Olive Oil Chocolate Cake

I made this recipe once as is, and it was so good I had to make it again, but the second time with a little less cinnamon, and with cream cheese chocolate frosting. It’s easy to make and so delicious!

Here’s what you need:

1/2 cup coffee (the recipe also suggests you can use Earl Grey tea, dry red wine, orange juice, or water)

1/2 cup Dutch-processed cocoa powder

1/2 teaspoon cinnamon (or just use a dash, or leave it out)

1/4 teaspoon salt

3/4 cup extra-virgin olive oil

1 cup white sugar

3 eggs at room temperature

2 teaspoons vanilla

1 cup plus 2 tablespoons flour

1/2 teaspoon baking soda

Here’s what you do:

1. Heat up your coffee (or other liquid of choice), and whisk in the cocoa powder, cinnamon (if using), and salt, until smooth. Set aside and allow to cool.

2. Preheat oven to 325 degrees. Grease a 9 inch cake pan, and put parchment paper on the bottom of the pan.

3. In the bowl of an electric mixer fitted with the paddle attachment, combine the olive oil, sugar, eggs, and vanilla. Beat on medium to high for about 3 minutes.

4. Reduce the speed, add the cocoa mixture to the bowl, and mix to combine. Then add the flour and baking soda until just incorporated.

5. Pour the batter into the pan. Bake 35 to 45 minutes until fully set and a toothpick comes out with a few crumbs.

6. Transfer cake in pan to a wire rack and allow to cool in pan.

Enjoy! (And feel free to top with a favorite frosting, or just eat as is!)

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