Chocolate Olive Oil Cake With Pistachio Crunch

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   ["Preheat the oven to 350u00b0 F. Line the bottom of a 9"" round pan with parchment paper.", "In one bowl, sift together the flour, sugar, cocoa, espresso powder, salt, baking soda, and baking powder, whisk until combined.

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   In another bowl, whisk the olive oil, milk, and eggs together.

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   Add the dry ingredients to the wet, and whisk until combined.", "Pour the batter into the pan, and bake for one hour, until a tester comes out clean (save for a little oil - this cake is so moist that a tester won't be entirely clean!). Take out of the oven and let cool about a half hour. Turn it out onto a wire rack and let cool completely.", "While the cake is either baking or sitting, prepare the frosting and pistachio crunch. (Note: there will be extra of both, which is not something anyone in my home is complaining about).

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   For the pistachios, use a sharp knife and a cutting board to chop them to your preferred level of coarseness (using a food processor can too easily result in a powder, and the coarser pieces provide a very welcome crunch). Combine with the flaky salt to taste in a small tupperware. With the lid on, shake to combine.", "For the frosting, Melt the butter, and combine with the cocoa powder in the bowl of a stand mixer, or in a regular bowl if using a hand mixer. Stir to combine. Add the powdered sugar, vanilla, and milk, and beat on high speed approximately 2 minutes, until it takes on a light airy texture. Keep in a cool place or in the fridge until ready to use.", "Once the cake has cooled, transfer to a plate or platter and add a thin layer of the frosting to the top. Sprinkle the pistachio crunch over the top, and enjoy!"]

* Per serving · 4 servings · Values may vary.