Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with olive oil and line the bottom with parchment.

In a small bowl, whisk the boiling water into the cocoa powder and then add the vanilla extract and almond extract. Set aside to cool slightly.

In a medium bowl, combine the almond meal, baking soda and sea salt.

In the bowl of a stand mixer fitted with the paddle attachment, beat the olive oil, sugar and eggs on medium speed until fully combined and thickened, about 3 minutes. With the mixer on low speed, add the cocoa mixture and then the dry ingredients. Transfer the batter to the prepared pan and bake for 40-45 minutes until a toothpick inserted into the center of the cake comes out with a few crumbs.

Cool the cake in the pan on a wire rack for 10 minutes before carefully removing it. Serve warm or at room temperature dusted with confectioners’ sugar.