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Heat the oven to 200C (180C fan)/390F/ gas 6 and line a 22cm cake tin with baking paper.
In a small saucepan over a low heat, warm the olive oil for a couple of minutes, then turn off the heat. Add the chocolate, leave to melt, stirring gently now and then, then set aside.
Put the flour, sugar, cocoa and salt into a large bowl. Whisk with a fork until well combined, then stir in the chocolate mixture, vanilla extract, almond milk and passion fruit pulp. Use a large spoon to mix to a smooth batter, then scrape into the cake tin.
Bake for 25 minutes, remove from the oven and leave to cool in the tin. Dust with more cocoa, if using, slice and serve.