Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 1 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3/3 cup granulated sugar
• 3/4 cup dark brown sugar
• 1/2 cup olive oil
• 1 1/2 cups of water or coffee
• 1 Tbsp cider vinegar or white vinegar
• For the glaze
  • 3/4 cup semisweet chocolate chips
  • 2 Tbsp cocoa powder
  • 3 Tbsp olive oil
  • A pinch or two of flaky sea salt

Directions

1. Prepare the pan: Line the bottom of a 9 inch round cake pan with parchment paper. Coat the bottom and sides with non-stick cooking spray.
2. Mix (almost) all the dry ingredients: Whisk together the flour, cocoa powder, baking soda, salt and granulated sugar in a large mixing bowl.
3. Add in the wet ingredients: Add the brown sugar and olive oil and whisk to combine. This is lumpy. Add in the water and vinegar and whisk until smooth. Pour into the prepared pan.
4. Bake: Bake for 30-35 minutes or until the top is springy and tester comes out with just a few sticky crumbs.
5. Cool: Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to make sure it’s loosened. Flip it out on the cooking rack to cool the rest of the way.
6. Make the glaze: Combine the chocolate, cocoa powder, olive oil, and salt in a medium bowl and microwave to melt in 15-30s increments. Stir in between bursts. Whisk until smooth and pour over the cooled cake using a spatula to gently nudge the glaze down the slides.

Notes

Store the cake in the fridge up to a week or on the counter for 2-3 days.