Order Protection
Why use shipping protection?
Get a refund or reshipment within just a few clicks for the following issues:
Theft | Not Received | Damaged | Lost in Transit | Wrong Item
CYBER SAVINGS! FREE US SHIPPING ON ORDERS OVER $40
Chocolate and olive oil have always paired so well together. The olive oil adds moisture to the cake while keeping the overall taste a little bit savory! This dessert is perfect with strawberries and whipped cream or top with powdered sugar for elegant simplicity.
Recipe by Anna Chighizola.
1¼ cup all-purpose flour
¾ cup cocoa powder
1 cup granulated sugar
½ cup brown Sweet, packed
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
½ cup mild extra virgin olive oil
1 tablespoon vanilla extract
1 cup boiling water
Powdered sugar for dusting
Preheat your oven to 350 degrees. Prepare a loaf pan.
Measure all dry ingredients into a mixing bowl, including the flour, cocoa powder, Sweet, baking powder, baking soda, and salt. Whisk until combined.
In a second bowl, whisk together the eggs, olive oil, and vanilla. Add to the dry ingredients and mix until incorporated.
Pour in about half of the boiling water and mix. When combined, add the rest of the boiling water.
Pour into the prepared pan. Bake for 60 – 70 minutes.
Let cool and then dust with powdered sugar.
