Chocolate Olive Oil Loaf Cake

Instructions

1. Preheat oven to 350ºF. Lightly grease one 4.5-by-8.5-inch loaf pan; line with a strip of parchment paper (short ends will be unlined). Lightly butter parchment.

2. In a large mixing bowl, combine the flour, cocoa, sugar, baking powder, baking soda, salt and espresso powder and whisk until evenly mixed.

3. In a second bowl or 2-cup glass measuring cup, whisk together eggs, olive oil, and vanilla. Add to dry ingredients and mix until incorporated and no streaks of dry flour remain (batter may still be a bit lumpy).

4. Pour in about a third of boiling water, and mix with a large wire whisk until batter is loosened; add remaining water and mix until incorporated. Pour into prepared pan.

5. Bake for 60 to 65 minutes (50 to 55 minutes if you are using a larger, 9-by-5-inch loaf pan) or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Remove from oven and place on a wire rack until cool enough to handle. Run a small knife along the short sides of the pan, then lift out the cake using the parchment paper overhangs as a handle. Let cool completely on a wire rack. You can also wrap in plastic wrap and bag in an airtight zip-top bag and freeze for up to 1 month; let thaw overnight in the fridge before glazing.