Shop Ingredients 
Chocolate-Espresso Olive Oil Cake
Prep: 25 minutes plus cooling
Bake: 40 minutes • Serves: 12
1/2 cup dark chocolate chips, melted
1/2 cup hot brewed PICS French espresso roast coffee
1-3/4 cups cake flour
1/3 cup PICS unsweetened cocoa powder
1-1/2 teaspoons PICS baking powder
1/2 teaspoon PICS salt
1 cup PICS olive oil
2 tablespoons PICS orange juice
1 teaspoon orange zest
3 PICS large eggs
1 cup PICS granulated sugar
PICS powdered sugar for dusting (optional)
PICS whipped topping and/or fresh raspberries for garnish (optional)
1.Preheat oven to 350°; spray 9-inch springform pan with cooking spray. In medium bowl, whisk chocolate chips and coffee until smooth.
2.In another medium bowl, whisk flour, cocoa powder, baking powder and salt. In separate medium bowl, whisk oil, orange juice and zest.
3.In large bowl, with mixer on medium-high speed, beat eggs and granulated sugar 3 minutes or until pale yellow and thickened; reduce speed to low. In 3 batches, alternately add flour mixture and oil mixture until incorporated, scraping down bowl occasionally; fold in chocolate mixture until incorporated. Pour batter into prepared pan; bake 40 minutes or until toothpick inserted in center comes out with a few crumbs and sides pull away from the pan. Cool completely in pan on wire rack. Run small knife around edge of pan to loosen; remove cake from pan. Dust top of cake with powdered sugar, if desired.
4.Cut cake into 12 slices to serve; garnish with whipped topping and/or raspberries, if desired.
Approximate nutritional values per serving (1 slice):
377 Calories, 23g Fat, 5g Saturated Fat, 47mg Cholesterol, 175mg Sodium,
40g Carbohydrates, 2g Fiber, 21g Sugars, 21g Added Sugars, 4g Protein