Chocolate Olive Oil Cake

Dressed up or served unadorned, this dark, rich version of a chocolate cake comes together even more easily than the original.

½ cup extra-virgin olive oil

3 ounces (85 grams) bittersweet chocolate, chopped

¾ cup (3¾ ounces; 106 grams) all-purpose flour

¼ cup (¾ ounces; 21 grams) Dutch-processed cocoa powder

¾ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon table salt

1 cup (7 ounces; 198 grams) sugar plus 2 tablespoons, divided

2 large eggs plus 1 large yolk

½ cup milk

Directions at americastestkitchen.com

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