Chocolate Olive Oil Cake
Makes 1 (9-inch) cake
  • ⅔ cup (50 grams) Dutch process cocoa powder, sifted
  • ½ cup (120 grams) boiling water
  • 1 cup (200 grams) granulated sugar
  • 1 cup (220 grams) firmly packed light brown sugar
  • ¾ cup (168 grams) extra-virgin olive oil
  • 3 large eggs (150 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1¼ teaspoons (6.25 grams) baking powder
  • 1 teaspoon (3 grams) kosher salt
  • Whipped Ganache (recipe follows)
  1. Preheat oven to 350°F (180°C). Line bottom of a 9-inch springform pan with parchment paper; butter sides of pan.
  2. In a small bowl, whisk together cocoa and ½ cup (120 grams) boiling water. Let cool slightly.
  3. In a large bowl, whisk together sugars, oil, eggs, and vanilla until well combined.
  4. In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to sugar mixture alternately with cocoa mixture, beginning and ending with flour mixture, whisking just until combined after each addition. (Batter will be thin.) Pour batter into prepared pan.
  5. Bake until a wooden pick inserted in center comes out with just a few moist crumbs, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Top with Whipped Ganache. Serve immediately. Cover and refrigerate for up to 3 days.
Recipe by Bake from Scratch at