Chocolate Olive Oil Cake
MAKES 1 STANDARD LOAF
For the Cake
12⁄3 cups all-purpose flour 1⁄3 cup Dutch-process cocoa powder 1½ teaspoons baking powder 1½ teaspoons espresso powder ½ teaspoon kosher salt
1 cup dark brown sugar
2 large eggs
1 cup olive oil
1⁄3 cup buttermilk
2 teaspoons vanilla extract
½ cup boiling water
2⁄3 cup chopped semisweet chocolate
1. Preheat the oven to 350 degrees. Line the bottom and two longer sides of a 9" x 5" loaf pan with a piece of parchment paper (we’ll wait here for you to dig out that roll from the back of a drawer). While you’re at it, break out the butter—you’re gonna need it to grease the parchment paper and exposed pan sides.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, espresso powder, and salt.
3. In a large heatproof bowl, whisk the brown sugar and eggs together until smooth. Add the olive oil, buttermilk, and vanilla extract, then whisk until fully combined. Stir in the flour mixture using a spatula until just combined. Carefully stir in the boiling water, then fold in the chopped chocolate.
4. Pour the batter into your prepared loaf pan and smooth the top with a spatula or knife.
5. Bake for 55 to 60 minutes, or until you can stick a toothpick in the center and it comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. No wire rack? Use your stove grates or an oven rack.
For the Glaze
½ cup chopped semisweet chocolate 1 tablespoon Dutch-process cocoa powder 2 tablespoons olive oil
Pinch of flaky salt
1. In a medium heatproof bowl, combine all ingredients. Microwave in 15-second increments, stirring in between, until smooth.
2. Pour the glaze evenly over the (completely) cooled cake, and try not to dig in with your bare hands.