Baking cake; specifically, an orange-scented, olive oil- and yogurt-laden confection with chucks of semisweet and bittersweet chocolate.

It’s a riff on a recipe that appeared last week in the New York Times. That cake, courtesy of contributor Yotam Ottolenghi, called for sour cream and rosemary. But chocolate began calling my name the minute I got up this morning.

It was a craving I couldn’t ignore.

So I substituted chocolate for the recipe’s mandated rosemary and plain Greek yogurt for its sour cream. I whisked everything together in a big, stainless bowl (no need to dirty a mixer on a snowy day) and added a few minutes to the original baking time.

The cake emerged golden brown, with a tender, almost creamy crumb. The olive oil gave it a whisper of savory depth — a perfect foil for the chocolate’s sweetness. Orange juice and zest kept everything fresh.

Which means this will be a perfect cake once the snow melts and we get back to our springtime weather.

I’m sure I’ll crave it.

Chocolate, Orange & Olive Oil Cake (adapted from Yotam Ottolenghi)

  • 3/4 cup extra virgin olive oil
  • 1/2 cup sugar
  • Zest and juice from 1 orange
  • 2 eggs
  • 1/2 cup plus 1 tablespoon plain Greek yogurt
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup semisweet or bittersweet chocolate chunks, or a mixture of the two

Preheat your oven to 325 degrees.

Coat a Bundt pan with nonstick cooking spray.

In a large bowl, whisk together the olive oil, sugar and orange juice and zest until smooth.

Add the eggs one at a time, whisking well after each addition.

Whisk in the yogurt.

In a separate bowl, whisk together the flour, baking powder and salt.

Using a rubber spatula, fold the dry ingredients into the olive oil mixture. Add the chocolate and fold until everything is smooth and well-incorporated.

Spoon the batter into your Bundt pan. The batter will be very thick.

Bake for 45 minutes, or until a tester emerges clean. At this point, the cake will look quite pale:

Don’t worry — it’s a lovely golden shade underneath.

Let the cake cool for 10 minutes, then run a knife around the edges. Turn it out onto a plate. You should probably let it cool a little longer, but I cut in right away. It was just what I’d been craving!

(Eat this quickly. It dries out after a day or so.)

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