Step 1

​Preheat the oven to 350 °F, 180 °C.

Step 2

​Remove the phyllo from its packaging and keep it rolled up. Thinly slice the phyllo and spread it on a clean work surface to dry up. About 1 hour.

Step 4

Alternatively, bake the phyllo strips in the air fryer at 300 °F for 5-7 minutes.

Step 7

In the meantime, make the syrup by combining all of the syrup ingredients together in a small saucepan.

Step 8

Bring to a boil. Reduce to a simmer and cook about 5-6 minutes. Remove from heat and allow to completely cool.

Step 9

​Beat the sugar and eggs together until thick and pale yellow in color. Add the baking powder and mix until incorporated.

Step 10

​Whisk in the olive oil, yogurt, orange juice, salt, and vanilla extract.

Step 11

​Mix in the phyllo slices, a handful at a time. Use 2 forks to mix them in evenly.

Step 12

Fold in the orange zest and the chocolate.

Step 13

Pour into a 9 inch by 13 inch baking pan.

Step 14

​Bake for about 1 hour. The cake will be golden when ready.

Step 15

As soon as the cake comes out of the oven, poke some holes with a skewer or tooth pick and pour the syrup over it.

Step 16

Allow to cool completely, about 1-2 hours, before serving.

Step 17

​This cake is very sweet. It tastes best with unsweetened whipped cream or with dark chocolate ganache drizzled on top. Some bittersweet chocolate curls would also taste fantastic with this cake.

Step 18

​Enjoy!