For the cake:
125g Bertolli Extra Light Olive oil
10g Cocoa powder
2g Baking powder
Mix the egg with the sugar thoroughly and beat until bubbles form. Slowly add in the Extra Light Olive oil, while continuing to stir the mixture.
Add in the rest of the ingredients and mix well, using a whisk.
Pour into a cake mold lined with baking paper and bake for 15 minutes at 180º C.
Let cool and remove the cake from the mold.