175 minutes
A rich and moist chocolate cake made with extra-virgin olive oil, perfect for any occasion.
Bittersweet Chocolate, chopped
0 oz
cups
Dutch-Processed Cocoa Powder
cups
teaspoons
teaspoons
teaspoons
cups
each
each
cups
1. Preheat Oven
Begin by preheating your oven to 350 degrees Fahrenheit and adjusting the oven rack to the middle position. This ensures your cake bakes evenly.
2. Prepare Pan
Lightly spray the bottom and sides of a 9-inch springform pan with vegetable oil spray, then wipe the sides with a paper towel, leaving only a thin film of oil. This helps the cake release easily from the pan after baking.
3. Melt Chocolate
In a microwave-safe bowl, combine the olive oil and chopped bittersweet chocolate. Microwave the mixture for about 1 minute, until the chocolate is melted. Stir until the mixture is smooth and combined.
4. Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking powder, baking soda, and table salt. This will ensure that your dry ingredients are evenly distributed, preventing any lumps in your batter.
5. Mix Wet Ingredients
In a large bowl, whisk 1 cup of sugar, the eggs, and the yolk until the mixture is well combined. The sugar helps to create a light and airy texture in the cake.
6. Combine Chocolate and Wet Ingredients
Next, whisk the olive oil and melted chocolate mixture into the wet ingredients until they are fully incorporated. This step ensures a rich, chocolatey flavor throughout the cake.
7. Add Milk
Add the milk to the wet mixture and whisk until it is fully incorporated.
8. Combine Wet and Dry Ingredients
Gradually whisk the dry mixture into the wet mixture until the batter is smooth. This step is crucial for an even distribution of ingredients, resulting in a uniform and well-baked cake.
9. Prepare for Baking
Pour the batter into the prepared springform pan and sprinkle the remaining 2 tablespoons of sugar evenly over the surface. This creates a slightly crispy, caramelized top layer.
10. Bake Cake
Secure the pan clip with your hand to prevent the pan from opening and gently rap the pan on the counter to dislodge any surface air bubbles. This helps to ensure an even texture in your finished cake.
11. Bake Cake
Bake the cake for 30 to 35 minutes, or until a skewer inserted diagonally into a crack and aimed toward the center comes out with a few crumbs attached. This ensures the cake is baked through but still moist.
12. Cool Cake
Transfer the pan to a wire rack and let the cake cool completely, which will take about 2 hours. This cooling period is essential for the cake to set properly and makes it easier to remove from the pan.
13. Serve Cake
Once the cake has cooled, run a knife around the edge to loosen it. Remove the side of the pan, cut the cake into wedges, and serve.
The flavor of the olive oil is critical in this cake. Opt for a fruity, high-quality extra-virgin olive oil that complements the chocolate rather than overpowering it. Taste your olive oil first; if you enjoy it on its own, you'll love it in the cake.
Once you combine wet and dry ingredients, mix just until you no longer see streaks of flour. Overmixing can develop the gluten too much and result in a dense cake.
Ingredients should be at room temperature to emulsify better when combined. This is especially true for the eggs, which will trap air better when at room temperature, giving your cake a better rise.
Dutch-processed cocoa powder has a milder, more mellow chocolate flavor and darker color, which results in a rich, deep chocolaty cake. Make sure your cocoa powder is fresh for the best flavor profile.
The dark chocolate should be very finely chopped, almost like shavings, so that it melts quickly and distributes evenly throughout the cake, creating little pockets of chocolatey goodness.
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