3/4 cup all-purpose flour
1/2 tsp. baking powder,
1/2 tsp. baking soda,
1/4 tsp. salt,
2 oz. bittersweet 70% Cacao Ghirardelli chocolate coarsley chopped,
1 1/4 cups sugar,
1 tblsp unsweetened cocoa powder,
1/3 cup boiling water,
1/4 cup unsalted butter,
1/2 cup light olive oil,
2 eggs,
1/2 light sour cream.
Glaze:
2 oz. Ghirardelli 70% cacao extra bittersweet chocolate broken into pieces,
1/3 cup powdered sugar,
1 tblsp. unsalted butter,
2 tblsp. milk.
DIRECTIONS: Spray 10X2 pan. Combine dry ingredients. In separate pan combine chocolate, sugar, and cocoa-- and process for 1 minutes. Add boiling water and butter-- stir one minute. Add eggs and stir, add olive oil, stir. Add sour cream and stir. Add flour mixture and stir. Pour into pan and bake on 325 for 45 minutes. Cool before topping w/glaze. Glaze is cooked over low heat until smooth and refrigerate 15minutes before pouring over cooled cake. I just let it set out on the counter and it was fine. 250 calories, 4g sat. fat., 170mg sodium.
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