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grams (⅓ cup) all-purpose flour
teaspoon baking soda
teaspoon table salt
grams (4 ounces) bittersweet chocolate, finely chopped
cup olive oil (see headnote)
grams (¼ cup) cocoa powder, preferably Dutch-processed (see headnote), plus more to serve (optional)
teaspoon instant espresso powder
grams (1 cup) white sugar, divided
large eggs, separated
cup plus 2 tablespoons lemon juice
This was not my favourite chocolate cake - I much preferred the stovetop chocolate cake or the Swedish sticky chocolate cake from Milk Street. It's possible my olive oil was tasteless, but I couldn't detect it, and the lemon overpowered the chocolate taste, for me.
I agree 100% with Brady S. There are so many wonderful recipes on Milk Street, but this was not my (or my family's) favorite. Although the texture was very interesting, the cake was quite bitter and too lemony. Ice cream helped. I used a more neutral olive oil, and I'm glad I did--I think if I had used a richer olive oil, it might have accentuated the bitterness.
This was a good cake. My kid loved it. You do taste a bit of lemon (just slightly). I did not have light olive oil, so I have put half of grade seed oil and half extra virgin olive oil. When I have tasted it before baking, it tasted like olive oil. I was actually afraid it will taste like that after baking. It did not. Overall, its an easy cake to make and its delicious. One thing about mine, it did not look like on the picture. It did not deflate in the center as much. I wonder why???