Chocolate Olive Oil Cake

Caroline Schiff’s Chocolate Olive Oil Cake made with Ellenos Vanilla Bean yogurt is the perfect balance of rich chocolatey goodness with a salty vanilla yogurt glaze!

Ingredients:

• ¼ cup (27 g) cocoa powder
• ⅓ cup (67 g) boiling water
• 1 cup (200 g) granulated sugar
• ¾ cup (150 g) olive oil
• 2 eggs
• 2 teaspoons white vinegar
• 1 ½ teaspoons vanilla extract
• 1 ¼ cup (150 g) all-purpose flour
• 1 teaspoon salt
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ¾ cup (150 g) Ellenos Vanilla Bean yogurt + ¼ cup (56 g), divided
• ½ cup (57 g) powdered sugar
• Flaky sea salt to garnish

Equipment:

• 8” cake pan
• Mixing bowls

Instructions

1. Preheat the oven to 325°F. Line an 8” round cake pan with a circle of parchment paper, and grease well.
2. In a mixing bowl, whisk together the cocoa powder and boiling water until smooth. Add the sugar and whisk to fully combine. Add the olive oil in three additions, whisking to fully incorporate each one before adding more. Vigorously whisk in the eggs and vanilla.
3. In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt. With a clean whisk, mix to combine and break up any lumps. Add the dry mixture to the wet and whisk gently until fully combined. Add ¾ cup of Ellenos Vanilla Bean yogurt and mix until uniform.
4. Transfer the batter to the greased pan, and then transfer the pan to the oven. Bake until set, about 45-50 minutes. A cake tester inserted into the center should come out clean.
5. Remove the cake from the oven and allow it to cool in the pan.
6. While the cake cools, make the glaze. In a bowl, mix together the remaining ¼ cup of Ellenos yogurt and powdered sugar until smooth.
7. Once the cake has fully cooled to room temperature, invert it onto a serving platter. Pour the glaze over the cake, letting it drip down the sides. Let the glaze set for 30 minutes and then sprinkle a generous pinch of the sea salt over the top. Transfer to a serving platter. Slice and enjoy!