Ingredients
1 cup [240 ml] an extra-fruity extra-virgin olive oil plus extra to coat the baking pan (See Notes)
2 cups [280 g] all-purpose flour
1 tsp baking powder
1/4 tsp fine sea salt
1 cup [180 g] chopped semisweet chocolate (70 % cacao)
3 large eggs
1 1/2 cups [250 g] sugar
1 cup [240 ml] whole milk
Instructions
- Preheat the oven to 350F[180C]. Grease a 9 in [23 cm] round springform cake pan with a little olive oil.
- Dry whisk the flour, baking powder, and salt in a large mixing bowl. Reserve 1/4 cup of the mix in a separate mixing bowl, add the chocolate and toss to coat well.
- Add the eggs, sugar, 1 cup [240 ml] olive oil, and milk to the bowl of a food processor or high-speed blender fitted with a blade. Pulse a few times until thick, creamy, and emulsified. Scrape the sides down with a spatula.
- Add the dry flour mix to the batter and pulse at short intervals until combined. Scrape the sides down with a spatula. Hold on to the bowl. The mixture will be thick and creamy.
- Pour the mixture into the large mixing bowl. Add the chocolate mixture and fold with a silicone spatula to combine. Pour the batter into the prepared cake pan and bake in the oven for 1 to 1 1/2 hours, until the top is golden brown. It will be firm and spring back when touched. A skewer will come out clean when inserted through the center, and the internal temperature of the cake will register 200F [95C]. Remove the cake from the oven and let cool in the pan for 10 minutes. Release the cake from the pan and transfer it to a wire rack to cool completely. Serve the cake at room temperature. Leftovers can be stored in an airtight container for up to 4 days at room temperature and a week in the refrigerator.
Notes
- Use an excellent quality fruity olive oil cake in this recipe to get a full appreciation of the olive flavor.
- You can also use flavored olive oils here: I used Corto Olive Oil’s Agrummato Basil and Lemongrass Extra-Virgin Olive Oil.
