Chocolate Olive Oil Cake (steam oven).

You can make this recipe in a regular oven. Instructions below.

Recipe from Smitten Kitchen’s “Chocolate Olive Oil Cake” by Deb Perelman.

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Serves: 8-12
Time: 45 minutes

Ingredients:

Cake:

1 1/2 cups all-purpose flour (210g)

3/4 cups unsweetened cocoa powder (60g)

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

3/4 cup granulated sugar (150g)

3/4 cup brown sugar (145g)

1/2 cup olive oil

1 1/2 water or coffee

1 tablespoon vinegar (white or apple cider vinegar)

Glaze:

3/4 cup semisweet chocolate chips (135g)

2 tablespoon cocoa powder (10g)

3 tablespoons olive oil

1 tablespoon corn syrup

Flaky sea salt

Instructions:

1.   Preheat steam oven to 325° Convection Humid mode. If using a regular oven, preheat to 350° Bake. Line a 9-inch round cake pan with parchment paper and spray the bottom and sides cooking spray.

2. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt, granulated sugar, and brown sugar. Add olive oil and whisk until combined. Add water (or coffee) and vinegar and whisk until smooth. Pour batter into prepared pan and bake for 30 minutes or until a tester comes out with a few sticky crumbs.

3. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack until it is completely cooled.

4. For the glaze, combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a bowl. Microwave in 15 to 30 second increments, stirring between each until mixture is melted and smooth.