This one-bowl, no-mixer chocolate cake has a secret: extra-virgin olive oil. An unexpected complement to dark chocolate, it lends the cake—and the ganache-like frosting—a floral complexity and grassy pepperiness, not to mention an incredibly plush crumb. A sprinkle of flaky salt tames the sweetness and ranks as one of the easiest decorations ever.
If you love the recipe, join Bon Appétit’s Bake Club, where you’ll learn to make this plush cake and lots more alongside senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic. |
These childhood favorites get their tangy flavor from an old-school leavener: cream of tartar. We've kept the recipe super traditional by using an all-butter dough, omitting the vanilla to let the tart flavor shine, and rolling the cookies in plenty of cinnamon-sugar before baking for a glistening finish. |
