Ingredients
3/4 cup Buona Cucina Mild or Medium Intensity Extra Virgin Olive Oil
1/4 cup Buona Cucina Espresso Dark Balsamic Vinegar
3/4 cup plus 2 tablespoons cocoa
1 1/4 cup brewed strong coffee
½ cup whiskey
1 cup sugar
1 cup light brown sugar
2 cup all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon fine sea salt
¼ teaspoon black pepper
1/8 teaspoon ground cloves
3 large eggs
1 tsp vanilla
1 cup mini semisweet chocolate chips
Directions
Heat oven to 325 degrees.
Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
In a medium saucepan over low heat, mix together oil, coffee, whiskey, and remaining cocoa powder, whisking occasionally, until smooth. Whisk in sugars until dissolved.
Remove from heat and cool completely.
In a separate bowl, whisk together flour, baking soda, salt, pepper and cloves.
Use another bowl, whisk together eggs, vanilla and vinegar.
Slowly whisk egg mixture into chocolate mixture.
Add dry ingredients and whisk to combine. Fold in chocolate chips.
Pour batter into prepared pan.
Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes.
Let cool on a wire rack, then remove sides of pan.
Dust with powdered sugar before serving if you like
Note *Navel Orange Olive Oil or Butter Infused Olive Oil are great substitutions for the pure extra virgin olive oil.
Recipe By Olive Gourmet