midsummer vlog | 夏至 | 超湿润巧克力蛋糕

recipe for the super moist chocolate olive oil cake, adapted from smitten kitchen 16cm springform 175 C Bake for 30 to 35 minutes, or until the top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). 3/4 cups (97 grams) all-purpose flour 3/8 cup or 6 tbsp (30 grams) unsweetened cocoa, any variety, sifted if lumpy 3/4 teaspoons baking soda 1/4 teaspoon fine sea salt 3/8 cup or 6 tbsp (75 grams) granulated sugar 3/8 cup or 5,5 tbsp (70 grams) dark brown sugar 1/4 cup (60 ml) olive oil 3/4 cups (177 ml) water or coffee 1/2 tablespoon (7.5 ml) cider vinegar or white vinegar Cake keeps: At room temperature for 2 to 3 days and up to a week in the fridge.