This cake is moist and chocolatey with a slight hint of fruitiness from the olive oil. It is finished with a rich chocolate glaze, making this one delicious cake that is sure to have everyone coming back for more.
Preheat the oven to 325ºF. Line an 8 1/2 inch x 4 1/2 inch loaf tin with parchment paper or spray with non-stick cooking spray. Set aside.
Add the flour, granulated sugar, cocoa powder, baking powder and salt to a large mixing bowl. Whisk until well combined and set aside.
Add to a smaller mixing bowl the olive oil, eggs and vanilla extract. Whisk until well combined.
Pour the olive oil mixture into the bowl with the flour mixture. Pour in the boiling water and quickly whisk until well combined. The batter will be thin.
Fold in the chocolate chips.
Pour the cake batter into the prepared loaf pan. Bake for 50 minutes, or until cooked through. The cake is cooked through when it springs back when lightly touched in the center. A skewer or toothpick can also be inserted into the center of the cake and should come out clean.
Allow the cake to cool completely in the loaf pan.
To make the glaze, mix together in a small bowl the powdered sugar, cocoa powder and enough milk to make a glaze of drizzling consistency. Drizzle over the cooled cake.
Store this cake in an airtight container in the fridge for up to 3 days. Bring to room temperature before eating.
Refer to the article above for more tips and tricks.The calories shown are based on the cake being cut into 10 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**