This moist, rich, light, and airy, dark chocolate cake is awesomely flavorful and ridiculously simple to prepare. One bowl (plus a bunch of measuring cups). No mixer necessary. + Easy extra-virgin olive oil infused chocolate glaze. And my baker father approves. Need I say more? Enjoy, y'all.
Preheat oven to 350°F. Prepare two 9-inch round cake pans with a light coating of olive oil and light dusting of flour, and line with parchment paper. Set aside. In a large bowl, combine flour, sugar, cocoa powder,baking soda, salt, and espresso powder. Whisk to combine.Add cashew milk, oil, vanilla, and eggs, one at a time, and mix to combine. Add boiling water and stir to incorporate. Distribute batter evenly among the two cake pans and bake for 30-35 minutes, or until an inserted toothpick comes out clean. Allow to cool completely before glazing.
Extra-Virgin Olive Oil Ganache
8 oz. Semi-Sweet Dark Chocolate
3/4 cup non-dairy Cashew Milk
2 tablespoons Extra-Virgin Olive Oil
Combine chocolate, cashew milk, and olive oil in a metal bowl over a double boiler set over low-medium heat. Stir frequently, until chocolate is thoroughly melted. Place one cake on cake plate or board. Generously pour and spread 1/4 of the glaze on the top of the cake. Place the other cake on top and pour remaining glaze on top, spreading along the top and sides of the cake with a spatula to coat. Enjoy.
Note: This cake tastes awesome served at room temperature, but microwaving it for about 30-40 seconds and serving with a scoop of vanilla ice cream (or cookie dough ice cream, as pictured) takes it to another level. Another one of life's simple pleasures. For an interesting twist, you can also glaze this cake with the curry glaze from my curried apple and carrot cake.