This one-bowl, no-mixer-needed chocolate cake has a secret up its sleeve: extra-virgin olive oil, an unexpected complement to dark chocolate, adding floral complexity.
Used in place of butter, olive oil ensures the cake crumb stays plush and moist for several days, making it a smart choice for bakers.
To amp up the chocolate flavor, adding 1 tsp. of instant espresso powder to the water in Step 1 enhances the overall depth of flavor.
Finishing with a sprinkle of flaky sea salt tames the sweetness and ranks as one of the easiest decorations ever, elevating the cake's presentation.
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