[Image ID: Screenshot of the New York Times' recipe for OP's favorite cake, no timestamp. Text reads:
INGREDIENTS
Yield: 8 servings
3/4 cup/ 177 milliliters extra-virgin olive oil, plus more for greasing the pan
1/2 cup/ 118 milliliters Earl Grey tea, or use coffee, dry red wine, orange juice or water
1/2 cup/ 50 grams Dutch-processed cocoa powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1 cup/ 200 grams granulated sugar
3 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup plus 2 tablespoons/ 135 grams all-purpose flour
1/2 teaspoon baking soda
PREPARATION
Step 1: Heat the oven to 325 degrees. Grease a 9-inch round pan and line the bottom with parchment paper.
Step 2: In a medium saucepan over high heat, bring tea or other liquid to a simmer, then turn off heat. Whisk in cocoa, cinnamon and salt until smooth, then set aside to cool.
Step 3: In the bowl of an electric mixer fitted with the paddle attachment, combine sugar, olive oil, eggs and vanilla. Beat for about 3 minutes. Reduce speed and pour in cocoa mixture, scraping down the sides of the bowl. Gradually beat in flour and baking soda until just incorporated.
Step 4: Scrape batter into prepared pan and bake until the sides are set but it's still slightly damp in the center, 35 to 45 minutes. A cake tester should come up clean but with a few sticky chocolate crumbs clinging to it. Transfer cake pan to a wire rack and let cake cool completely in pan." End ID.]
