Dark Chocolate Olive Oil Cake

Rich, moist, and deeply chocolatey - this olive oil cake is perfect for chocolate lovers. Stays fresh for days!

1Ingredients

• 3/4 cup (177 ml) EVGE extra virgin olive oil
• 1 cup (200 gr) sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup (118 ml) fresh orange juice plus zest of 1 orange (or use coffee, red wine, or water)
• 1/2 cup (50 gr) Dutch-processed dark cocoa powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 cup plus 2 tablespoons (135 gr) all-purpose flour
• 1/2 teaspoon baking soda
• Powdered sugar for dusting (optional)

2Instructions

1. 1Preheat oven to 325F (165C). Coat a 9x11 inch pan (or 9-inch round) with olive oil.
2. 2BLOOM THE COCOA: In medium bowl, whisk together your chosen liquid with cocoa powder, cinnamon, salt, and orange zest (if using). Whisk until smooth.
3. 3BEAT WET: Using electric mixer, beat sugar, olive oil, eggs, and vanilla for about 3 minutes until light and combined.
4. 4COMBINE: Reduce speed and add cocoa mixture, scraping down the sides.
5. 5ADD DRY: Gradually beat in flour and baking soda until just combined. Don't overmix.
6. 6BAKE: Pour into prepared pan. Bake approximately 45 minutes until edges are set and toothpick comes out clean.
7. 7COOL: Let cool completely in pan on wire rack. The cake continues cooking as it cools.
8. 8SERVE: Dust with powdered sugar before serving if desired.

3Tips & Notes