Chocolate Olive Oil Cake
Dressed up or served unadorned, this dark, rich version of a reader favorite comes together even more easily than the original.
Gather Your Ingredients
Key Equipment
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.
Instructions
1.
Adjust oven rack to middle position and heat oven to 350 degrees. Lightly spray bottom and sides of 9-inch springform pan with vegetable oil spray. Using paper towel, wipe sides of pan, leaving only thin film of oil. Combine olive oil and chocolate in bowl and microwave until chocolate is melted, about 1 minute. Stir until combined. Whisk flour, cocoa, baking powder, baking soda, and salt together in medium bowl.
2.
Whisk 1 cup sugar, eggs, and yolk in large bowl until combined. Whisk in olive oil mixture until fully incorporated. Whisk in milk until incorporated. Whisk in flour mixture until smooth. Transfer batter to prepared pan; sprinkle remaining 2 tablespoons sugar over surface. Secure pan clip with your hand to prevent pan from opening and rap pan gently on counter to dislodge surface air bubbles. Bake until skewer inserted diagonally into crack and aimed toward center of cake comes out with few crumbs attached, 30 to 35 minutes.
3.
Transfer pan to wire rack and let cake cool completely, about 2 hours. Run knife around edge of cake to loosen. Remove side of pan. Cut cake into wedges and serve. (Leftover cake can be wrapped and stored at room temperature for up to 3 days.)
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