METHOD

1. Preheat the oven to 170C
2. Beat eggs and Natvia for 8-10 minutes, until light and fluffy. Beat in the olive oil and vanilla.
3. Sift over the flour, cacao powder and sprinkle in the salt. Fold in with a spatula until combined.
4. Pour into a greased and lined 20cm cake tin. Bake for 20-25 minutes, until a skewer inserted comes out clean. Remove from the oven and stand to cool for 5 minutes before removing to a wire rack.
5. Heat the cream in a heat-proof bowl over a saucepan simmering with water. Add the chocolate and stir until melted and combined. Remove form heat and stir. Stand until thickened.
6. Dollop the ganache over the cake once cooled and sprinkle with extra cacao powder