Ingredients

• 1 tablespoon butter, softened
• 3/4 cup unsweetened cocoa powder, plus 2 tablespoons for the pan
• 1 1/2 cup all-purpose flour
• 1/4 cup white or golden whole wheat
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 cup sour cream
• 1/2 cup extra virgin olive oil
• 2 large eggs, beaten
• 1 cup freshly brewed coffee, cooled to room temperature
• 2 teaspoons vanilla paste or extract
• 5 ounces coarsely chopped dark chocolate
• 3 tablespoons confectioners’ sugar

Directions

Step 1

Preheat the oven to 350°F. Lightly brush the inside of a 12-cup bundt pan with the softened butter, getting into every nook and cranny (the more complex the style, the more thorough you need to be) and all over the center tube. Place the 2 tablespoons of cocoa in a small strainer and tap it around the inside of the pan, sprinkling it evenly over the butter, including the center tube. Invert the pan over your sink and tap it lightly to shake out any excess cocoa; set aside.

Step 2

Into a large bowl, sift the flours, cocoa powder, sugar, baking soda, baking powder, and salt through a strainer, then whisk to combine.

Step 3

Place the sour cream in a separate bowl and whisk in the olive oil, then the eggs, coffee, and vanilla. Pour it over the flour mixture and whisk to combine. Fold in the chopped chocolate.

Step 4

Pour the batter into the bundt pan and gently tap it on the counter to level it and remove any air bubbles.

Step 5

Bake for 50 to 60 minutes, until the cake starts to pull away from the sides of the pan and the tip of a sharp knife inserted into the cake comes out clean. Let cool for 20 minutes, cover with a cake plate, and invert. Lift off the pan and let the cake come to room temperature. (If the cake won’t come out, run a small silicone spatula around the inside perimeter of the pan and around the center tube, then invert again.)

Step 6

Before serving, place the confectioners’ sugar in a small strainer and tap the edge with two fingers to dust the top of the cake.

Ingredients

• 6 tablespoons unsalted butter, completely softened
• 1 cup confectioners’ sugar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon vanilla extract
• 2 extra-large egg whites
• 3/4 cup unbleached all-purpose flour
• 1/4 teaspoon fine sea salt

Directions

Step 1

Line two cookie sheets with parchment paper.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream the butter and sugar until smooth. Beat in the olive oil and vanilla, then the egg whites, one at a time. Add the flour and salt and mix just until combined.

Step 3

Spoon the batter into a pastry bag fitted with a 1/2-inch round tip. Working with one cookie sheet at a time, pipe out rows of 3-inch lengths, leaving about 2 inches between each cookie. Place in the fridge for 15 to 20 minutes while you preheat the oven to 350˚F.

Step 4

Pipe out the rest of the batter on the second cookie sheet; place it in the fridge as you take out the first one.

Step 5

Bake the first batch of cookies until the edges turn golden, about 12 minutes, rotating the sheet halfway through. Repeat with the second sheet.

Step 6

Allow the cookies to cool for 10 minutes.