Chocolate Olive Oil Cake with Chocolate Fudge Frosting

Servings: 10-12

For the Chocolate Olive Oil Cake:

• 1 cup Granulated Cane Sugar
• 3 Vital Farms Organic Large Brown Eggs
• 2 tsp. Vanilla Extract
• 2/3 cup Extra Virgin Olive Oil
• 1/2 cup Unsweetened (High Quality) Cocoa Powder
• Zest of 1 Orange
• 1 tsp. Espresso Powder
• 1 1/4 cup All Purpose Flour
• 1/2 tsp. Baking Soda
• 1/2 tsp. Fine Sea Salt
• 1/2 cup Boiling Water

For the Chocolate Fudge Frosting:

• 8 tbsp. (1 stick) Unsalted Butter, melted
• 1 cup Unsweetened (High Quality) Cocoa Powder
• 4 cups Powdered Sugar
• 2/3 cup Heavy Cream
• 1 tbsp. Vanilla Extract
• 1/4 cup Whole Milk

For the Chocolate Olive Oil Cake:

1. Preheat oven to 325F. Grease and line the bottoms with parchment a 9-inch springform baking pan.
2. In a large bowl, beat the sugar and eggs together for 2 minutes, until pale and fluffy.
3. Whisk in the vanilla and olive oil for 1 minute.
4. Whisk in the cocoa powder until smooth. Stir in the orange zest and espresso powder.
5. In a separate bowl, whisk the flour, baking soda, and salt together.
6. Add the flour mixture to the wet ingredients bowl. Add the boiling water.
7. Whisk just until combined.
8. Transfer the batter to the prepared baking pan.
9. Bake for 25-30 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs.
10. Let cool completely.

For the Chocolate Fudge Frosting:

1. In the bowl of a stand mixer fitted with the whisk attachment, combine the melted butter and cocoa powder. Beat on HIGH for 2 minutes.
2. Add half the powdered sugar and half the heavy cream. Beat for 1-2 minutes, until fluffy.
3. Add the remaining half of powdered sugar and heavy cream. Beat until smooth.
4. Mix in the vanilla extract.
5. Add the whole milk one tablespoon at a time until desired frosting texture.
6. Frost the cooled cake, then garnish with chocolate shavings to enjoy!