1½ cups all-purpose flour

¾ cup plus 2 T. unsweetened cocoa powder, divided

1½ cups plus 2 T. sugar, divided

1½ t. baking soda

1 t. salt

½ cup olive oil, divided, plus
¼ more for greasing

1½ cups water

1 T. apple cider vinegar

1 cup dark chocolate chips

Fresh berries for serving

Preheat oven to 350 F. Whisk flour, ¾ cup cocoa powder, 1½ cups sugar, baking soda, and salt until full incorporated. Mix in ½ cup oil, water, and vinegar until batter just forms but no lumps remain. Pour batter into greased 9×9 inch cake pan; bake 20-24 minutes or until toothpick inserted in center of cake comes out clean.

While the cake bakes, make the chocolate glaze: In a double boiler, melt dark chocolate chips, 2 T. cocoa powder, 2 T. sugar, and the remaining ¼ cup oil. Mix until smooth and keep warm until serving.

Gently flip the pan to remove cake and let cool slightly on a wire rack. Cover the cake with chocolate glaze on the rack — or tableside when serving. Serve cake with fresh berries.

Recipe courtesy of Heidi Stamets, Monroeville, Indiana