Chocolate Cake

CAKE:

½ cup extra-virgin olive oil, plus
more for greasing
3 large eggs, at room temperature
1 cup granulated sugar
½ cup plain Greek yogurt
1 tablespoon vanilla extract
1 cup all-purpose flour
½ cup unsweetened cocoa powder
1½ teaspoons baking powder
½ teaspoon fine pink Himalayan salt
¾ cup strong brewed coffee, cooled

FROSTING:
1½ cups semisweet chocolate chips
(I recommend 60% cocoa)
1½ cups mascarpone, at room temperature
1 teaspoon pure vanilla extractFlaky sea salt, for serving (optional)
Chocolate shavings, for serving (optional)

1. Preheat the oven to 350°F. Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.1. Preheat the oven to 350°F Lightly grease a 9-inch round cake pan and line the bottom with parchment paper.
2. MAKE THE CAKE. In a large bowl, whisk together the olive oil, eggs, sugar, yogurt, and vanilla until smooth. Add the flour, cocoa powder, bakin powder, and salt. Whisk to combine well. Pour in the coffee and whisk until just incorporated. Transfer the batter into the prepared pan and use a spatula to smooth out the top.
3. Bake until a tester inserted into the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and let cool for 5 to 10 minuts Run a knife around the edge of the cake, invert the cake onto a plate, and then flip it back over onto a serving plate. Let cool completely, about 30 minutes.

4. MEANWHILE, MAKE THE FROSTING. Place the chocolate chips in a medium microwave-safe bowl. (Alternatively, you can do this in a small saucepan over medium-low heat.) Microwave, stirring every 30 seconds, until completely melted. Let cool for 10 minutes.
5. Stir in the mascarpone, a dollop at a time, until the mixture is smooth. Stir in the vanilla. Whisk until glossy and smooth.
6. Swirl the frosting onto the top of the cake. Just before serving, top the cake with flaky salt and chocolate shavings, if desired. Store, covered, in the refrigerator for up to 4 days.