Description
A simple, moist chocolate cake made with olive oil instead of butter.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup whole milk
- 1/2 cup extra virgin olive oil
- 1 teaspoon vanilla extract
- 1/2 cup hot water or coffee
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- Add the sugar, eggs, milk, olive oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined.
- Carefully pour in the hot water or coffee and mix on low speed until the batter is smooth. The batter will be thin.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Dust with powdered sugar before serving for a simple finish.
- You can substitute the hot water with hot brewed coffee for a deeper chocolate flavor.
- This cake keeps well at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 35
- Sodium: 250
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 5
- Cholesterol: 55
Keywords: chocolate cake, olive oil cake, moist cake, simple dessert, cocoa