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olive oil chocolate cake
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Olive Oil Chocolate Cake

Course Dessert
Keyword cake, chocolate, dairy free, vegan
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12 people

Ingredients

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups unbleached all purpose flour
  • 1 tsp kosher salt
  • 1 1/2 tsp baking soda
  • 2 tsp instant coffee
  • 3/4 cup dark brown sugar
  • 3/4 cup sugar
  • 1/2 cup mild olive oil (not extra virgin)
  • 2 tsp pure vanilla extract
  • 1 1/2 cups water
  • 1 tablespoon white vinegar

Chocolate Glaze

  • 3/4 cup semisweet chocolate chips regular or vegan
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon light corn syrup
  • 3 tablespoons mild olive oil (not extra virgin)
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9" cake pan with a parchment circle. Spray the pan well with nonstick cooking spray. Set aside

  2. In a large bowl, combine the flour, cocoa powder, baking soda, kosher salt, instant coffee, brown sugar, white sugar. Whisk to fully combine, leaving no lumps of sugar.

  3. Add the olive oil, water, vanilla extract, and white vinegar. Whisk to combine. Pour the batter into the prepared pan. Bake 45-50 minutes, until a skewer comes out clean. A few moist crumbs are ok. Set aside to cool for 15 minutes. Then invert the cake onto a plate, and allow to cool completely.

  4. Meanwhile, make the glaze. In a small sauce pan, combine the chocolate chips, cocoa powder, olive oil, corn syrup, vanilla, and salt over medium-low heat. Whisk until the chocolate has melted, and the glaze is really smooth. Remove from heat, and pour over the cooled cake. Use an offset spatula or a knife to spread the glaze. Top with berries, sprinkles, chocolate shavings, BE CREATIVE!