i love a good one-bowl chocolate cake! an unfussy baking recipe that uses pantry ingredients for whenever a chocolate craving strikes. this olive oil based version is non-dairy & features ghirardelli's new non-dairy dark chocolate chips! a plant-based chocolate chip option made with 52% cacao, equally good for baking as it is snacking. double the chocolate action from the cocoa powder & chocolate chips.
the olive oil lends a subtle fruitiness to the final cake & the addition of coffee really helps bring out all that chocolate goodness. one of my little (not so) secret ingredients is to add a touch of freshly ground nutmeg! maybe it is because i love nutmeg, but it just adds that extra little bit of spice & coziness to the cake. the perfect cake to kick off the start of autumn!
ingredients
- 1 cup granulated sugar
- 3/4 cup extra-virgin olive oil
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup all purpose flour, plus more for dusting
- 1/2 cup ghirardelli's unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 pinch fine salt
- 1 pinch ground nutmeg
- 1/2 cup strong brewed coffee, hot
- 1/2 cup ghirardelli's non-dairy dark chocolate chips
- powdered sugar, for serving
directions
- preheat oven to 325(f) degrees. grease & flour a 9-inch round cake pan. set aside until ready to use.
- in a large mixing bowl whisk together sugar, olive oil, eggs & vanilla until well combined.
- sift in flour, cocoa powder, baking soda, salt & nutmeg.
- as you stir in the flour, slowly add the coffee & continue mixing until batter comes together.
- dust chocolate chips in flour & fold into the cake batter. transfer to prepared pan & bake until the top bounces back to touch, about 35 minutes.
- let cool completely before removing from pan. dust with powdered sugar & serve!
