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Chocolate Olive Oil Cake
From smittenkitchen.com
8 to 12
45 min
A nearly pitch-black vegan chocolate cake made with olive oil and cocoa, topped with a glossy chocolate glaze.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepLine bottom of 9-inch round cake pan with parchment paper | ||||||
| prepCoat pan bottom and sides with nonstick cooking spray | ||||||
| 1 1/2 cups / 195 g all-purpose flour | Whisk flour, cocoa, baking soda, salt & 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 |
| 3/4 cup / 60 g unsweetened cocoa powder, sifted if lumpy | ||||||
| 1 1/2 tsp baking soda | ||||||
| 1/2 tsp fine sea salt | ||||||
| 3/4 cup / 150 g granulated sugar | ||||||
| 3/4 cup / 145 g dark brown sugar | ||||||
| 1/2 cup / 120 ml olive oil | ||||||
| 1 1/2 cups / 355 ml water or coffee | ||||||
| 1 tbsp / 15 ml cider vinegar or white vinegar | ||||||
| 3/4 cup / 135 g semisweet chocolate chips | Microwave glaze ingredients, whisk smooth | |||||
| 2 tbsp / 10 g cocoa powder | ||||||
| 3 tbsp / 45 ml olive oil | ||||||
| 1 tbsp / 20 g light corn syrup | ||||||
| A pinch or two of flaky sea salt | ||||||
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