Preheat your oven to 325°F (163°C). Prepare a 9-inch (23 cm) springform or cake pan by greasing it and lining the base with parchment paper for easy removal.

Warm the coffee, water, or tea until it is very hot, but not boiling. Whisk the cocoa powder and salt into the hot liquid until the mixture is smooth and lump-free.

In a separate bowl, combine the all-purpose flour and baking soda. Sift them together to ensure even distribution.

Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the sugar, eggs, olive oil, and vanilla extract on medium-high speed for 4-5 minutes. The mixture should turn pale, slightly thick, and form ribbons when dripped from the paddle.

With the mixer set to low speed, slowly pour in the warm cocoa-coffee mixture. Pause occasionally to scrape down the sides and bottom of the bowl to ensure all ingredients are well incorporated.

Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Stir just until combined; avoid overmixing to maintain a tender crumb.

Pour the batter evenly into the prepared cake pan. Smooth the top with a spatula for an even surface. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan for 15-20 minutes. Carefully release the springform sides, then let the cake cool for an additional 5-10 minutes. If desired, transfer it to a serving platter or serve directly from the pan.

Finish by dusting the top with powdered sugar and garnishing with fresh berries. Slice and enjoy this rich, moist chocolate olive oil cake!