Welcome to BA Bake Club. We are a community of curious baking enthusiasts. Jesse Szewczyk, Test Kitchen senior editor, and Shilpa Usokovic, Test Kitchen senior editor, share a must make recipe each month and explain why it works. Come bake with us, ask questions, share photos, listen to our podcast and more. This one-bowl olive oil chocolate cake proves that oil can be better than butter in baking. It produces a rich, moist crumb and keeps the cake moist for several days. It also adds floral complexity and grassy, peppery flavors that complement both cocoa and melted dark chocolate. For the best flavor, use extra-virgin oil when baking. It doesn’t have to be expensive. The batter is mixed with a whisk – no mixer or creaming required. A generous swoosh (with olive oil) of ganache frosting gives the cake a glossy, soft texture. This cake is topped with flaky salt and can be enjoyed as a snack, dessert for a dinner party, or even made ahead to enjoy throughout the week. Can I use regular cocoa instead? This recipe was designed using Dutch-process cocoa, which has less acidity than natural cacao. If you swap one for the other, the baking soda will react differently and result in a denser cake. The Bon Appetit Test Kitchen’s preferred Dutch-process cocoa powder is Guittard Cocoa Rouge.GuittardGuittard Rouge Unsweetened Dutch-Process Cocoa Powder$19 $18 (5% off) AmazonThis is a lot of frosting; do I have to use it all?The recipe makes a generous amount of ganache for creating dramatic swoops, but a thin layer is also fine. The extra frosting can be frozen for up to three months (thaw over night and whisk again to emulsify). My frosting did not set or looked oily or separate–did I make a mistake? Once combined, the frosting will become a glossy, cohesive frosting. If your frosting isn’t ready after 20 minutes, continue to chill and stir. It may take a little longer for the frosting to reach a soft, spreadable, fudge like consistency if your kitchen is warm. This cake and frosting keeps extremely well and the flavor intensifies over time. For best results, bake it a day ahead and store it under a dome at room temperature.
