1 ¾ cups unbleached flour
1 cup granulated sugar
4 tablespoons cocoa
½ teaspoon sea salt
¾ teaspoon baking soda
2 teaspoon pure vanilla extract
¾ cup Rallis Ice Pressed® Olive Oil
1 tablespoon cider vinegar
2/3 cup water
2 large eggs
Optional Ganache Topping
8 ounces of chocolate
½ cup heavy cream
1 teaspoon coffee granules
Warm the chocolate, heavy cream and instant coffee in a double boiler over simmering water until smooth, stir occasionally.
Preheat oven to 350 degrees F
Lightly grease a Bundt pan
In a bowl, mix the flour, sugar, cocoa, salt and baking soda.
In a separate bowl, whisk the vanilla, vinegar, Rallis Olive Oil, water and eggs.
Pour the contents of the second bowl into the first and mix thoroughly.
Pour your batter into the prepared pan.
Bake the cake batter for 25-30 minutes. When a toothpick is inserted in the cake comes out clean, the cake is done.
Let the cake cool on a wire rack.
Drizzle with optional topping