The most delicious cakes are baked with olive oil; for this recipe, Pien uses the original: a mild, refined extra virgin olive oil made from Greek olives. Perfect for this cake and in the ganache!

For 8 persons:

3 eggs
150 ml TOPIKÁ extra virgin olive oil (original)
130 g Greek yogurt
200 g flour
170 g sugar
1.5 tsp baking soda
40 g cocoa, sifted
8 g vanilla sugar
1 tsp salt

For the ganache:

160 g dark chocolate (preferably 90–100% cocoa)
4 tbsp TOPIKÁ extra virgin olive oil (original)
1 tbsp vanilla extract
pinch of salt
220 g icing sugar
coarse sea salt, for garnish

18-24 cm cake tin (I used a 24 cm so the cake is low, a taller smaller tin will work too)

Preheat the oven to 180°C (350°F). Grease a cake tin and line it with baking paper.
Beat the eggs with the sugar and vanilla sugar for 1 minute until fluffy using a (hand) mixer with a whisk.

Add the TOPIKÁ olive oil and Greek yoghurt and mix briefly until smooth.
In another bowl, combine the flour, baking soda, cocoa, and salt. Gradually add this mixture to the wet mixture and mix with a spatula or whisk until smooth.
Pour the batter into the prepared cake tin. Bake the cake in the center of the oven for 35–45 minutes. After 35 minutes, test with a skewer; it should come out clean. Let the cake cool completely.

Meanwhile, melt the dark chocolate in a double boiler with the TOPIKÁ olive oil, vanilla extract, and a pinch of salt. Once melted, remove the bowl from the heat and gradually add the powdered sugar, stirring constantly until fully incorporated. You'll have a thick, glossy ganache. Let the ganache cool at room temperature for 20-30 minutes, stirring every 5 minutes to maintain a smooth texture.

Spread the ganache over the completely cooled cake. Garnish with coarse sea salt. Enjoy!