Yield: 1 9-inch round cake
Cake:
1 1/2 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup sugar
3/4 cup dark brown sugar
1/2 cup olive oil
1 1/2 cups coffee (or water)
1 tbsp apple cider vinegar
Glaze:
3/4 cup semisweet chocolate chips
2 tbsp cocoa powder
3 tbsp olive oil
1 tbsp light corn syrup
pinch flaky sea salt
1. Preheat oven to 350F. Line the bottom of a 9-inch round cake pan with a fitted round of parchment paper.
2. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, salt, and sugar.
3. Add brown sugar and olive oil, and stir to combine.
4. Add coffee (or water) and vinegar and whisk until smooth.
5. Pour into prepared pan. Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter).
6. Cool cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it out onto a cooling rack to cool the rest of the way.
7. To make the glaze, in a medium bowl over a double boiler, combine all glaze ingredients. Stir gently until just melted and smooth. Pour over completely cooled cake and use a spatula to gently nudge it down the sides.
8. Cake will keep at room temperature for 2 to 3 days and up to a week in the fridge.
https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake-more-book-tour/
