Chocolate Olive Oil Cake
From smittenkitchen.com
45 min8 to 12
A nearly pitch-black vegan chocolate cake made with olive oil and cocoa, topped with a glossy chocolate glaze.
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| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine bottom of 9-inch round cake pan with parchment paper and coat with nonstick cooking spray | ||||||
| 195 g all-purpose flour | Whisk flour, cocoa, baking soda, salt & granulated sugar | Add brown sugar & olive oil, whisk to combine | Add water & vinegar, whisk until smooth | Pour into pan, bake 350°F / 175°C, 30–35 min | Cool in pan 10 min, turn out onto rack | Pour glaze over cooled cake, nudge down sides |
| 60 g unsweetened cocoa powder, sifted if lumpy | ||||||
| 1 1/2 teaspoons baking soda | ||||||
| 1/2 teaspoon fine sea salt | ||||||
| 150 g granulated sugar | ||||||
| 145 g dark brown sugar | ||||||
| 120 ml olive oil | ||||||
| 355 ml water or coffee | ||||||
| 15 ml cider vinegar or white vinegar | ||||||
| 135 g semisweet chocolate chips | Combine chocolate, cocoa, oil, corn syrup & salt | Microwave glaze 15–30 sec increments, stir until melted | ||||
| 10 g cocoa powder | ||||||
| 45 ml olive oil | ||||||
| 20 g light corn syrup | ||||||
| A pinch or two of flaky sea salt | ||||||
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