater, do this for 1 minute.
In a separate large mixing bowl, combine the flour, cocoa powder, salt and baking soda. Stir to combine, you can also sift the ingredients to ensure there are no lumps.
Add the wet ingredients to the dry ingredients and stir till combined using a wooden spoon or spatula.
Once combined, add the boiling water and stir again just till combined.
Transfer the cake to the lined baking tin and cook for 30-32 minutes.
Once cooked, let cool for 5 minutes, then carefully use a sharp knife to cut around the edges of the tin and then remove from the tin.
Serve with sea salt or even your favorite icing! Enjoy!
Video
Notes
Storage: Add the cake into a tightly sealed container for 1-week at room temperature or freeze it for up to 2 months in a container.