I do not bake often. When I do, it has to be worth it — and this cake is always worth it. Olive oil might sound weird in a chocolate cake, but it makes it incredibly moist and adds this subtle, almost fruity richness that butter just cannot match. Plus, no creaming butter, no separating eggs, no folding anything. You literally dump everything in a bowl, whisk, pour, bake. That is it. The texture is dense and fudgy — more like a really good brownie than a fluffy layer cake. It stays moist for d