Chocolate Olive Oil Cake Recipe

Preheat the oven to 350F/177C. Grease and line a 13" x 9" pan with baking spray and parchment paper and set it aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt and espresso powder, if using.
360 grams all-purpose flour spooned and leveled, 400 grams granulated sugar, 40 grams unsweetened cocoa powder spooned and leveled, 2 tsp baking soda, 1/2 tsp fine sea salt, 1/2 tsp espresso powder optional
In a medium bowl, whisk together the vinegar, vanilla, olive oil and water until they're well combined.
2 Tbsp apple cider vinegar, 2 tsp vanilla extract, 160 mL Bertolli's Olive Oil, 480 mL cold water
Pour the wet ingredients over the flour mixture and whisk them until they're fully combined. Pour the chocolate cake batter into the prepared pan.
Bake for about 30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Set it aside to cool completely.

In a small saucepan, over low-medium heat, bring the heavy cream to a simmer and then add the chocolate.
180 mL heavy cream, 340 grams dark chocolate chopped
Stir the mixture until it's smooth and glossy. Remove from the heat and whisk in the vanilla extract.
1/2 tsp vanilla extract

Allow the ganache to cool for about 5-10 minutes, whisking intermittently. Then pour the ganache over the cake and spread it out evenly over the cooled cake. Refrigerate the cake until the ganache is set.

Chocolate olive oil cake can be served cold or at room temperature.

For clean slices, refrigerate the cake until the ganache is hardened and then use a hot knife (wiping the knife between each cut) to slice.

To keep fresh, store it refrigerated in an airtight container.

Add a pinch of salt to the chocolate ganache to make it salted dark chocolate!

Top with vanilla ice cream to make it extra indulgent!