Dark Chocolate Olive Oil Cake
A rich chocolate version of a Mediterranean classic dessert.
Servings: 8
Ingredients
- 1/2 cup of dark chocolate cocoa powder
- 1/2 cup of water, hot
- 3/4 cup of olive oil
- 2 teaspoons of vanilla extract
- 1 cup of granulated sugar
- 3 large eggs
- 1 1/4 cups of all purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 teaspoons of espresso powder
- flaky sea salt (for garnishing)
- whipped cream (for serving)
Instructions
- Preheat your oven to 350 degrees
- In a large bowl, whisk 1/2 cup of hot water with 1/2 cup of dark chocolate cocoa powder until smooth
- Add 3/4 cup of olive oil and 2 teaspoons of vanilla extract and whisk to combine
- Add 1 cup of granulated sugar and 3 large eggs and whisk vigorously until creamy and fully combined
- Add 1 1/4 cups of all purpose flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt and 2 teaspoons of espresso powder and whisk until just combined
- Prepare a 9 inch springform pan by greasing the interior and lining the bottom with parchment paper
- Transfer the cake batter into the prepared pan
- Bake the cake for 30-35 minutes on the center rack of a 350 degree oven
- When a toothpick will come from the center of the cake clean, transfer the cake pan to a heat proof surface and let the cake cool for 5 minutes before transferring the cake directly onto a cooling rack
- Lightly sprinkle the warm cake with some flaky sea salt
- Serve with whipped cream
- Store leftovers in an airtight container at room temperature