Preheat oven to 350 Degrees F.
Spray a 9 or 10 inch cake pan with nonstick spray and line the bottom with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, sugar, and salt.
In a separate medium bowl, whisk together olive oil, eggs, vanilla, milk, and coffee until blended.
Add liquid to the flour mixture and mix together until no traces of flour remain.
Pour cake batter into the prepared pan and bake for 60-75 minutes, until the a cake tester comes out just clean.
Allow cake to cool in the pan for 20 minutes before inverting onto a cooling rack to cool for at least two hours.
Serve dusted simply with powdered sugar, or with a cherry compote and whipped cream if desired.