I love making multi-layer, frosted and filled cakes but a quick and easy one-bowl wonder is my favorite kind. This cake is moist, fluffy and deeply chocolate-y with some fruity notes from the olive oil. You can serve it with spoonfuls of whipped cream and berries, a chocolate glaze or for special occasions a decadent buttercream .
Ingredients
Flour- all-purpose flour gives it a moist crumb
Cocoa powder- for a deep chocolate flavor, go for dutch processed here
Olive Oil – use a high quality fresh and buttery olive oil. Nothing too spicy or grassy
Sugar- for sweetness and moisture
Crème Fraîche or Sour cream- add fat, moisture and richness
Eggs- room temperature
Vanilla- adds a sweet creamy flavor, use extract or vanilla bean paste
Hot water- blooms the chocolate
Use another Pan
8 or 9 inch cake pan or springform pan- 35-35 minutes
cupcakes- 18-22 minutes
mini loaves – 25-30 minutes
Dress it up
A spoonful of whipped cream or créme fraîche + fresh or roasted berries
buttercream- Swiss or American, chocolate on chocolate is my fav. But play around, I imagine caramelized white chocolate, pistachio or roasted strawberry would be wonderful.
This chocolate cake is adapted from Noreen Wasti. Her chocolate glaze is perfect on this cake
- 2 Tbsp Brightland Awake Extra Virgin Olive Oil
- 3 ounces dark chocolate (70%), roughly chopped
- 1/2 cup confectioners sugar
- 3 Tbsp hot water, more as needed
Simply melt the chocolate in a double boiler. Remove from the heat and whisk together all the ingredients until the glaze is glossy and smooth.
Chocolate Olive Oil Cake
Description
adapted from Noreen Wasti
Ingredients
1/2 cup + 1 tbsp (140 g) olive oil
1 cup (200g) granulated sugar
2 eggs, at room temp
1/2 cup (120g) crème fraîche or sour cream
1 tbsp vanilla extract
1 cup (120g) all-purpose flour
1/2 cup (60g) dutch processed cocoa powder
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 cup (120ml) hot water
Instructions
- Preheat the oven to 350F and grease an 8 or 9 inch cake pan with olive oil, line the bottom with a parchment round.
- Whisk the olive oil and sugars in a large mixing bowl. Add the eggs and whisk until glossy.
- Whisk in the creme fraiche/sour cream and vanilla, mix until combined.
- Sift in the flour, cocoa powder, baking powder, and baking soda. Add the salt and hot water.
- Switch to a spoon or spatula and mix the batter just until combined. Don’t over mix, lumps are okay.
- Pour the batter into the prepared pan and bake for 35 minutes or until a cake tester inserted in the center comes out clean.
- Let the cake cool in the pan before transferring to a cooling wrack to cool completely.
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