Chocolate Olive Oil Cake

1/2 cup The Shoreline Vine Extra Virgin Olive Oil
3 oz bittersweet chocolate, chopped
3/4 cup all-purpose flour
1/4 cup Dutch-processed cocoa powder
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp table salt
1 cup sugar, plus 2 tbsp, divided
2 large eggs, plus 1 large egg yolk
1/2 cup milk
Sprinkle of powdered sugar to garnish (optional)


Adjust oven rack to middle position, preheat oven to
350 degrees. Lightly coat 9-inch springform pan with
cooking spray.
Combine olive oil and chocolate in a bowl and
microwave until chocolate is melted (approximately 1
minute). Stir until fully combined.
In a separate medium size bowl, whisk in the flour,
cocoa powder, baking powder, baking soda and salt &
set aside.
In a larger bowl, whisk together 1 cup sugar, eggs and
yolk until fully combined. Pour in the olive oil and
chocolate and mix through. Add in the milk and mix,
continue to gradually add in the flour mixture and
whisk until smooth. Transfer batter to prepared pan
and sprinkle with the remaining 2 tbsp of sugar.
Bake 30-35 minutes or until skewer or pic comes out
clean or with few crumbs after inserting diagonally.
Place on a baking rack and let cool completely. Run a
knife around edge of cake to loosen. Remove sides of
the springform pan & cut into wedges. Sprinkle with
powdered sugar.
Serve with ice cream or whipped topping if desired.