What advantages does extra virgin olive oil offer over butter in a chocolate cake?
The "chocolate cake with olive oil" is a recipe that combines the richness of chocolate with the subtlety and moisture of extra virgin olive oil (EVOO) . This combination, surprising to 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.
Extra virgin olive oil, known for its health benefits and use in vinaigrettes, lends a floral complexity and a slightly peppery note to this chocolate cake with olive oil. By replacing butter, the extra virgin olive oil ensures a moist, fluffy crumb that stays fresh for several days.
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Easy and Delicious Recipe: Chocolate Cake with Extra Virgin Olive Oil
This chocolate cake recipe with olive oil is easy to prepare, requires no mixer, and is made in just one bowl. Ideal for those looking for a simple yet sophisticated dessert.
Ingredients:
For the cake:
- Vegetable non-stick spray (for the mold)
- 1 1/2 cups (300 g) of granulated sugar
- 1 cup (167 g) of wheat flour
- ½ cup (57 g) of Dutch processed cocoa powder (preferably Guittard Cocoa Rouge)
- 2 teaspoons of Diamond Crystal kosher salt or 1 1/4 teaspoons of Morton kosher salt
- ¾ teaspoons of baking soda
- 2 large eggs
- ½ cup of buttermilk
- ½ cup of extra virgin olive oil
- 1 tablespoon vanilla extract
- ¾ cup of water
For glazing and assembly:
- 6 oz unsweetened chocolate (preferably Guittard), chopped
- ¼ cup of extra virgin olive oil; more to spray (optional)
- 1 tablespoon vanilla extract
- ¾ teaspoons Diamond Crystal kosher salt or ½ teaspoon Morton kosher salt
- 2 cups (220 g) of icing sugar
- Flaked sea salt
Preparation:
Prepare the cake:
- Preheat the oven to 175°C. Grease a 23cm tin or a 20x20cm square tin with non-stick vegetable 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 into the center comes out with a few moist crumbs attached.
- Let the cake cool in the pan for 15 minutes, then unmold and let it 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 you get a smooth mixture.
- Add the icing sugar and beat until it dissolves and the mixture is completely smooth.
- Refrigerate, stirring every 5 minutes, until the glaze is at room temperature and has the consistency of a soft fudge, about 20 minutes.
Assemble the cake:
- Place the cake upside down on a cake stand or a large plate.
- Pour the icing on top and spread with a spoon or spatula to create dramatic swirls.
- Sprinkle with flaked sea salt.
To serve:
Cut the cake into individual portions and drizzle with olive oil if desired.
Chocolate cake with extra virgin olive oil: Additional tips
- To intensify the chocolate flavor, add 1 teaspoon of instant espresso coffee to the water in step 1.
- Use high-quality cocoa powder for a more intense flavor.
- Add red berries or chopped nuts to decorate the cake.
- Chocolate Cake with Olive Oil: A Dessert to Celebrate
This chocolate cake recipe with olive oil is perfect for any celebration. Its unique flavor and moist texture make it an unforgettable dessert. Give this recipe a try and discover the magic of combining chocolate with olive oil.
