Recipe of the week

Readers love our original olive oil cake and this new chocolate version is even easier, said Andrea Geary in Cook’s Illustrated. Use the weight measures for best results and serve the cake on its own, or dress it up with berries plus whipped cream, crème fraîche, or ice cream.

Chocolate olive oil cake

Vegetable oil spray • ½ cup extra-virgin olive oil • 3 oz bittersweet chocolate, chopped • ¾ cup (3¾ oz) all-purpose flour • ¼ cup (¾ oz) Dutch-processed cocoa powder • ¾ tsp baking powder • ¼ tsp baking soda • ½ tsp table salt • 1 cup (7 oz) sugar plus 2 tbsp, divided • 2 large eggs plus 1 large yolk • ½ cup milk • Adjust oven rack to middle position and heat oven to 350. Lightly spray bottom and sides of a 9-inch springform pan with vegetable oil spray. Using a paper towel, wipe sides of pan, leaving only a thin film of oil. Combine olive oil and chocolate in bowl and microwave until chocolate is melted, about 1 minute. Stir until combined. Whisk flour, cocoa, baking powder, baking soda, and salt together in a medium bowl. • Whisk 1 cup sugar, eggs, and yolk in large bowl until combined. Whisk in olive oil mixture until fully incorporated. Whisk in milk until incorporated. Whisk in flour mixture until smooth. Transfer batter to prepared pan; sprinkle remaining 2 tbsp sugar over surface. Secure pan clip with your hand to prevent pan from opening and rap pan gently on counter to dislodge surface air bubbles. Bake until a crust forms on the cake’s surface and a skewer inserted diagonally into a crack in the surface, aimed toward center of cake, comes out with a few crumbs attached, 30 to 35 minutes. • Transfer pan to wire rack and let cake cool completely, about 2 hours. Run knife around edge of cake to loosen. Remove side of pan. Cut cake into wedges. Serves 8 to 10.