I wanted to share a beautiful and comforting cake with you, in hopes to bring joy into your kitchens. This might be the ultimate, moist and squidgy chocolate cake recipe to have in your baking collection. It’s the perfect year-round dessert!
I love to bake with good extra virgin olive oil because it adds a wonderful, rich flavour to cakes, tortes, brownies, and bread. Baking with olive oil also gives baked goods a light texture. Baking with it – instead of butter, is a good way to cut saturated fat. Plus, olive oil is loaded with monounsaturated fat, which promotes good cholesterol. Good olive oil is and has always been a part of my life in the kitchen. My mom has had olive oil imported from Greece for as long as I can remember and I have always gotten my stash from her. I have never taken a drop of it for granted. It’s like liquid gold in my house. And this Chocolate Olive Oil cake has become my go-to cake during this time at home.
3/4 cup granulated sugar
3/4 cup dark brown sugar
1/2 cup olive oil
1 1/2 cups water or coffee
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 cup unsweetened cocoa
1/2 teaspoon fine sea salt
1 tablespoon cider vinegar or white vinegar
3/4 cup semisweet chocolate chips
2 tablespoons cocoa powder
3 tablespoons olive oil
1 tablespoon light corn syrup
A pinch or two of flaky sea salt
Make the cake
Line the bottom of a 9-inch springform pan with a round of parchment paper. Then generously coat the parchment paper and the sides of the pan with non-stick cooking spray. Set aside.
In a large mixing bowl, whisk together flour, cocoa, baking soda, salt and granulated sugar until combined. Add brown sugar and olive oil, and whisk to combine. Whisk in water and vinegar until smooth.
Pour the batter into the prepared pan. Bake until a toothpick inserted into the center of the cake comes out clean or with a few cooked crumbs attached, 30 to 35 minutes.
Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
Make the glaze
In a medium bowl, combine chocolate, cocoa powder, olive oil, corn syrup, and salt. Then melt mixture in the microwave in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth. Pour over the completely cooled cake and use a spatula to gently nudge it down the sides.
Cake is kept at room temperature for 2 to 3 days and up to a week in the fridge.