Orange And Black (Olive) Chocolate Cake

• 2 eggs
• 1 cup sugar
• 2 teaspoons pure vanilla extract
• 1/4 cup unsalted butter at room temperature
• 3/4 cup flour
• 1/2 cup cocoa powder (not Dutch process)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup black coffee at room temperature
• 4.25 ounce can (or 1/2 cup packed) finely chopped black olives
• finely grated zest of one orange
• powdered sugar for decorating (optional)

1. Preheat oven to 350 F. Grease an 8" cake pan and either line bottom of pan with parchment paper or dust with flour.
2. In a large bowl, beat the eggs, sugar, vanilla and butter until pale and even. Sift the flour, cocoa, baking soda and baking powder over the egg mixture. Begin to stir, gradually adding the coffee. Mix until completely smooth. Fold in the olives and orange zest, stirring until evenly distributed.
3. Spread the batter into prepared cake pan, and bake for about 30-35 minutes, until a toothpick inserted in the center tests clean. Let cake cool completely in pan before inverting and decorating with powdered sugar. (A witch or jack-o-lantern stencil make an especially cute Halloween cake that mirrors the orange and black ingredients!) Serve at room temperature, and store covered, eating within two days.

eggs, sugar, vanilla, unsalted butter, flour, cocoa powder, baking soda, baking powder, black coffee, black olives, orange, powdered sugar

Taken from food52.com/recipes/30670-orange-and-black-olive-chocolate-cake (may not work)