Velvety Chocolate Olive Oil Cake
Introduction
The Velvety Chocolate Olive Oil Cake is a decadent treat that combines the richness of cocoa with the distinct fruity hint of extra virgin olive oil. It’s perfect for special occasions, gatherings, dessert lovers, or even just a simple treat for yourself!
Why Make This Recipe
If you’re craving a bold, chocolatey dessert that also comes with a unique element of olive oil’s flavor, this cake is perfect for you. It’s simple to prepare and makes a moist, flavorful cake that everyone will love.
How to Make Velvety Chocolate Olive Oil Cake
Ingredients:
– 1 cup unsweetened cocoa powder
– 1 1/2 cups all-purpose flour
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 1/3 cups granulated sugar
– 3/4 cup extra virgin olive oil
– 1 1/4 cups water
– 3 large eggs
– 1 tsp vanilla extract
Directions:
1. Preheat your oven to 350°F (175°C). After this, grease and then line a 9-inch round cake pan with parchment paper.
2. Take a large bowl and whisk together the cocoa powder, flour, baking powder, baking soda, and salt.
3. In another bowl, mix together the sugar, olive oil, water, eggs, and vanilla extract until the mixture is smooth.
4. Gradually add the dry ingredients into the wet mixture. Stir these together until they’re thoroughly mixed and no lumps remain.
5. Next, pour the batter into the prepared cake pan and place it into the oven.
6. Bake the cake for 30-35 minutes. To check if it’s ready, you can insert a toothpick into the center of the cake. If it comes out clean, the cake is done.
7. Allow the cake to cool in the pan for approximately 10 minutes. Then transfer it to a wire rack to cool completely.
How to Serve Velvety Chocolate Olive Oil Cake
Slice the cake and serve individual portions. This cake goes perfectly with a cup of coffee, but it’s also delicious on its own.
How to Store Velvety Chocolate Olive Oil Cake
Keep the cake wrapped in plastic or in an airtight container. It will stay fresh for about 3 days at room temperature or up to one week if stored in the refrigerator.
Tips to Make Velvety Chocolate Olive Oil Cake
To ensure a moist and fluffy cake, don’t overmix the batter. Just make sure that the wet and dry ingredients combine well.
Variations
For a vegan version of this cake, you can substitute the eggs with flax eggs and the sugar with a vegan substitute.
FAQs
1. What type of cocoa powder should I use?
You can use any type of unsweetened cocoa powder. Dutch-processed cocoa works particularly well will this recipe.
2. Can I use a different type of oil?
This recipe specifically calls for olive oil for its unique flavor, but canola or sunflower oil could work as well.
3. How do I know if the cake is done?
Insert a toothpick in the center of the cake. If it comes out clean or with a few crumbs clinging to it, the cake is done.