Dark Chocolate Olive Oil Cake with Blueberries and Ginger
Prep time: 
Cook time: 
Total time: 
Yield: 1 (9-inch round) cake
 
This cake is deeply chocolaty, rich, and moist, with complex fruity flavor notes thanks to the addition of olive oil, blueberries, and ginger.
Ingredients
  • Olive oil, to grease the pan
  • 1 cup unbleached all-purpose flour
  • ½ cup natural unsweetened cocoa powder (not Dutch-processed)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ¼ teaspoon baking soda
  • ¾ cup plain, unsweetened yogurt (not Greek yogurt)
  • ½ cup olive oil (see Note)
  • 2 large eggs
  • 1 cup (200 g) sugar
  • 1½ teaspoons pure vanilla extract
  • ¾ cup semisweet chocolate chips
  • 1 cup blueberries, divided
  • Powdered sugar, for dusting (optional)
Instructions
  1. Preheat the oven to 350F; brush the inside of a 9-inch round cake pan with olive oil and line the bottom with parchment paper.
  2. Wisk together the flour, cocoa powder, baking powder, salt, ginger, and baking soda in a medium bowl.
  3. Whisk the yogurt, olive oil, eggs, sugar, and vanilla extract together in a large bowl.
  4. Stir the flour mixture into the wet ingredients half at a time; be careful not to over-mix. Fold in the chocolate chips.
  5. Pour the batter into the prepared pan and sprinkle ½ cup blueberries on top.
  6. Bake until a wooden pick inserted into the center comes out clean or with just a couple crumbs, about 40 to 45 minutes.
  7. Cool in the pan for 15 minutes, then run a knife along the outside of the cake, remove it from the pan, and let it finish cooling on a wire rack.
  8. To serve, sprinkle the remaining ½ cup blueberries on top. Dust with powdered sugar, if desired.
Notes
Olive Oil: Use extra virgin for a stronger flavor, or use light olive oil to keep it more neutral-tasting. I like a peppery extra virgin here to compliment the flavor of the ginger.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/dark-chocolate-olive-oil-cake-with-blueberries-and-ginger/