3/4cupOlive Gourmet Mild or Medium Intensity Extra Virgin Olive Oil
1/4cupOlive Gourmet Espresso Aged Dark Balsamic Vinegar
3/4cupplus 2 tablespoons cocoa
1 1/4cupbrewed strong coffee
1cuplight brown sugar
1 ½teaspoonsbaking soda
½teaspoonfine sea salt
1cupmini semisweet chocolate chips
Heat oven to 325 degrees.
Butter a 10-inch springform pan. Dust with 2 tablespoons cocoa powder.
In a medium saucepan over low heat, mix together oil, coffee, whiskey, and remaining cocoa powder, whisking occasionally, until smooth. Whisk in sugars until dissolved. Remove from heat and cool completely.
In a separate bowl, whisk together flour, baking soda, salt, pepper and cloves.
In another bowl, whisk together eggs, vanilla and vinegar.Slowly whisk egg mixture into chocolate mixture. Add dry ingredients and whisk to combine. Fold in chocolate chips. Pour batter into prepared pan.
Transfer to oven and bake until a toothpick inserted in the center emerges clean, 55 to 65 minutes.
Let cool on a wire rack, then remove sides of pan.
Dust with powdered sugar before serving, if you like.
*Blood Orange Olive Oil or Butter Infused Olive Oil are great substitutions for the pure extra virgin olive oil.