Cornflake Marshmallow Chocolate Chip Cookies

Back in 2010, I spent a whirlwind winter weekend in NYC. I don’t remember many details about that trip—but I do know it was the first time I went to Milk Bar.

IMG_5860

Christina Tosi’s Milk Bar is a NYC institution. Tosi is famous for her treats like Cornflake Cookies, Cereal Milk Soft Serve and naked Birthday Cakes. I’d heard rave reviews from friends who lived in NYC, and couldn’t wait to try it for myself. So we ordered a lot: some soft serve, a couple cookies and a truffle on the side. Everything was great, but the cookies stood out the most. Over the years, I tried more flavors whenever I happened to pass by a Milk Bar. And then I found this recipe, and decided to recreate the Milk Bar goodness for myself.
These Cornflake Marshmallow Chocolate Chip Cookies are truly something else. My
 tasters compared them to a caramelized Rice Krispie treat—but better! They’re salty but sweet, chewy but crunchy…and highly addicting.
I used an adapted recipe from Butter with a Side of Bread, and my cookies turned out great. Note that they spread a lot while baking, so make sure to allow space on your cookie sheet!

Cornflake Marshmallow Chocolate Chip Cookies

Original recipe: Butter with a Side of Bread I’ve rewritten things a bit and added commentary. 

Yield: ~36 cookies

Suggested equipment: Mixer

Total Time: 3.5 hours, including chill time

Cook Time: ~15 minutes

Ingredients

Cornflake crunch

  • 5 cups cornflake cereal
  • 1/2 cup milk powder (I got mine from Bob’s Red Mill)
  • 3 tbsp sugar
  • 1 tsp salt
  • 9 tbsp butter, melted

Cookies

  • 1 cup butter, at room temperature
  • 1 1/4 cup granulated sugar
  • 2/3 cup brown sugar, packed
  • 1 egg
  • 1/2 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/2 tsp salt
  • 3 cups cornflake crunch
  • 1 cup mini chocolate chips
  • 1 cup mini marshmallows

Instructions

Make your cornflake crunch

  1. Preheat your oven to 275F
  2. Pour your cornflakes into a medium bowl, then use a cup to crush them into bits
  3. Add the milk powder, sugar and salt
  4. Toss the whole mixture
  5. Add your melted butter, and toss the mixture again. As you mix, you’ll bind the ingredients together into little clusters
  6. Line a cookie sheet with parchment, and spread your cornflake clusters onto the pan
  7.  Bake for 15-20 minutes. Start checking around 15 to see how things look—you don’t want burnt clusters! When they’re ready, they’ll smell buttery and look toasted. They’ll get a bit chewier as they cool
  8. Let the crunch cool completely before you use it in your cookies. You can make the crunch ahead of time, too. It will stay fresh at room temp for about a week, and will last about a month if you put it in the freezer or fridge.

Make your dough

  1. Use a mixer to cream your butter, sugar and brown sugar. Use the medium-high setting for about 2-3 minutes
  2. Scrape your bowl, then add in the egg and vanilla. Beat again, 7-8 minutes
  3. Turn down your mixer to low. Add in the flour, baking powder, baking soda and salt. Mix only until it comes together as a dough—should be about a minute
  4. Stir in your cornflake crunch and mini chocolate chips by hand
  5. Portion your dough into 1/4 cup balls
  6. Flatten each dough ball, and place 2 mini marshmallows in the middle.
  7. Refrigerate your dough balls for at least an hour. This keeps the dough from spreading, so don’t skip this step!

Bake your cookies

  1. Preheat your oven to 365F
  2. Line a cookie sheet with parchment paper
  3. Place your dough balls at least 4 inches apart on the cookie sheet
  4. Bake your cookies 11-16 minutes. Mine took 13. You’ll know they’re done when the cookies are puffed, crackled and spread out
  5. Cool completely before serving. These will keep well for a few days in an airtight container

 

Advertisements

Travel Eats: San Diego

San Diego is one of my favorite places for a weekend getaway. It has a nice mix of beautiful scenery, interesting attractions and relaxing vibes. Plus—there’s tons of great food! 

EncinitasI got my first real taste of San Diego back in college. I spent a couple summers interning  in North County, and fell in love with the local community. It was my first time living somewhere with an actual, pedestrian-friendly main street.  There were cute local businesses. I could walk to the beach in 15 minutes. And I ate really, really well.

These days, I’m lucky to live a short plane ride away. I make my way to San Diego a few times a year, and try to hit up different neighborhoods every time. There’s a real variety of things to see, from lush gardens to classic art. When it comes to food, you’ve got your pick of cuisines, from Mexican to Italian to that “New American” label we see all over the place these days.

But where should you eat? Here are my favorite spots. Whether you’re looking for brunch ideas, dinner reservations or just a sweet treat, this list should help you out!

Breakfast and brunch

Isabel’s Cantina (Pacific Beach): This charming restaurant offers a really nice mix of decadent dishes and healthy options. There’s something for everyone—and it’s all delicious. I usually convince someone to share with me so we can get one sweet and one savory dish. My faves are the Very Berry Pancakes and the Avocado Scramble.

IMG_8924.jpg

Clayton’s

Clayton’s Coffee Shop (Coronado): Clayton’s looks like an old-timey diner, but its food is fresh, and there are lots of interesting things on the menu. There’s usually a wait, so try to get there on the early side. The service is great here—they refill my coffee so frequently, I lose track of how much caffeine I’ve had!!!!

Potato Shack (Encinitas): The pancakes here are so big, they’re called Manhole Covers! It’s not a gimmick, though: they’re also big in flavor. If you go here, make sure to try their “American fries,” too.

Papagayo (Leucadia): I’ve always loved the atmosphere at this North County spot. It’s laid-back, with lots of personality and great food. I usually get the Macadamia Nut Pancakes or Gran Marnier French Toast.

Little Italy Mercato: Head to Little Italy on Saturday morning for their lively farmer’s market. The market takes over several city blocks with fresh produce, food stalls and local crafts. You’re sure to find something delicious!

Lunch and dinner

Juanita’s Taco Shop (Encinitas): My favorite Mexican restaurant in San Diego! No frills, but huge on flavor. I usually get a combo plate here, and love the rice and beans that come with it. 

Ki’s Restaurant (Cardiff): All meals are great here, but lunch is my favorite. I especially love the butternut squash enchiladas. The dining room has ocean views, so go here during the day and pick your seat wisely!

IMG_8882.jpg

Lunch at Volcano Rabbit

Volcano Rabbit (Gaslamp): We wrote this place off as another generic Gaslamp bar…until it came up with super high reviews on Yelp. Ten points to Yelp, because we loved this place! I got short rib tacos, a mushroom taco and a margarita flight. Yes, you read that right: a margarita flight. Highly recommend. 

Cafe Sevilla (Gaslamp): Grab a group for this Spanish restaurant, so you can try all the things. My fave dishes are the Queso Fundido, grilled lamb and veggie paella. Their sangria is great, too. I’ve never been to the nightclub downstairs but… maybe next time?!

Barbusa (Little Italy): This Sicilian spot is a real scene, but the food speaks for itself. Definitely make a reservation before you head over here, because it gets real busy.  

Leroys

Pasta at Leroy’s

Leroy’s (Coronado): One of my more recent finds, Leroy’s has an ever-changing menu with lots of interesting options. My favorite dish so far was fettuccine with duck ragu and chili threads. Last time we had some pretty awesome quail, and sweet corn spaghetti. You can’t go wrong! 

Trattoria I Trulli (Encinitas): I don’t want to sound controlling but…if you go here, get the pesto. It’s impossibly good, and they mix pine nuts, string beans and potatoes in with the pasta.

Bakeries and desserts

Charlie’s Best Bread (Pacific Beach): My go-to spot for breads like chocolate cherry, challah and olive. You can also find Charlie’s at local farmer’s markets and grocery stores.

IMG_4620

Cravory cookies

The Cravory (Multiple locations): These cookies are SO good, and come in really interesting flavors. Think Rosemary Balsamic, Taro and Lemon Matcha. I’ve never actually made it to their shops, but you can find the cookies all over town, from the Little Italy farmer’s market to Balboa Park.

IMG_8917.jpg

Gelato at Bobboi

Filippi’s Pizza Grotto (Little Italy): I’ve never actually eaten a meal here...but I’ve come for cookies many, many times. They offer a huge selection of classic Italian cookies. My favorites are the sandwich cookies filled with jam or chocolate!

Bobboi Natural Gelato (La Jolla): Come here for cool flavors! Last time I got a rose/hazelnut/pistachio scoop. They have lots of dairy-free flavors, too. Plus, they’re right by the beach!

Things to see in San Diego

I know this post is called Travel Eats…but I have to give you some sightseeing tips, too. Note that San Diego’s top spots are scattered around a large metro area. You might want to rent a car, but you don’t actually need one. Between public transit and ridesharing apps, it’s totally possible to get around without your own set of wheels. These are just a few of my favorite things to do in SD!

Meditation Gardens (Encinitas): These beautiful, well-maintained gardens overlook the ocean. They’re run by a local spiritual group that also offers retreats and meditation. It’s free to go in the gardens, but you can make a donation to contribute to upkeep.

Balboa Park Museums: Balboa Park offers a crazy amount of sights. Make sure to visit the Timken Museum, which is full of masterpieces and free to enter. You should also check out smaller museums like the Centro de la Raza and the International Cottages.

North County fun: Don’t limit yourself to downtown San Diego! Head up north to get a different feel. You can start your day with breakfast at one of my fave Encinitas spots, then hit up Moonlight Beach for a bit. After that, head a bit south to the meditation gardens. Then, go to the Cedros Design District in Solana Beach. It’s full of small crafts stores and a great place to discover local artisans.

Let’s Talk About Tahini

Tahini is one of those miracle ingredients that makes tons of dishes better. It plays a starring role in the best hummuses around, lending nuttiness and depth. But it’s also great in cookie dough, on ice cream, on cauliflower–you name it. I’ve found so many ways to use tahini that I always keep a jar around my house.

IMG_4033.jpg

Tahini topped soft serve, with a side of sesame candy for good measure

What is tahini, exactly? It’s made up of ground, toasted sesame seeds. The flavor varies quite a bit by brand, so you might need to shop around for the brand you like. I’ve noticed that certain brands are smoother and more pleasant to eat with a spoon, but other brands can be a bit thick and bitter. I’ve had good luck with both Joya and Whole Foods 365.

Tahini has a slightly earthier flavor than peanuts, but most people really can’t tell the difference once it’s in baked goods. The flavor is more pronounced if you use it as a dressing or drizzle–like the amazing soft serve with tahini sauce that I tried at Seed + Mill last year.

Here’s a look at some of my favorite tahini dishes so far–and what I want to try next.

My favorite tahini recipes:

Tahini swirled brownies: This is a pretty simple way to dip your toe into the tahini dessert waters. Just make your favorite brownie recipe, and swirl a layer of tahini in the top before you throw the pan in the oven. I also topped mine with sesame seeds for extra texture. You could put a swirl in the middle too–just pour in half the batter, add a tahini swirl, and top with the rest of your batter.

Tahini cupcakes with Chocolate Tahini Frosting: This was my first foray into baking with tahini. They taste sort of nutty, with a lovely texture.

Tahini Peanut Butter Chip Cookies: These use tahini in the base dough and peanut butter chips as a flavor accent. I’d omit the pumpkin seeds if I made them again–they just didn’t seem necessary!IMG_1448.jpg

Salted Tahini Chocolate Chip Cookies:These are easy and pretty incredible. Sesame gives the dough a unique flavor, and you can’t go wrong with salted chocolate.

Tahini recipes I want to try: 

Tahini Dirty Blondies: I keep meaning to make these! They look delightfully chewy.

Zahav’s hummus: My favorite hummus so far was at Dizengoff in NYC. It’s so rich, pillowy and satisfying.  I’ve read that the trick is lots of high-quality tahini, and several prep steps that enhance each ingredient’s flavor.

Tahini French Toast: I first had tahini french toast at a place called Bar Bolonat in NYC. I immediately looked for recipes to try at home–but sadly, haven’t actually made it yet!

Carrot Tahini Muffins: I can’t quite imagine what these would taste like–which is usually my cue to try a recipe! They look scrumptious and satisfying in the photos, and I bet you it’s a unique flavor.

Carrot Lentil Cakes: I bake more than I cook, but these lentil cakes sure look good.

Roasted Butternut Squash: This recipe comes from Yotam Ottolenghi is the king of vegetables with tahini sauces. This one looks great, and I also tried  one of his cauliflower recipes recently at a friend’s house.

Black Tahini Morning Buns: Black sesame is richer than white sesame. I can’t stop thinking about a black sesame kougin aman that I tried a couple months ago, so this recipe is a must-try for me.

Milky Way Chocolate Chip Blondies

For friends’ birthdays, I like to ask about their favorite flavors and surprise them with a special treat. Sometimes I try to fly under the radar and just pepper food questions into normal conversation so they don’t suspect what I’m up to. Other times…I’m way more obvious about it and literally ask people to send me their favorite flavors.

DSC07981That’s the kind of questioning that led to these awesome blondies. One of my friends said she really loved Milky Way candy bars–and I couldn’t resist finding a way to bake with them.

Lucky for me, Crazy for Crust had already thought about this. I used her recipe for Milky Way Chocolate Chip Blondies, but cut the caramel chips. I’m a huge fan of recipes that use a ton of flavors but for some reason, the caramel chips felt like too much going on.

These bake up beautifully, with a classic blondie top and a really nicely textured middle layer of caramel, chocolate and nougat. The Milky Way candy bars melt into a wonderful flavor combo and take these bars to the next level.

I never would have thought to bake with Milky Ways since I don’t really eat them–so thanks to the friend that inspired this!

Milky Way Chocolate Chip Blondies

Original recipe:  Crazy for Crust. I’ve rewritten things a bit and added commentary. 

Yield: ~30 bars

Suggested equipment: Mixer

Total Time: ~1 hour

Cook Time: ~25 minutes

Ingredients

  • 2 cups light brown sugar, packed firmly into your measuring cup
  • 1/2 cup unsalted butter, softened
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups flour
  • 1/2 cup milk chocolate chips
  • 15 Fun Size Milky Way candy bars, chopped into pieces

Step by Step Directions

  1. Preheat your oven to 350F
  2. Line a 9×13 pan with foil and spray it with nonstick cooking spray
  3. Use the paddle attachment on your mixer cream your brown sugar and butter
  4. Add eggs and vanilla, then beat until combined
  5. Add baking powder, salt and flour. Mix until combined
  6. Stir in the chocolate chips and chopped Milky Way bars
  7. Press your dough into the prepared pan. The dough can get sticky, but you can spray your hands with cooking spray so the dough doesn’t stick as much while you’re trying to spread it
  8. Bake for about 22-25 minutes. Keep a close eye on these blondies–you don’t want to overcook them! The center will still jiggle a bit when the bars are done, but they’ll firm up as the bars cool
  9. Let the bars cool completely before slicing them into pieces

These keep for a few days in an airtight container, or you can freeze them to save the goodness for longer.

 

Orange Cinnamon Pull Apart Bread

Before we get into the details of this recipe: go add six oranges to your shopping list. Do it right now, so you don’t forget–because you’ll want to make this bread, ASAP.

IMG_7339

And yes, you read that right. This recipe uses a whopping six oranges. You’re mostly using the zest, though you’ll throw a bit of juice into your glaze. Don’t worry about wasting the rest of the fruit–zested oranges last a couple days in the fridge, so you can just eat the rest later.

Ok: now onto the details. This bread makes any morning sunnier. It’s like a gooey, soft cinnamon roll, made ten times better by lots of orange zest. It’s definitely sweet and decadent–and the ultimate morning pick-me-up. I compared a few recipes for orange cinnamon rolls before picking this one, and noticed lots of bloggers talking about nostalgia for this flavor combo. I never had Pillsbury’s Sweet Orange Rolls as a kid…but if you did, this bread apparently tastes like that!

IMG_7360

Give yourself plenty of time for this one. You need to let the dough rise twice, and you’ll want the bread totally cool before icing it at the end. I promise it’s worth it! This was my first time making a pull apart bread, and I really liked how it turned out. It’s easier than doing rolls, and looks really cool once it’s finished.

This is the perfect recipe for Easter brunch, or your next brunch potluck…or you can be like me, and bring it to work next Monday. Whatever you do, trust me: people will thank you.

Orange Cinnamon Pull Apart Bread

Original recipe: How Sweet Eats. I’ve rewritten things a bit and added commentary.

Yield: One 9×5 loaf

Suggested equipment: Mixer, with a dough hook and a beater attachment

Total Time: ~1 hour, 15 minutes

Cook Time: 30-35 minutes

Ingredients

Dough 

  • 2 cups and 3/4 cups flour, separated
  • 2 tbsp sugar
  • 2 1/4 tsp active dry yeast
  • 1/3 cup milk (whole or 2% is fine)
  • 1/4 cup unsalted butter
  • 1/4 cup water
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 large eggs
  • 2 tbsp freshly grated orange zest  (~2 oranges)

Filling 

  • 6 tbsp unsalted butter
  • 1/2 cup sugar
  • 1 1/2 tsp cinnamon
  • 3 tbsp freshly grated orange zest  (~3 oranges)

Icing 

  • 2 cups powdered sugar
  • 1/4 cup fresh orange juice
  • 1 tbsp orange zest (~1 orange)
  • 1 tsp vanilla extract

Instructions

Make your bread 

  1. Put the 2 cups of flour, sugar and yeast in your mixer bowl. Use the beater attachment, and stir until combined.
  2. Put your milk and butter in a small saucepan. Turn the heat to low, and heat just until the butter melts.
  3. Remove the pan from the stovetop, and let it sit for a few minutes. Then, stir in your water and vanilla.
  4. Attach a dough hook to your mixer bowl.
  5. Pour your butter mixture into the flour mixture. Mix until everything is just combined.
  6. Add your salt and eggs, one at a time. Beat well in between each addition.
  7. Add your orange zest, and beat the dough again. The dough should be pretty sticky at this point.
  8. Add your remaining 3/4 cup of flour in small increments, beating another 2-3 minutes. You’ll know you’re done when the dough comes together again. It should still be pretty sticky!
  9. Oil a bowl, and place your dough inside. Cover the bowl with a towel, then leave it to rise in a warm place. It should take about an hour to rise–check to make sure it’s poofed up before you move onto the next step.

Fill your bread 

  1. Once your dough has risen, prep your workstation for the next step. Flour a flat surface that’s large enough to roll out the bread.
  2. Punch your dough down, then turn it onto the floured surface.
  3. Roll the dough into a large rectangle. The original recipe said 12×20 inches, but mine stretched slightly smaller than that.
  4. Brush your dough with the melted butter.
  5. Cover that with sugar, cinnamon and orange zest. Try to spread the filling evenly.
  6. Cut your dough into 5 strips from top to bottom, lengthwise. Then, cut horizontally into 6 sets of squares (See pics below!)
  7. Stack your dough into six stacks.
  8. Brush a 9×5 loaf pan with melted butter. Put your dough stacks into the pan, then smush it together. Make sure to press the dough together well, so it sticks together while baking.
  9. Cover the pan with plastic wrap, and let it rise for another hour.

Bake your bread 

  1. Preheat your oven to 350F.
  2. Bake the bread for 30-35 minutes, until the top is golden brown and set. I ended up tenting mine with foil near the end so I could keep cooking the insides without burning the top.
  3. Let the bread cool for 10 minutes before moving onto the glaze.

Add your icing 

Note: I only used half the icing. Adjust based on how much glaze you usually like! 

  1. Whisk all icing ingredients together until a glaze forms. It should be pretty smooth–if it seems thick, add more orange juice 1 tsp at a time. If it seems to thin, whisk in a few more tablespoons of sugar until you reach the right consistency.
  2. Drizzle glaze all over your bread. It’ll end up in some of the bread pockets…mmm.

This definitely is best served warm, but it tasted great after it cooled, too!

 

 

 

Cinnamon Cayenne Brownies with Cinnamon Buttercream

This might be the perfect spicy sweet treat. First you make rich, fudgy brownies, slightly spiked with a bit of cayenne. Then you add a smooth, cinnamon-tinged buttercream. The finished dessert is chocolatey, spicy and sweet all at once. It’s pretty incredible!

IMG_7222I’ve made other spicy chocolate recipes in the past, but think this one’s my new favorite. There’s a really great depth to the brownie recipe: it’s a satisfying, deep chocolate, and the spices bring out more flavor. The cinnamon buttercream adds yet another layer of flavor, and complements the brownies in a really unique way. I used a pretty thin layer of buttercream compared to the original recipe, and felt good about the frosting/brownie combo. You could also cut the frosting altogether if you’re short on time or watching your decadence–the brownies definitely stand on their own!

Several coworkers declared this recipe their favorite thing I’ve baked. I’ve brought quite a few things into the office over time so…that’s quite the declaration!

Cinnamon Cayenne Brownies with Cinnamon Buttercream

Original recipe: Garnish with Lemon. I’ve rewritten things a bit and added commentary.

Yield: ~25 brownies

Suggested equipment: Mixer optional

Total Time: ~2 hours, including cooling time

Cook Time: 27-32 minutes

Ingredients

For your brownies

  • 1/2 cup flour
  • 1 1/2 tbsp cinnamon
  • 1/4 tsp cayenne
  • 10 tbsp unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup + 2 tbsp unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 2 large eggs

For your frosting

  • 3 cups powdered sugar
  • 16 tbsp unsalted butter, at room temperature
  • Pinch of salt
  • 2 tsp vanilla extract
  • 1 tbsp milk or heavy cream (I used milk, it’ll be a little thicker if you use cream)
  • 1 1/2 tbsp ground cinnamon

Instructions

Make your brownies 

  1. Preheat your oven to 325F
  2. Whisk your flour, cinnamon and cayenne in a small bowl
  3. Place the butter, sugar, cocoa and salt in a large microwaveable bowl. Heat in 30 second increments, stirring after each increment. Repeat this process until the butter is fully melted, then put the mixture aside so it can cool a bit
  4. Stir your vanilla and eggs into the cocoa mixture. Your batter should be thick and shiny when you’re done
  5. Add the dry ingredients, and stir again until just mixed
  6. Beat the whole batter vigorously for about 30 seconds
  7. Line a 8×8 pan with parchment, leaving a little hanging over the edges so it’s easier to pull the brownies out later
  8. Pour your batter into the pan
  9. Bake for 27-32 minutes. Mine took the full 32. Stick a toothpick in the middle to check for doneness. Your toothpick should have just a few crumbs sticking to it when these are done
  10. Cool the brownies in the pan for 15 minutes, then lift them out to cool completely before frosting. You don’t want to frost hot brownies–the frosting will just melt all over the place!

Frost your brownies

  1. Put your powdered sugar and butter in a mixer bowl. Beat them for about 2-3 minutes, until it’s totally smooth
  2. Add salt, vanilla, milk or cream and cinnamon. Mix it altogether until the frosting is thick and smooth. Taste the frosting before declaring it done–sometimes I add a little more sugar or salt depending on how things are coming together!
  3. Frost your brownies, then cut them into squares. I found these a little harder to cut than some other brownie recipes, so definitely use a sharp knife!

IMG_7220

 

Olive Oil Chocolate Cake (Dairy-Free)

I’ve never been one to use the word “unfussy” to talk about food. And yet, here we are: let’s talk about this unfussy cake. It’s rich and delicious, but also really simple. It’s great on its own–but also easy to dress up with mix-ins, toppings or ice cream.

img_1925

I also love that this recipe is dairy-free, because I have several friends who avoid dairy. Olive oil gives the cake a great texture, and also brings out richness from the cocoa. The cake is light, airy and the perfect ending to a dinner with friends.

I opted to use regular flour in this, but the original recipe gives you substitutions if you want to make it gluten-free.

Olive Oil Chocolate Cake (Dairy-Free)

Original recipe: Nigella Lawson. I’ve rewritten things a bit and added commentary.

Yield: One 9-inch cake

Suggested equipment: Mixer; food processor if you need to grind sugar

Total Time: 1.5 hours

Cook Time: 40 minutes

Ingredients

  • 2/3 cup olive oil, plus more to grease the pan
  • 6 tbsp unsweetened cocoa
  • 1/2 cup boiling water
  • 2 tsp vanilla extract
  • 3/4 cup plus 1 tablespoon flour
  • 1/2 tsp baking soda
  • A pinch of salt
  • 1 cup superfine sugar (You can find this at some stores, usually called superfine sugar, baker’s sugar or caster sugar. Alternatively, you can just use your food processor to grind up standard granulated sugar. I followed The Kitchn’s advice, and ground up 1 cup plus 2 tsp of sugar in the food processor for roughly 30 seconds.) 
  • 3 large eggs
  • Powdered sugar, for dusting

Directions

  1. Preheat your oven to 325F
  2. Sift your cocoa into a bowl
  3. Whisk in your boiling water until it’s a smooth paste. It will still look a little runny
  4. Whisk in your vanilla, then let the mixture cool for a bit
  5. In a separate bowl, mix your flour, baking soda and salt
  6. Use your mixer to beat the sugar, olive oil and eggs. You should beat them for about 3 minutes until it’s a thickened, yellow-ish cream
  7. Turn the speed down on your mixer, and add in your cocoa with the mixer still running. Stop to scrape as needed
  8. Use a spatula to mix in the flour. When you’re ready to bake, your mix should look dark and liquidy
  9. Grease a 9 inch cake pan (or springform if you have it!) with oil and line it with parchment
  10. Bake 40-45 minutes, until the sides are set but the top still looks a little damp. Use a toothpick to check for doneness–it should be mostly clean with just a few crumbs
  11. Let the cake cool in its tin for 10 minutes
  12. Remove the cake from its pan
  13. Dust with powdered sugar right before serving