Chocolate Olive Oil Cake
An intensely rich, decadent chocolate cake that stays moist days after being made thanks to the olive oil.
Servings: 1 8 inch cake
Ingredients
Cake:
- 1½ cups all-purpose flour
- ¾ cup cocoa powder unsweetened
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- ½ cup olive oil
- 1½ cups freshly brewed coffee
- 1 tablespoon white vinegar
Glaze:
- ¾ cup (120g) semi-sweet chocolate chips *see note above
- 2 tablespoons cocoa powder
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- Pinch flaky sea salt
Instructions
Make the cake:
- Preheat oven to 350°F (177°C). Line an 8-inch cake pan with parchment paper spray with non-stick cooking spray. Set aside.
- In a large bowl, sift the flour, cocoa powder, baking soda and salt. Add the granulated sugar and whisk to combine. Next, add the brown sugar and olive oil and whisk together. Add coffee and vinegar and whisk until smooth.
- Pour into prepared pan and bake in the oven for 30-35 minutes or until a toothpick inserted into the center comes out clean. Place pan on wire rack to cool for 10 minutes, then run a knife around the edge and invert cake onto rack to cool completely.
Make the glaze:
- Place the chocolate chips in a heatproof bowl over a saucepan of simmering water. Stir continuously until melted. In a medium bowl, combine melted chocolate, cocoa powder, olive oil and maple syrup. Whisk until smooth. Once the cake is completely cool, pour the glaze over it and use a spatula to gently push it down the sides. Sprinkle cake with a pinch of flaky sea salt.
Notes
- Store cake in an air-tight container at room temperature for up to 3 days. Store in the refrigerator for up to 1 week.
- Cake (without the glaze) can be frozen for up to 2 months.