Chocolate Olive Oil Cake
Recipe by Pardon Your French.
Makes 8 servings.
- 1 1/3 cup (230g) semi-sweet chocolate chips
- ¾ cup olive oil (170g) - we used OLiV Leccino EVOO
- 3 large eggs
- 1 tbsp vanilla extract
- 2/3 cup (140g) sugar
- 1/2 cup (125g) 2% milk
- 1 ½ (180g) cups all-purpose flour
- 1 teaspoon baking soda
- ½ tsp salt
Pre-heat oven to 350F.
In a small sauce pan, melt 1 cup of chocolate chips with the EVOO. Stir until smooth and set aside.
In a large mixing bowl, combine the eggs, vanilla extract and sugar and whisk until foamy. Stir in the chocolate and EVOO, and then the milk.
Sift together the all-purpose flour, baking soda and salt. Combine the dry with the wet ingredients, until just incorporated. Stir in the remaining 1/3 cup of chocolate chips.
Pour the batter in a previously greased 9” cake pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring onto a cooling rack.