Chocolate Olive Oil Cake

Chocolate Olive Oil Cake
From - Big Girls Small Kitchen (http://www.biggirlssmallkitchen.com/2012/02/chocolate-olive-oil-cake-a-la-mode.html)

Chocolate Olive Oil Cake
Serves 10
(Barely) adapted from Food and Wine

Ingredients
1/2 cup cocoa powder (I used Valrhona Dutch-processed)
1 teaspoon vanilla extract
1/2 teaspoon espresso powder
1 cup flour
1/4 teaspoon salt
1/4 teaspoon baking soda
3 large eggs plus 1 egg yolk, at room temperature
2/3 cup olive oil (no need to use extra virgin, but if it’s all that you have it’ll work fine)
1 1/3 cups sugar
1/4 cup confectioners’ sugar for dusting
Ice cream–I like coffee, but pick your favorite chocolate pairing!

Preheat the oven to 325°F. Generously oil a 9-inch springform cake pan with olive oil and line the bottom of the pan with a round of parchment. Oil the paper too.

Sift the cocoa powder into a small bowl (you can skip this step, but you’ll have to stir it more vigorously). Pour about 6 tablespoons of boiling water over the cocoa and mix until it’s smooth and glossy–you can add another tablespoon or two if necessary. Stir in the vanilla and espresso powder. Set aside to cool slightly.

In another bowl, mix together the flour, salt, and baking soda and set aside.

In the bowl of a stand mixer, combine the eggs and yolk, olive oil, and sugar. Beat on medium high until lightened and thickened, about 2 minutes. Reduce the speed to low and gradually add the cocoa mixture (make sure it’s not hot), mixing until it’s well combined, scraping down the sides of the bowl once. In a few additions mix in the dry ingredients until just combined, scraping down the sides of the bowl.

Pour the batter into the cake pan and bake in the center of the oven until a toothpick comes out with a few moist crumbs clinging to it but with no wet batter, about 50 minutes. Put the pan on a rack and carefully run an offset spatula around the inside edge, then release the springform on the cake. Let cool for 10 minutes. Using a second rack to sandwich the cake pan, flip the pan over. Carefully lift the pan from the cake, gently peel off and discard the paper liner, and let the cake cool completely.

Dust the top of the cake with confectioners’ sugar (I like to use a strainer). Then serve wedges with generous scoops of ice cream.