1-Getting started: Getting started with this olive oil chocolate cake is straightforward and fun, beginning with preheating your oven to 350°F and greasing an 8-inch round cake pan. Line the bottom with parchment paper to make sure nothing sticks, and measure out all your ingredients ahead of time. This setup helps everything go smoothly and keeps the process stress-free.

2-Next, in a large bowl, whisk together the dry ingredients: 3/4 cup all-purpose flour or gluten-free baking flour, 2 cups powdered sugar, 1/2 cup plus 2 tablespoons Dutch process cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/4 teaspoon kosher salt. In another container, whisk the wet ingredients: 1/3 cup extra-virgin olive oil, 1/2 cup sour cream, 1 large egg plus 1 egg yolk, and 1 teaspoon vanilla extract.

3-Now, add the wet mixture to the dry one and stir until just combined, then pour in 1/2 cup hot water and mix until the batter is smooth and glossy. Pour this into your prepared pan and bake for 35-40 minutes for an 8-inch pan, or 30-35 minutes for a 9-inch pan, until a toothpick comes out with moist crumbs. Let it cool in the pan for 20 minutes, then move it to a wire rack for another 20 minutes until it’s slightly warm.

4-While the cake cools, make the frosting by melting 1 cup semisweet chocolate chips with 1 tablespoon extra-virgin olive oil in the microwave, using 30-second intervals and stirring until smooth. Stir in 1/4 cup room-temperature sour cream and 1/2 tablespoon maple syrup, honey, or corn syrup until well mixed. Spread this over the warm cake and top with finely chopped pistachios if you like. Serve it slightly warm for the best taste. For more baking inspiration, try our caramelized banana dark chocolate walnut baked oatmeal for a complementary treat.