Chocolate Olive Oil Cake

americastestkitchen.com

Sarah

subheading: GATHER YOUR INGREDIENTS:

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

View Nutritional Information

subheading: KEY EQUIPMENT:

The Best Wire Racks

The Best Springform Pans

The Best Mixing Bowls

All-Purpose Whisks

note: BEFORE YOU BEGIN

We strongly recommend measuring your ingredients by weight. If your cocoa is lumpy, sift it before using. You can use any fresh, mild olive oil and milk of any fat level or even nondairy milk. If your springform pan is prone to leaking, place a rimmed baking sheet on the lowest rack to catch any drips. A plastic disposable knife works well for loosening the edge of the cake without damaging your pan. Serve this cake on its own or dressed up with berries and whipped cream, crème fraîche, or ice cream. We strongly recommend measuring your ingredients by weight. If your cocoa is lumpy, sift it before using. You can use any fresh, mild olive oil and milk of any fat level or even nondairy milk. If your springform pan is prone to leaking, place a rimmed baking sheet on the lowest rack to catch any drips. A plastic disposable knife works well for loosening the edge of the cake without damaging your pan. Serve this cake on its own or dressed up with berries and whipped cream, crème fraîche, or ice cream.

Directions at americastestkitchen.com

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