- 1 cup flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs plus 1 yolk
- 1 1/4 cup sugar
- 2/3 cup California COOC – Certified Extra-Virgin Olive Oil (delicate) plus oil for greasing pan
- 1/2 cup cocoa powder
- 1/4 cup plus 1 tablespoon espresso
- 1 teaspoon vanilla
- 1 cup chocolate chips (semi-sweet or bittersweet)
- Confectioner’s sugar for dusting
- Grease a round cake pan with olive oil, line it with a piece of parchment paper, then grease the parchment and sides of pan. Dust the pan (bottom and sides) lightly with flour.
- In a small bowl, stir together the flour, baking soda and salt.
- In a large bowl, add the eggs plus yolk and sugar. Using a hand mixer, combine the eggs and sugar, slowly add the olive oil and beat on medium speed 3 minutes until mixture is thick and creamy.
- Sift the cocoa powder into a small bowl, pour the hot coffee over the cocoa, stirring well (it will be thick). Stir in the vanilla. Add a little at a time to the egg mixture, beating on low speed until smooth.
- Gradually add in the dry ingredients. Stir in the chocolate chips.
- Pour into prepared baking pan, bake at 325* 65-70 minutes for round 7-inch x 2-inch pan (55-60 minutes for round 8-inch x 2-inch pan).
- Remove from oven. Using a small spatula or butter knife, loosen the cake from the pan by running it around the inside edge. Let cool completely.
- Pour some powdered sugar into a bowl and stir it to remove clumps and separate the particles.
- Carefully pour the sugar into an empty sugar shaker, sifter, sieve or fine strainer.
- Dust the top of the cake, slice and serve.
Recipe adapted from Sicilian Girl, Photo credit: http://www.cannellevanille.com