Grease a 9 inch spring form tin with a little olive oil, and line the base with parchment paper, set aside
Measure cocoa powder into a large jug, and pour in the water and vanilla. Whisk until a smooth paste forms, and set aside to cool
In a small bowl, combine almond flour, baking soda, and salt. Set aside
In a large bowl, combine olive oil, sugar and eggs. Beat vigorously until well combined and airy. I like to use my kitchenaid mixer for this, but an electric whisk will work fine too.
Turn the whisk to low and slowly mix in the cocoa mixture. Tip in the almond flour mixture and continue whisking on low until fully combined.
Tip mixture into the prepared tin, and bake for 40-45 minutes until the edges of the cake are set, but the center is slightly soft
Remove the cake, and leave to cool in the tin for 10 minutes, and then allow to cool completely on a wire rack
Make the orange mascarpone: tip mascarpone, orange zest and juice into a bowl, and whisk until fully combined
Serve cake at room temperature with the whipped mascarpone
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/30-lessons-for-30-years-and-cake/