Description
Moist and rich chocolate cake made with heart-healthy olive oil, a touch of espresso, and finished with a dusting of powdered sugar.
Ingredients
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 cup full-fat plain Greek yogurt, at room temperature
- 2/3 cup extra-virgin olive oil
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon espresso powder (optional)
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 2/3 cup unsweetened Dutch process cocoa powder, sifted if lumpy
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup all-purpose flour
- 2/3 cup semi-sweet chocolate chips
- Powdered sugar, for dusting
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch round cake pan with nonstick spray. Line the bottom with parchment paper and spray again.
- In a large mixing bowl, whisk sugar and eggs briskly for 1 minute until pale and foamy.
- Whisk in yogurt, olive oil, vanilla extract, espresso powder, cinnamon, and salt until smooth.
- Add cocoa powder and whisk until incorporated. Sprinkle baking powder and baking soda over the batter, then add flour. Stir until just combined.
- Fold in chocolate chips.
- Pour batter into prepared pan and smooth the top. Tap the pan on the counter to release any air bubbles.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then gently unmold and let cool completely on a wire rack.
- Dust with powdered sugar before serving.
Notes
- Espresso powder enhances the chocolate flavor but can be omitted.
- Use high-quality cocoa powder for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 28g
- Sodium: 290mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 55mg
