2 Cups all purpose flour
2 Cups granulated sugar
1/4 Cup unsweetened cocoa powder
1/4 Cup Extra Virgin Olive Oil
1/2 Cup buttermilk
4 Tbsp unsweetened cocoa powder
1 tsp Vanilla Extract
1 pound powdered sugar (about 4 Cups)
1 Cup pecans or coconut, finely chopped (optional)
We love this cake garnished with our Espresso Brava Salt!
Preheat oven to 400 degrees F. Coat a big 18×12-inch jelly roll pan with olive oil cooking spray and set aside.
In a bowl combine dry ingredients (flour, sugar, cocoa, baking soda, and salt). Set aside.
In a mixing bowl, add olive oil, buttermilk, eggs, and vanilla, and butter extract. Mix on medium speed for about one min. Add flour mixture to wet mixture, and blend for 1 to 2 min, or until well mixed.
With mixer on low speed, slowly add one cup of hot water, and blend until well combined (batter will be a little watery).
Pour batter into prepared pan. Bake for 20 min, or until top springs back when lightly touched. Remove cake from oven and frost immediately.
In a saucepan, over medium heat, combine olive oil, buttermilk and cocoa. While stirring, bring mixture to a low boil.
Remove saucepan from heat, add vanilla and powdered sugar. Mix until smooth.
Spread frosting evenly over warm cake. Sprinkle with Espresso Brava Salt garnish if desired.