1-Bowl Dark Chocolate Olive Oil Cake Recipe
Prep Time:
15 minutes
Cook Time:
40 minutes
Servings:
1 9-inch cake
Ingredients
  • 1 ½ cups all-purpose flour
  • 1 ½ cups sugar
  • ¾ cup Dutch-process cocoa powder
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ tsp kosher salt
  • 2 large eggs, room temperature
  • ¾ cup sour cream
  • 2 teaspoons pure vanilla extract
  • 6 tablespoons best quality olive oil
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup powdered sugar
  • 2 tablespoons Dutch-process cocoa powder, sifted
  • 1 tablespoon instant espresso
  • 1 tablespoon heavy cream
  • 3 ½ ounces chopped 70% chocolate, melted and cooled
Directions
  1. Preheat the oven to 350 F.
  2. Prepare a 9-inch round cake pan by spraying it with nonstick spray and lining it with parchment paper.
  3. In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt.
  4. Whisk in the eggs, sour cream, vanilla, and oil.
  5. Whisk in hot tap water, ¼ cup at a time, until the batter is thick and ribbons, about ½ cup total.
  6. Transfer the batter to the prepared pan.
  7. Bake until the top springs back when lightly pressed, about 40 minutes.
  8. Let cool fully before frosting.
  9. To make the frosting, in a stand mixer beat the butter and powdered sugar until fluffy.
  10. Add cocoa powder, instant espresso, and heavy cream, and continue to beat until fully incorporated.
  11. Slowly drizzle in melted chocolate with the mixer running.
  12. Spread the frosting on the cooled chocolate cake.
  13. Slice and serve the chocolate cake.