Olive Oil Chocolate Snacking Cake by Jessie Sheehan

Preheat the oven to 350°F. Grease an 8x8x2-inch pan with non-stick cooking spray or olive oil. Line the bottom with parchment.

In a medium sized bowl, whisk the flour, cocoa powder, espresso powder, baking powder, baking soda and salt.

In a large bowl, whisk the oil, sugars and vanilla. Add the egg and the yolk, one at a time, and whisk to combine. Add the milk and whisk a final time.

Add the dry ingredients to the wet and gently fold with a flexible spatula. Transfer the batter to the prepared pan.

Bake for 30 minutes, rotating at the halfway point, until a cake tester comes out with a moist crumb or two.

Let the cake rest for 10 minutes and then invert it onto a cooling rack and cool to room temp (or don’t . . . ).

Serve dusted with confectioners’ sugar.

The cake will keep on the counter for up to 3 days tightly wrapped in plastic wrap.