Olive Oil Chocolate Cake

A delicious, moist-yet-fluffy chocolate cake. You can’t taste the olive oil, by the way – not even if you use extra virgin olive oil.

Total time: 1 hour 10 minutes
Prep: 10 minutes
Bake: 30 minutes
Cool: 30 minutes

Ingredients

1 1/2 cups white whole-wheat flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup olive oil
1 cup sugar
2 large eggs
1 cup reduced-fat milk
1/4 cup brandy
1 teaspoon vanilla extract

Directions
1. Preheat oven to 350 degrees. Spray a 9-inch square baking dish with baking spray.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In a medium bowl, whisk together oil and sugar. Whisk in the eggs, milk, brandy and vanilla extract. Gradually whisk flour mixture into wet mixture, until well-combined and smooth.

4. Transfer batter to prepared pan. Bake until top of cake is just firm to the touch and a toothpick inserted in center comes out clean, about 30 minutes. Cool cake in pan on a wire rack, about 30 minutes, then cut into squares and serve.

Nutrition per slice
Calories 164.4
Total Fat 5.9 g
Saturated Fat 1.2 g
Cholesterol 24.3 mg
Sodium 142.8 mg
Total Carbohydrate 23.7 g
Dietary Fiber 2.4 g
Sugars 13.3 g
Protein 3.3 g
Weight Watchers Points Plus: 4 points