Welcome to BA Bake Club , a community of curious bakers. Each month, senior Test Kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Come bake and learn with us— ask questions, share pics, listen to our podcast, and lots more here . This one-bowl chocolate olive oil cake proves that sometimes in baking, oil is better than butter . It delivers a rich, tender crumb, keeps cake moist for days, and adds floral complexity with grassy, peppery notes that complement both the cocoa and melted chocolate. Choose an extra-virgin olive oil for baking —nothing too expensive—for the best flavor. The batter comes together with a whisk—no mixer, no creaming—making this an ideal low-effort, high-reward bake. On top, a generous swoosh of ganache-inspired frosting (with more olive oil) sets to a glossy sheen and a soft, fudgy texture.…