Chocolate Olive Oil Snacking Cake
This cake is very fudgy - this is not a light and airy cake with a fragile crumb. This is a dense, very chocolate-y cake - and honestly, I highly recommend throwing in a handful of chocolate chips into the mix, as those molten chips are sure to amp up the deep chocolate flavor in the best way. And did I mention that you should serve this cake with scoops of vanilla ice cream - particularly if you are eating it warm - because you absolutely should.
Ingredients
- 1 cup all-purpose flour
- 6 Tbsp Dutch process cocoa powder
- 1 1/2 tsp espresso powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/4 cup olive oil
- 1 1/2 tsp pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 large yolk
- 3/4 cup whole milk
Instructions
- Preheat the oven to 350°F. Grease an 8x8x2-inch pan with non-stick cooking spray or olive oil. Line the bottom with parchment.
- In a medium sized bowl, whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt.
- In a large bowl, whisk the oil, sugars and vanilla. Add the egg and the yolk, one at a time, and whisk to combine. Add the milk and whisk a final time.
- Add the dry ingredients to the wet and gently fold with a flexible spatula. Transfer the batter to the prepared pan.
- Bake for 30 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two.
- Let the cake rest for 10 minutes and then invert it onto a cooling rack and cool to room temp (or don’t . . . ).
- Serve dusted with confectioners’ sugar.