Dutch Chocolate EVOO Cake

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.