Olive Oil Chocolate Cake

1 3/4 c. cake flour
1 c. sugar
1/4 c. unsweetened cocoa powder, plus 2 Tbsp. for dusting after
1/2 tsp. salt
3/4 tsp. baking soda
1 tsp. vanilla
3/4 c. Mild EVOO
2/3 c. water
2 eggs
1 Tbsp. Espresso Balsamic
1 Tbsp. Saltwest Naturals Flor de Sal Sea Salt
ice cream (optional)

Preheat oven to 350F. Place flour, sugar, cocoa powder, salt and baking soda in a large bowl and whisk to combine. Add vanilla, olive oil, water, eggs and balsamic to the dry mixture and whisk until smooth.

Lightly spritz a round 9-inch cake pan with cooking spray. Add the batter to the pan and place in the oven. Bake for about 30 minutes or until toothpick in the center comes out clean. Remove from the oven and set aside to cool on a wire rack.

Once cooled, spoon additional cocoa powder into a fine mesh strainer and dust the top of the cake with the powder. Sprinkle the top of the cake with the sea salt, lightly crushing the crystals while sprinkling.

Slice and serve the cake - with ice cream if you like!

Note: Try this cake with a flavour Infused Olive Oil if you'd like to add more fun! A Butter or Sweet Butter Olive Oil will offer a very rich, caramel-like taste, or the Blood Orange Olive Oil will add citrus notes.

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