Chocolate Olive Oil Cake (Gluten-Free)
Ingredients
For Cake:
- 1-1/2 cups gluten-free or all-purpose flour see Notes
- 3/4 cup unsweetened cocoa see Notes
- 1-1/2 teaspoons baking soda
- 1 teaspoon coarse sea salt
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 1/2 cup mild extra-virgin olive oil
- 1-1/2 cups coffee see Notes
- 1 teaspoon vanilla
- 1 tablespoon cider vinegar
For Glaze:
- 3/4 cup bittersweet chocolate chips
- 2 tablespoons sweetened cocoa powder see Notes
- 3 tablespoons mild extra-virgin olive oil
- 1 tablespoon light corn syrup for shine
- 1/2 teaspoon flaky sea salt such as Maldon
Instructions
Making the Cake:
- Preheat oven to 350°F. Line bottom of 9-inch round cake pan with parchment paper and coat bottom and sides with nonstick cooking spray.
- Using a stand mixer or by hand, in a large bowl stir (low speed) together flour, cocoa, baking soda, coarse sea salt and granulated sugar. Add brown sugar and olive oil, and stir (low speed) to combine. Add coffee, vanilla and cider vinegar and stir (medium speed) until smooth.
- Pour into prepared pan. Bake for 35 to 40 minutes, or until the top is springy and a tester inserted in the center comes out with just a few crumbs.
- Cool cake in pan on a wire rack for 10 minutes. Then loosen cake from pan and invert it onto wire rack to cool completely.
Making the Glaze:
- Combine chocolate, sweetened cocoa powder, olive oil, corn syrup and salt in a medium bowl. Microwave to melt, in 15 to 30 second increments, stirring between each until just melted. Whisk until smooth.
- Pour over completely cooled cake and use an offset spatula to gently nudge it down the sides.
- Store in refrigerator for up to five days. Remove from refrigerator an hour before serving.
Notes
Notes:
* I recommend Cup4Cup Multipurpose Flour if making this cake gluten-free.
* You use unsweetened cocoa powder for the cake and sweetened cocoa powder for the glaze.
* You can use chilled brewed coffee or dissolve 4 teaspoons espresso powder in 1/4 cup hot water and then add 1-1/4 cups cold water.
* You can also split this cake into two 8" round pans. Cook for 30 to 35 minutes.
* I recommend Cup4Cup Multipurpose Flour if making this cake gluten-free.
* You use unsweetened cocoa powder for the cake and sweetened cocoa powder for the glaze.
* You can use chilled brewed coffee or dissolve 4 teaspoons espresso powder in 1/4 cup hot water and then add 1-1/4 cups cold water.
* You can also split this cake into two 8" round pans. Cook for 30 to 35 minutes.
