Ingredients:
- ½ cup Premium EVOO
- 3 ounces bittersweet chocolate (chopped or chips)
- ¾ cup all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp table salt
- 1 cup sugar plus 2 TBSP
- 2 large eggs plus 1 large yolk (room temperature)
- ½ cup milk
- 1 Tbsp Powdered sugar (optional)
PRO TIPS: We recommend sifting your cocoa if it’s lumpy. Using our mild, Premium EVOO adds a sweet, malty flavor with a confectionary center and delicate floral notes. Make sure your springform pan is properly closed and secured. Place a rimmed baking sheet on the lowest rack of the oven.
Instructions:
- Adjust oven rack to middle position and preheat oven to 350°. Lightly spray the bottom and sides of a 9” springform pan with vegetable spray. Wipe the sides of the pan with a paper towel, leaving only a thin coating
- Combine EVOO and chocolate in a glass bowl and microwave until chocolate is melted (about a minute). Stir to combine.
- Whisk together flour, cocoa, baking powder, baking soda and salt in a separate medium sized bowl.
- In a large bowl, whisk 1 cup of the sugar, eggs, and yolk until combined. Whisk in EVOO mixture until fully incorporated. Now whisk in milk until incorporated.
- Whisk in flour mixture just until smooth. Pour batter into the prepared pan and sprinkle remaining 2 Tbsp of sugar lightly over the top.
- Gently tap the pan on the counter to help any surface air bubbles to rise to the top.
- Bake until a toothpick or skewer inserted diagonally into a crack and aimed towards the center comes out with only a few crumbs attached. About 30 - 35 minutes.
- Transfer the pan to a wire rack to cool completely.
- Don’t forget to run a knife along the edge of the cake to loosen the sides before opening the springform. Release springform collar
- Slice and enjoy! Serve cake warm or room-temp with fresh fruit, whipped cream, a dusting of powdered sugar or ice cream. Wrapped cake can be stored at room temperature for up to 3 days.