Ingredients
Method
- Prep the Pan: Preheat your oven to 350°F (175°C). Grease an 8x8 inch square baking pan with butter or cooking spray, then line it with parchment paper for easy removal.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until no lumps remain. This ensures even leavening.
- Combine Wet Ingredients: In a separate large bowl or jug, beat the eggs lightly. Add the olive oil, sugar, and vanilla extract. Whisk vigorously for about 1-2 minutes until the mixture is smooth, glossy, and slightly pale in color.
- Mix Batter: Pour the dry ingredients into the wet mixture. Using a spatula or wooden spoon, fold them together gently. Add the buttermilk last. Mix just until combined; do not overmix, as this can make the cake tough. The batter will be thick and somewhat lumpy—this is normal.
- Rest the Batter: Let the batter sit in the bowl for exactly 10 minutes. This allows the cocoa powder to soften and hydrate, leading to a richer chocolate flavor and tender crumb.
- Bake: Pour the batter into your prepared pan. Bake for 25-30 minutes. The cake is done when the top springs back lightly to the touch and a toothpick inserted into the center comes out with moist crumbs (not wet batter) but no large chunks of chocolate. Internal temperature should reach around 205°F (96°C).
- Cool: Let the cake cool in the pan for at least 15 minutes before lifting it out using the parchment paper. Transfer to a wire rack to cool completely before slicing or dusting with powdered sugar.
Nutrition
Notes
The secret is letting the batter rest for ten minutes before baking; this allows the flour to fully hydrate and the flavors to meld. I serve it plain, dusted with powdered sugar, but it pairs beautifully with a dollop of whipped cream if you want to treat yourself.