In a large mixing bowl fitted with the paddle attachment, beat the sugar, eggs, olive oil and vanilla extract on medium-high speed for 4-5 minutes. The mixture will be pale yellow in color and ribbon-y.
Top with powdered sugar and fresh berries, slice and enjoy!Cool the cake in the pan for 15 - 20 minutes. Gently release the side of the springform pan and allow the cake to cool for 5-10 more minutes. Transfer the chocolate oil cake to a serving plate or serve right from the pan.