Chocolate Olive Oil Cake

Adapted from Cooking Channel TV / Nigella Lawson

• 2/3 cup olive oil
• 6 tablespoons cocoa powder
• ½ cup hot water
• 2 teaspoons vanilla extract
• 2/3 cup flour
• 2/3 cup hazelnut flour
• ½ teaspoon baking soda
• Pinch of salt
• 1 cup sugar
• 3 eggs
• Organic powdered sugar

Preheat oven to 325F. Lightly grease a springform pan pined with parchment paper on the bottom.

Sift the cocoa into a small bowl and whisk in the hot water until you achieve the consistency of a runny paste (the full ½ cup of water may not be needed). Whisk in the vanilla extract and set aside to cool.

In a medium-sized bowl beat together the sugar, olive oil, and eggs. Beat in the cocoa mixture. Add the flour, hazelnut meal, and salt and stir until the flour is just combined.

Pour the batter into the pan and bake for 40 minutes or until done.

Cool cake, remove from pan, dust with powdered sugar, and serve.