Chocolate Olive Oil Cake

I recently hosted lunch for 8 women and wanted a light but chocolatey dessert that I could make ahead of time.  Turns out this recipe that I found in The Week was perfect for my needs!  Cook’s Illustrated says to weigh the ingredients, but I didn’t and all was well.  The olive oil made it moist, and while the two types of chocolate made a statement, the cake was not overly rich.  Adding fresh berries and whipped cream with each piece was a nice complement to the cake. (Apologies for the slightly tattered recipe pic, but it’s all there.)