📖 Instructions

1. Preheat your oven to 325°F (160°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper. This prevents sticking and ensures easy removal.
2. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Make sure there are no lumps!
3. In a separate large bowl, whisk together the eggs, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with a mixer.
4. Gradually pour in the olive oil while continuing to whisk on low speed. Ensure the oil is fully incorporated before moving to the next step.
5. Add the chopped fresh basil to the wet ingredients. Stir gently to combine. Oh, and don't forget to smell the aroma! Basil and olive oil are an aromatic combo!
6. In a small saucepan or microwave-safe bowl, heat the heavy cream until it's just simmering. Be careful not to boil it!
7. Place the chopped dark chocolate in a heatproof bowl. Pour the hot heavy cream over the chocolate and let it sit for a minute to soften the chocolate.
8. Gently whisk the chocolate and cream together until smooth and glossy. This ganache is going to be decadent!
9. Gradually add the melted chocolate ganache to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
10. Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, don’t overmix; a few streaks of flour are okay. They'll disappear as the cake bakes.
11. Pour the batter into the prepared springform pan and spread evenly. Tap the pan gently on the counter to release any air bubbles.
12. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out with just a few moist crumbs attached. Baking times can vary, so keep an eye on it!
13. Let the cake cool in the pan for 15-20 minutes before releasing the springform. Transfer the cake to a wire rack to cool completely.
14. Once the cake is completely cool, prepare the chocolate glaze. If it seems a little too thick, you can add a teaspoon of milk until its pourable.
15. Pour the chocolate glaze over the cooled cake, allowing it to drip down the sides. Use an offset spatula to spread the glaze evenly. Garnish with fresh basil leaves or edible flowers, if desired.
16. Let the glaze set for at least 30 minutes before slicing and serving. Patience is a virtue! Enjoy this Mediterranean escape in every bite!