This cake is delicious as an afternoon treat or with a scoop of coffee or vanilla (or both!) ice cream for dessert.
- 2 cups all-purpose or pastry flour
- 1/2 cup cocoa powder, sifted to remove lumps
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon instant espresso powder
- 3/4 teaspoon kosher salt
- 1 cup sugar
- 2 extra-large eggs
- 1 cup Greek yogurt
- 1/2 cup extra virgin olive oil
- 1/2 cup milk
- 1 teaspoon vanilla extract
Heat the oven to 350°F. Lightly coat a 9 x 5 loaf pan with olive oil and use a piece of parchment paper to line the bottom and long sides. In a large bowl, sift together the flour, cocoa, baking powder, baking soda, espresso powder, and salt. In a second, larger bowl, whisk the sugar and eggs until well blended and then whisk in the yogurt, followed by the olive oil, milk, and vanilla. Slowly add the wet ingredients to the flour mixture, folding with a spatula as you go, until incorporated. Transfer the batter to the prepared pan and use a thin offset spatula to spread it into the corners of the pan and smooth the top (the batter is thick).
Bake for 50 to 60 minutes, depending on your oven—it’s done when the point of a dinner knife inserted in the center comes out almost clean. Cool in the pan for 10 minutes and then lift out the loaf using the sides of the parchment paper. Let finish cooling on a rack. Serve warm or at room temperature.