Chocholate olive oil.cake

 YIELD

Serves 8 to 12

PREP TIME10 minutes

COOK TIME25 minutes to 35 minutes

INGREDIENTS

• 3/4 cup unsweetened cocoa powder, natural or Dutch-process
• 1 cup granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 3/4 cup extra-virgin olive oil, plus more for coating the pan
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup boiling water
• Freshly whipped cream, for serving
• Chopped toasted hazelnuts, for serving

INSTRUCTIONS

1. Place a rack in the middle of the oven and preheat the oven to 325°F.

2. Line the bottom of a 9-inch springform pan or an 8- or 9-inch (20 or 23 cm) round cake pan with parchment paper. Coat the paper and sides of the pan with olive oil. Set aside.

3. In a large bowl, whisk the cocoa powder, sugar, salt, baking powder, and baking soda, breaking up any large clumps of cocoa powder, until combined.

4. Add the olive oil, eggs, egg yolk, and vanilla. Whisk to combine. Add the flour and stir with a rubber spatula until the batter is almost smooth with just a few small lumps; do not overmix. Mix in the boiling water. Pour the batter into the prepared pan.

5. Bake until the edges of the cake have begun to pull away from the sides of the pan and a tester inserted into the middle comes out clean with just a few crumbs, 25 to 35 minutes.

6. Transfer the cake in its pan to a cooling rack and let cool for 10 minutes before removing it from the pan. Run a knife around the cake to loosen it. If using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate, peel away the parchment, and flip it back onto the rack or serving plate.