Baked by an Introvert
Jen Sobjack
Chocolate Olive Oil Cake is so simple yet sophisticated enough to serve at a fancy dinner party. It’s not too sweet, has a deep chocolate flavor, and an impeccably tender crumb.
Add the coffee or water to a small saucepan and bring to a simmer over high heat. Once simmering remove from heat and whisk in the cocoa powder and salt. Set aside to cool.
In the bowl of a stand mixer fitted with the paddle attachment or with an electric hand mixer, beat the olive oil, sugar, eggs, and vanilla at medium-high speed for about 3 minutes.
Add in the cocoa mixture and continue mixing until well combined, stopping to scrape down the bottom and sides of the bowl as needed. Add the flour and baking soda and mix just until incorporated.
Pour the batter into the prepared pan and bake for 35-45 minutes, until the sides are set but it’s still slightly damp in the center. A toothpick inserted into the center should come up clean but with a few sticky chocolate crumbs clinging to it.