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Chocolate Olive Oil Cake Recipe

Chocolate Olive Oil Cake Recipe
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★★★★★

4.8 from 19 reviews

This deeply rich and tender Chocolate Olive Oil Cake combines the robust flavors of unsweetened cocoa and fruity extra virgin olive oil, producing a moist, fragrant dessert. Enhanced by a hint of coffee and vanilla, this elegant cake is perfect for any occasion and offers a unique twist on traditional chocolate cake with a delightful balance of flavors and textures.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 3/4 cup granulated sugar
  • 1/2 cup extra virgin olive oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
  • 1/4 cup brewed coffee (or water)

For Garnish (optional)

  • Powdered sugar, for dusting

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper to ensure the cake doesn’t stick.
  2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk to combine thoroughly and set aside.
  3. Combine Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, extra virgin olive oil, eggs, and vanilla extract until the mixture is smooth and slightly thickened.
  4. Incorporate Dry Mix: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix to keep the cake tender.
  5. Add Milk and Coffee: Slowly add the milk and brewed coffee (or water) to the batter, stirring gently until the batter is smooth and uniform.
  6. Bake the Cake: Pour the batter evenly into the prepared pan. Place it in the preheated oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center – it should come out clean or with a few moist crumbs.
  7. Cool and Garnish: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. If desired, dust the top with powdered sugar just before serving to add a delicate sweetness and a beautiful finish.

Notes

  • Using brewed coffee enhances the chocolate flavor but substituting with water works well if you prefer or don’t have coffee.
  • The olive oil used should be extra virgin for the best fruity, rich flavor.
  • Make sure not to overmix the batter to maintain a light, tender crumb.
  • To make it gluten-free, replace all-purpose flour with a 1:1 gluten-free baking flour blend.
  • Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a vegan version, substitute eggs with flax eggs and use a plant-based milk alternative.

Nutrition

Keywords: chocolate cake, olive oil cake, chocolate olive oil cake, moist chocolate cake, easy chocolate cake, olive oil dessert, Italian chocolate cake

Find it online: https://maicook.com/chocolate-olive-oil-cake-recipe-2/