King Arthur's Chocolate Olive Oil Cake

 

Based on a recipe from King Arthur Baking.

NOTES
1. If using an 8" square pan, allow 20-30 minutes more to bake.
2. Be sure to use Dutch processed cocoa for the richest flavor. King Arthur sells a variety of high quality cocoa powders and recommends using the black cocoa. See above link to original recipe.
3. This cake is similar to Olive Oil Cake.
4. We used a parchment sling in the pan, which helped tremendously.
5. The original recipe includes a chocolate topping, but we omitted it.

INGREDIENTS

1-3/4 cups (210g) cake flour
1 cup (198g) granulated sugar
2 Tbl (11g) black cocoa or other extra dark cocoa, sifted if lumpy
2 Tbl (11g) unsweetened cocoa, Dutch-process or natural, sifted if lumpy
1/2 tsp salt
3/4 tsp baking soda
1 tsp vanilla extract
1 Tbl (14g) cider vinegar or white vinegar
3/4 cup (150g) extra-virgin olive oil
2/3 cup (151g) water
2 large eggs


PREPARATION

1. Preheat your oven to 350°F; rack in the middle; lightly grease a 9” square pan, or use baking spray. Another alternative is to make a sling out of parchment (or foil), greasing or spraying the topmost parchment.

2. In a large bowl, whisk together the flour, sugar, cocoa powder(s), salt, and baking soda.

3. In a medium bowl, whisk together the vanilla, vinegar, olive oil, water, and eggs.

4. Pour the wet ingredients into the bowl of dry ingredients, stirring until thoroughly combined.

5. Pour the batter into the prepared pan and bake for 24 to 28 minutes (as much as 20-25 mins longer if using an 8x8 pan), until a toothpick or paring knife inserted into the center comes out clean, or with a few moist crumbs clinging to it.

6. Cool in the pan for just a couple of minutes before removing it and placing it on a cooling rack. If using icing, cool the cake completely before topping with icing.