Chocolate Olive Oil Cake
1/2 cup of sugar
1 tsp baking soda
1 tsp baking powder
3 tbsp cocoa powder
1 tsp instant espresso powder
1/4 tsp ground cinnamon
a pinch of salt
1 to 1 1/4 cups of water (depending on consistency - it should be smooth but not too runny)
1/3 cup of extra virgin olive oil (we recommend a mild intensity EVOO)
1 tsp vanilla extract
1 tbsp apple cider vinegar
Preheat oven to 350º degrees.
Add all the dry ingredients to a bowl, give it a whisk before adding the wet ingredients.
Add the vinegar at the very end. (Vinegar and baking soda will react to make the cake to rise. If vinegar is added too soon, that reaction will fizzle out and you won't be able to maximize the benefits of the mixture.)
Once the vinegar is added, the batter will change in consistency as you whisk. As soon as you see the mixture become frothy, get it into a cake mold and place into a hot oven.
Bake for 30-35 min. Use a toothpick to check if it's ready.
Thoroughly cool cake for about 30 minutes.
Dust with powdered sugar.