Chocolate Cake with Olive Oil

Chocolate Olive Oil Cake: A Delicious Twist on a Classic

Chocolate olive oil cake is a recipe that combines the intensity of chocolate with the subtlety and moisture provided by extra virgin olive oil (EVOO). This combination, surprising for many, results in an exquisite dessert, perfect for any occasion. Discover how to prepare this delicious cake and surprise your guests with its unique flavor.

A Secret Ingredient: Extra Virgin Olive Oil

EVOO, known for its health benefits and its use in vinaigrettes, brings a floral complexity and a slightly spicy touch to the chocolate olive oil cake. By replacing butter, EVOO guarantees a fluffy, moist crumb that stays fresh for several days.

Easy and Delicious Recipe: Chocolate Cake with Olive Oil

This “”chocolate cake with olive oil”” recipe is easy to prepare, doesn’t require a mixer, and is made in a single bowl. Ideal for those looking for a simple yet sophisticated dessert.

Ingredients:

For the cake:

• Non-stick vegetable spray (for the pan)
• 1 1/2 cups (300 g) granulated sugar
• 1 1/3 cups (167 g) all-purpose flour
• 1/2 cup (57 g) Dutch-processed cocoa powder (preferably Guittard Cocoa Rouge)
• 2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons kosher salt Morton
• ¾ teaspoons baking soda
• 2 large eggs
• ½ cup buttermilk
• ½ cup extra virgin olive oil
• 1 tablespoon vanilla extract
• ¾ cup of water

For icing and assembly:

• 6 oz unsweetened chocolate (preferably Guittard), chopped
• ¼ cup extra virgin olive oil; more to drizzle (optional)
• 1 tablespoon vanilla extract
• ¾ teaspoons Diamond Crystal kosher salt or ½ teaspoons Morton kosher salt
• 2 cups (220 g) icing sugar
• Sea salt flakes

Preparation:

Prepare the cake:

• Preheat the oven to 175°C. Grease a 9-inch (23 cm) or 8×8-inch (20×20 cm) square pan with nonstick cooking spray and line with parchment paper.
• In a large bowl, mix the sugar, flour, cocoa powder, salt, and baking soda.
• Add the eggs, buttermilk, olive oil, vanilla extract, and water. Mix until smooth.
• Pour the batter into the prepared pan and bake for 38-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
• Let the cake cool in the pan for 15 minutes, then remove from the pan and let cool completely.

Prepare the glaze:

• In a microwave-safe bowl, melt the chocolate, olive oil, vanilla extract, salt, and water in 20-second intervals, stirring between each interval, until the chocolate is melted.
• Beat vigorously until smooth.
• Add the powdered sugar and Whisk until dissolved and the mixture is completely smooth.
• Refrigerate, stirring every 5 minutes, until the frosting is at room temperature and has the consistency of soft fudge, about 20 minutes.

Assemble the cake:

• Place the cake upside down on a cake stand or large plate.
• Pour the frosting on top and spread with a spoon or spatula to create dramatic swirls.
• Sprinkle with flaked sea salt.

Serve:

Cut the cake into individual wedges and drizzle with olive oil, if desired./p>

Additional Tips:

• To intensify the chocolate flavor, add 1 teaspoon of instant espresso to the water in step 1.
• Use high-quality cocoa powder for a more intense flavor.
• Add chopped berries or nuts to decorate the cake.
• Chocolate Olive Oil Cake: A Celebratory Dessert

This “”chocolate olive oil cake”” is perfect for any celebration. Its unique flavor and moist texture make it an unforgettable dessert. Go ahead and try this recipe and discover the magic of combining chocolate with olive oil.

And if you’re looking for something savory… Spaghetti with garlic and olive oil