Salted Chocolate Olive Oil Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease two 20cm round cake pans and line the bottoms with parchment paper.

   Tip: Use a thermometer to ensure the correct temperature.

2. 2

   In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

   Tip: Make sure to sift the dry ingredients to avoid lumps.

3. 3

   In a large bowl, whisk together the melted butter, eggs, olive oil, and vanilla extract.

   Tip: Use an electric mixer for this step, if desired.

4. 4

   Add the dry ingredients to the wet ingredients and stir until just combined.

   Tip: Be gentle to avoid overmixing.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Let the chocolate cool slightly before folding it into the batter.

6. 6

   Fold the melted chocolate into the batter until well combined.

   Tip: Avoid overmixing, as this can lead to a dense cake.

7. 7

   Divide the batter evenly between the prepared pans and smooth the tops.

   Tip: Use a spatula to remove any air bubbles.

8. 8

   Bake for 25-30 minutes, or until a toothpick inserted into the center of each cake comes out clean.

   Tip: Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

9. 9

   Once the cakes are completely cool, dust them with the flaked sea salt and serve.

   Tip: This is optional, but it adds a lovely textural element and a touch of saltiness to the cake.