the new york times is now charging money for my favorite chocolate cake recipe so i bought a subscription and screenshotted it and canceled my subscription and now it's here for you for free
i do a mixture of red wine and fresh squeezed navel orange juice for the liquid, plus the zest of one large orange. now you make the cake
Recipe transcript:
Yield: 8 servings
ingredients
3/4c or 177 mll extra virgin olive oil, plus more for greasing the pan
1/2 cup or 118 mll Earl Grey tea, or use coffee, dry red wine, orange juice, or water
1/2 cup or 50 grams Dutch processed cocoa powder
1/2 tsp ground cinnamon
1/4 tsp fine sea salt
1 cup or 200 grams granulated sugar
3 large eggs at room temperature
2 tsp vanilla extract
1 cup plus 2 tablespoons or 135 grams all purpose flour
1/2 tsp baking soda
preparation
step 1 heat the oven to 325 degrees F. Grease a 9-inch round pan and line the bottom with parchment paper
step 2: in a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. whisk in cocoa, cinnamon, and salt until smooth, then set aside to cool
step 3: in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs, and vanilla. beat for about 3 minutes. reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. gradually beat in flour and baking soda until just incorporated.
step 4: scrape batter into prepared pan and bake until the sides are set but it's still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan.
