Olive Oil Chocolate Cake with Espresso

A moist chocolate cake made with olive oil, cocoa, and espresso, baked at 350°F for an easy homemade dessert ready in about 45 minutes.

Prep: 10 min · Cook: 35 min · Yield: 8 · Method: Oven

Ingredients

• 1.5 cups all-purpose flour
• 0.75 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 eggs
• 0.75 cup olive oil
• 0.75 cup brewed espresso
• 1 teaspoon baking soda

Cooking instructions

1. Preheat the oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment. (about 5 min) — 350°F
2. Whisk the flour, cocoa powder, sugar, and baking soda in a large bowl until evenly combined. (about 2 min)
3. Whisk the eggs, olive oil, and brewed espresso in a separate bowl until smooth. (about 2 min)
4. Pour the wet mixture into the dry mixture and whisk just until no dry streaks remain. (about 2 min)
5. Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a tester inserted in the center comes out with moist crumbs. (about 35 min) — 350°F
6. Rest the cake in the pan for 10 minutes, then transfer it to a rack to cool before slicing. (about 10 min)