Chocolate Olive Oil Cake

Ingredients

• Cooking spray

• 3/4 cup (180 ml) water

• 1 1/2 teaspoons fine instant espresso powder (such as Delallo)

• 298 g granulated sugar (about 10 1/2 ounces; 1 1/2 cups)

• 170 g all-purpose flour (about 6 ounces; 1 1/3 cups)

• 42 g Dutch-process cocoa powder (about 1 1/2 ounces; 1/2 cup) (such as Guittard Cocoa Rouge)

• 1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight

• 3/4 teaspoon baking powder

• 1/2 teaspoon baking soda

• 2 large eggs, at room temperature

• 1/2 cup (120 ml) whole buttermilk

• 1/2 cup (120 ml) extra-virgin olive oil, plus more for drizzling (see notes)

• 1 tablespoon (15 ml) vanilla extract

• Confectioners' sugar, for dusting

• Vanilla ice cream, for serving, optional

Directions

1. Adjust oven rack to middle position and preheat oven 350°F (175°F). Lightly spray a 9-inch round cake pan with cooking spray. Line bottom of pan with parchment paper, and set aside.

2. In a small bowl, whisk 3/4 cup water and espresso powder until fully dissolved, about 30 seconds. Set aside.

3. In a large bowl, whisk granulated sugar, flour, cocoa, salt, baking powder, and baking soda. Add eggs, buttermilk, olive oil, vanilla, and reserved dissolved espresso powder. Stir until combined. Pour batter into prepared pan.

4. Bake until a wooden pick inserted into center of cake comes out with just a few moist crumbs, 40 to 45 minutes. Transfer cake to a wire rack and let it cool in the pan for 15 minutes. Using a butter knife or offset spatula, gently loosen edges of cake from pan. Invert cake onto wire rack and return cake right side up. Let cake cool to room temperature, about 1 hour. Transfer cake to a serving plate, carefully peeling off parchment paper. Drizzle with additional olive oil, dust with confectioners' sugar, and serve with vanilla ice cream, if using.