Chocolate Olive Oil Cake
Servings: 8
Calories: 371kcal
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Ingredients
- 1/4 cup extra virgin olive oil
- 1/2 cup Dutch process cocoa powder
- 1 cup unbleached, all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons instant espresso powder
- 3/4 cup water room temperature
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1/4 cup labneh or plain Greek yogurt
- 2 teaspoons pure vanilla extract
Chocolate Fudge Frosting
- 3/4 cup chocolate chips at least 60% cacao
- 3 tablespoons salted butter room temperature, cut into 1-inch pieces
Instructions
- Arrange an oven rack to the middle position and preheat the oven to 350℉. Use a teaspoon of the olive oil to coat the interior of an 8-inch round cake pan. Line the base of the pan with a parchment round then coat the parchment lightly with oil. Dust the parchment and sides of the pan with a teaspoon of the cocoa powder.
- In a medium bowl, whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder.
- In a large liquid measuring cup or bowl, whisk to combine the oil, water, egg, egg yolk, labneh, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk thoroughly until smooth. Pour the batter into the prepared pan.
- Bake for 32-38 minutes, or until the top of the cake springs back when touched and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes. Loosen the cake by running a knife around the perimeter and gently shaking it from side to side. Flip the cake onto a plate, then flip it again onto a serving platter so the top is right side up. Let it cool to room temperature, about 30 minutes.
- Make the fudge frosting. In a medium microwave safe bowl, heat the chocolate chips in 30 second bursts, stirring between each burst, until nearly melted (about 90 seconds total). Stir the chips and allow the rest to melt as it sits for a few minutes. Add the butter and stir until smooth.
- Frost the top of the cake and allow the frosting to set for at least 15 minutes. Cut into wedges and serve.
Nutrition
Calories: 371kcal | Carbohydrates: 52g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 358mg | Potassium: 179mg | Fiber: 2g | Sugar: 35g | Vitamin A: 196IU | Calcium: 52mg | Iron: 2mg
