Ingredients:

  • 1 cup (125g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (45g) Dutch-processed cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) kosher salt
  • 3/4 cup (180ml) extra virgin olive oil
  • 2 large (100g) eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 4 oz (113g) dark chocolate (70% cocoa), finely chopped
  • 1/2 cup (120ml) hot brewed coffee or boiling water

Instructions:

  1. Melt the chopped dark chocolate and olive oil together using a double boiler or in 30-second bursts in the microwave. Stir until the mixture is glossy and completely smooth, then let it cool slightly.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt, whisking to ensure there are no cocoa clumps.
  3. Whisk the eggs and vanilla extract into the melted chocolate mixture. Gradually fold this wet mixture into the dry ingredients using a spatula.
  4. Stir in the hot coffee or boiling water until the batter is thin and combined.
  5. Pour the batter into a greased and parchment-lined 8-inch round cake pan.
  6. Bake at 350°F (175°C) for 35-45 minutes, until the edges are set and pulling away from the pan, and a toothpick inserted into the center comes out with a few moist, fudgy crumbs attached.