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Supplies
Ingredients
For the Cake
For the Icing
Directions
1
Preheat oven to 350°F. Grease one 9-inch round cake pan with olive oil.
2
Add the dry ingredients to a large mixing bowl:
- All-purpose flour (1 cup, 120 g)
- Granulated sugar (100 g)
- Unsweetened cocoa powder (6 tbsp, 32 g)
- Baking powder (1 teaspoon)
- Baking soda (3/4 teaspoon)
- Salt (1/2 teaspoon)
- Espresso powder (1/2 teaspoon)
3
Whisk until combined.
4
Add the wet ingredients:
- Milk (1/2 cup, 120 g)
- Olive oil (1/4 cup, 55 g)
- Egg (1 large)
- Vanilla extract (1 teaspoon)
5
Mix until smooth and well combined.
6
Slowly add the boiling water:
- Water (1/2 cup, 120 g, boiling)
7
Mix until incorporated. The batter will be thin.
8
Pour the batter into the prepared cake pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
9
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.
10
FROSTING
11
Add the cocoa powder to a mixing bowl:Whisk to remove any lumps.
- Unsweetened cocoa powder (2 tbsp, 10.5 g)
12
Add the softened butter:
- Butter (3 tbsp, 42 g)
13
Beat together until smooth and creamy.
14
Gradually alternate adding the powdered sugar and milk:
- Powdered sugar (⅝ cup, 71 g)
- Milk (1 tbsp, 14 g)
15
Mix well after each addition, then beat on high speed for about 1 minute until light and fluffy.
16
Add the remaining ingredients:
- Vanilla extract (¼ teaspoon)
- Espresso powder (1/16 teaspoon, optional)
17
Mix until fully combined.
18
Check the consistency. If too thick, add milk a few drops at a time. If too thin, add a little more powdered sugar until the frosting is smooth, fluffy, and spreadable.
Notes
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