Description
A simple and flavorful chocolate olive oil cake that makes regular cake absolutely decadent!
Ingredients
Units
Scale
- 1/2 cup Extra Virgin Olive Oil
- 3 ounces (85g) Semisweet Chocolate, chopped
- 3/4 cup (106g) All Purpose Flour
- 1/4 cup (21 g) Dutch Process Cocoa Powder
- 1/4 tsp Espresso Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Sugar + 2 Tbsp for Crackle Topping
- 3 Large Eggs, room temperature
- 1/2 cup Milk (or buttermilk) - yes, you can also use a non-dairy option milk
- 1/2 tsp Vanilla Extract
Instructions
- Preheat your oven to 350 degrees. Place the oven rack in the middle position. For this cake, use a 9-inch springform pan. Lightly spray with non stick spray, or olive oil spray (to keep it in the same line).
- To melt the chocolate – In a small bowl, add in the olive oil and chocolate and melt in the microwave for about 50 seconds to 1 minute. Or you can use a heat proof bowl over a double boiler, over simmering water that does not touch the bottom of the bowl. Stir frequently until the chocolate is 85% melted, then remove to stir and allow the residual heat to melt the chocolate.
- In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, baking powder, and espresso powder. Set aside.
- In a third bowl, whisk together the sugar, and eggs until light and fluffy. Whisk in the olive oil and chocolate mixture. Whisk to combine, and add in vanilla extract and milk. Mix completely. Lastly stir in flour mixture until just combined and no flour streaks remain. It is a loose batter.
- Pour the cake into the sprayed olive oil springform pan. Sprinkle with two tablespoons of additional white sugar over the top to create a crackle crust. Bake for 30 to 35 minutes, until a toothpick inserted into a crack in the cake comes out with just a couple moist crumbs. Bake times may vary depending on your oven, so be mindful.
- Allow to cool on a wire rack for 2 hours in the pan, before removing from the springform pan. Slice and serve when completely cooled.
Notes
Adapted from America’s Test Kitchen Olive Oil Cake