Chocolate Olive Oil Cake

Servings: 8 to 12

Time: 45 Minutes

This rich, moist chocolate olive oil cake is not only delicious but also vegan-friendly. It works wonderfully as a layer cake, and the glaze can also be made vegan with dairy-free chocolate chips. Whether you use water or coffee, the cake is packed with flavor.

INGREDIENTS

For the Cake:

• 1 1/2 cups (195 grams) all-purpose flour
• 3/4 cup (60 grams) unsweetened cocoa powder, sifted if lumpy
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup (150 grams) granulated sugar
• 3/4 cup (145 grams) brown sugar
• 1/2 cup (120 ml) olive oil
• 1 1/2 cups (355 ml) water or coffee
• 1 tablespoon (15 ml) cider vinegar or white vinegar

For the Glaze:

• 3/4 cup (135 grams) chocolate chips
• 2 tablespoons (10 grams) cocoa powder
• 3 tablespoons (45 ml) olive oil
• A pinch or two of flaky sea salt

Click here to buy all the ingredients for this yummy Chocolate Cake

Instructions

Make the Cake:

1. Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides and bottom with nonstick cooking spray.
2. In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, salt, and granulated sugar. Add the brown sugar and olive oil, and whisk until combined.
3. Pour in the water (or coffee) and vinegar, and whisk until the batter is smooth.
4. Pour the batter into the prepared pan. Bake for 30 to 35 minutes, until the top is springy and a tester inserted into the center comes out with a few sticky crumbs (not wet batter).
5. Let the cake cool in the pan on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cake, then invert it onto the rack to cool completely.

Make the Glaze:

1. In a medium microwave-safe bowl, combine the chocolate chips, cocoa powder, olive oil, and salt. Microwave in 15 to 30 second increments, stirring between each, until the chocolate is melted and smooth.
2. Pour the glaze over the cooled cake, using a spatula to gently spread it and let it drip down the sides.

Storage

• The cake keeps well at room temperature for 2 to 3 days.
• It can be stored in the refrigerator for up to a week. Even on day 4, it remains as moist as on the first day – truly a miracle!

Source: Smitten Kitchen