Mediterranean Chocolate & Olive Oil Cake

Rich, dense, and deeply chocolatey, this cake swaps butter for fruity olive oil, a trick bakers across Italy and Spain use for a moister crumb and a subtle savory edge that balances the sweetness. It comes together in one bowl and needs no frosting to impress.

Ingredients

• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 2/3 cup extra virgin olive oil
• 2 large eggs
• 1 cup warm water
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

Instructions

1. Prep
   Preheat the oven to 350°F (175°C) and grease an 9-inch round cake pan.
2. Mix dry ingredients
   Whisk together flour, cocoa powder, baking soda, and salt.
3. Mix wet ingredients
   In another bowl, whisk sugar, olive oil, and eggs until smooth, then stir in warm water and vanilla.
4. Combine
   Fold the dry ingredients into the wet mixture until smooth.
5. Bake
   Pour into the prepared pan and bake for 30-35 minutes, until a toothpick comes out clean.
6. Serve
   Cool completely before dusting with powdered sugar and slicing.