This simple, weeknight-friendly cake comes together fast—no fancy equipment required!
made with both Dutch cocoa and a chocolate bar. There's a place for both in my heart, along with every style in between—including this supremely dark chocolate cake.It contains a few "secret" ingredients—namely, extra-virgin olive oil and whole wheat flour. I know those must sound like alarmingly health-conscious choices for chocolate cake, but these ingredients are here for flavor alone; any dietary benefits are just a bonus.
It's not a big deal, since I melt both in a big pot on the stove that then doubles as a mixing bowl. But switching to a nondairy formula and using Dutch cocoa powder alone make for an even easier technique. That's where those secret ingredients come in. Olive oil provides some of the fruitiness and astringency normally found in a good bar of dark chocolate, while whole wheat flour adds a subtle graham-like flavor to stand in for the toastiness of brown butter.
If, on the other hand, you're intrigued by the idea of a bolder olive oil presence, pick an oil that you love already, something sharp and peppery. Because the internal temperature of the cake will crest around a mere 200°F , the olive oil will retain much of its character in the finished cake.
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