Chocolate and Orange Olive Oil Cake

Everyone needs a one bowl cake that you can use a whisk to put together and get into the oven within minutes. This is that.



I've made this cake about 4 or 5 times now in the last 6 months. I first made it when my little jelly bean was a few weeks old, because I'm crazy because I was craving a chocolate cake but didn't want to deal with beating butter or layering with frosting.
I then made it when my hubby's parents visited and they inhaled the cake, and they're people who don't even really eat cake!
This particular one is also special to me because it's the first cake I made with my bebe strapped to my front, watching the whole process. It's that simple. She was being difficult and I needed to get the cake done for guests so she ended up watching the whole thing, rapt.

The olive oil you use makes it fun, so I've made it with several different kinds. You can always skip the zest and use a regular, milder oil so you don't taste it as much.

This is pretty perfect left unfrosted, it has a light and delicate crumb. 
The olive oil gives a rounded flavor that cuts the sweetness of the chocolate. 
When I want an easy dessert to serve to company or have something to nibble on Sunday morning, this is the recipe I turn to. 

Chocolate and Orange Olive Oil Cake 
Adapted from a recipe at Baked Bree 
8 servings

 6 Tbsp. cocoa powder, sifted
½ cup boiling water
2 tsp. vanilla extract
1 cup sugar
2/3 cup orange-infused or orange-flavored olive oil
3 large eggs
¾ cup plus 1 Tbsp. flour
1 tsp. orange zest
½ tsp. baking soda
Pinch of kosher salt
Powdered sugar or vanilla ice cream, for serving (optional)

 • Preheat the oven to 350 degrees. Grease a 9-inch round cake or pie pan.
• In a large mixing bowl, whisk together the cocoa powder and water and let cool slightly. Add the vanilla extract and set aside.
• In the bowl of a stand mixer on medium speed, beat the sugar, olive oil and eggs until the mixture is thickened and pale, 2 to 3 minutes.
• Reduce the speed to low and carefully pour in the cocoa water. Mix until combined.
• With a spatula, fold in the flour, zest, salt and baking soda. Pour the batter into the prepared pan.
• Bake about 40 minutes, until a toothpick inserted in the center comes out mostly clean.
• Let cool completely before turning the cake out of the pan.
Serve with sifted powdered sugar or ice cream.