I am not what you’d call a chocoholic, but every now and then, when only something chocolate will do, this cake is guaranteed to satisfy the craving every time. It has a rich, deeply chocolate flavor and is not overly sweet. It requires no frosting, merely a dollop of sweetened whipped cream and perhaps a dusting of confectioner’s sugar. It’s a simple recipe and the ingredients are pantry staples so you can make it whenever the urge strikes.
Ingredients:
- 1 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs plus 1 yolk
- 1 1/4 cup sugar
- 2/3 cup Extra-Virgin Olive Oil (delicate) plus oil for greasing pan
- 1/2 cup cocoa powder
- 1/4 cup plus 1 tablespoon espresso (or strong coffee)
- 1 teaspoon vanilla
- 1 cup chocolate chips (semi-sweet or bittersweet)
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- 2 tablespoons sugar
- Grease a round cake pan with olive oil, line it with a piece of parchment paper, then grease the parchment and sides of pan. Dust the pan (bottom and sides) lightly with flour.
- In a small bowl, stir together the flour, baking soda and salt.
- In a large bowl, add the eggs plus yolk and sugar. Using a hand mixer, combine the eggs and sugar, slowly add the olive oil and beat on medium speed 3 minutes until mixture is thick and creamy.
- Sift the cocoa powder into a small bowl, pour the hot coffee over the cocoa, stirring well (it will be thick). Stir in the vanilla. Add a little at a time to the egg mixture, beating on low speed until smooth.
- Gradually add in the dry ingredients. Stir in the chocolate chips.
- Pour into prepared baking pan, bake at 325* 65-70 minutes for round 7-inch x 2-inch pan (55-60 minutes for round 8-inch x 2-inch pan).
- Remove from oven. Using a small spatula or butter knife, loosen the cake from the pan by running it around the inside edge. Let cool completely.
- In a mixing bowl, whip the cream with the vanilla and sugar until soft peaks form.
- To serve, slice generous-sized wedges with a dollop of whipped cream and let the indulgence begin.
