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Chocolate Olive Oil Cake

Ingredients

  • DRY INGREDIENTS

  • 1.5 cups all purpose flour

  • 1 cup white sugar

  • 0.75 cups cocoa powder

  • 1 tsp baking powder

  • 0.5 tsp salt

  • 0.5 tsp baking soda

  • WET INGREDIENTS

  • 3 large eggs

  • 1 cup buttermilk, at room temperature

  • 0.75 cups olive oil

  • 1 cup hot water

  • 2 tsp vanilla extract

  • FROSTING

  • 1 cup heavy cream

  • 0.5 cups sugar

  • 225 grams unsweetened chocolate

  • 0.5 cups butter

Method

  • Preheat oven to 350 degrees fahrenheit.
  • Mix together dry ingredients, till sifted and combined.
  • Whisk eggs to break them up, then add other wet ingredients, finally add olive oil, whisk to combine
  • Slowly pour wet ingredients into dry ingredients. Avoid mixing too much, this will develop the gluten and result in a tough cake.
  • Add hot water. This helps the cocoa to "bloom" (extract chocolate flavour)
  • Line a 9-inch round cake pan with parchment paper. Brush the parchment paper with a light layer of oil.
  • Pour batter into the cake pan. Bake in the oven at 350, around 30 - 35 minutes, until cooked through (test with a cake tester).
  • ICING - kind of a special chocolate ganache
  • Cook cream and sugar on high heat until it starts to boil.
  • Cut the chocolate up into small pieces, you almost want it shaved.
  • Add the chocolate into the cream and sugar mixture, combine and melt.
  • Strain the chocolate ganache frosting through a "chinois" (a kind of strainer). Let it set in the fridge until cooled.
  • ASSEMBLY - let the cake and frosting cool first.
  • Fill a piping bag with frosting
  • Frost the cake. Frosting to cake ratio is something worth thinking about!

Notes

Nutrition Data

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  "serving": "1 serving"
}
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  "nutritionEntries": []
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  "name": "Chocolate Olive Oil Cake",
  "lastEditedTime": "2024-10-15T14:16:53.379Z",
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  "ingredients": [
    "DRY INGREDIENTS\n",
    "1.5 cups all purpose flour\n",
    "1 cup white sugar\n",
    "0.75 cups cocoa powder\n",
    "1 tsp baking powder\n",
    "0.5 tsp salt\n",
    "0.5 tsp baking soda\n",
    "WET INGREDIENTS\n",
    "3 large eggs\n",
    "1 cup buttermilk, at room temperature\n",
    "0.75 cups olive oil\n",
    "1 cup hot water\n",
    "2 tsp vanilla extract\n",
    "FROSTING\n",
    "1 cup heavy cream\n",
    "0.5 cups sugar\n",
    "225 grams unsweetened chocolate\n",
    "0.5 cups butter\n"
  ],
  "method": "*   Preheat oven to 350 degrees fahrenheit.\n*   Mix together dry ingredients, till sifted and combined.\n*   Whisk eggs to break them up, then add other wet ingredients, finally add olive oil, whisk to combine\n*   Slowly pour wet ingredients into dry ingredients. Avoid mixing too much, this will develop the gluten and result in a tough cake.\n*   Add hot water. This helps the cocoa to \"bloom\" (extract chocolate flavour)\n*   Line a 9-inch round cake pan with parchment paper. Brush the parchment paper with a light layer of oil.\n*   Pour batter into the cake pan. Bake in the oven at 350, around 30 - 35 minutes, until cooked through (test with a cake tester).\n*   ICING - kind of a special chocolate ganache\n*   Cook cream and sugar on high heat until it starts to boil.\n*   Cut the chocolate up into small pieces, you almost want it shaved.\n*   Add the chocolate into the cream and sugar mixture, combine and melt.\n*   Strain the chocolate ganache frosting through a \"chinois\" (a kind of strainer). Let it set in the fridge until cooled.\n*   ASSEMBLY - let the cake and frosting cool first.\n*   Fill a piping bag with frosting\n*   Frost the cake. Frosting to cake ratio is something worth thinking about!\n",
  "notes": "*   Note: ingredient amounts are a synthesis of what ChatGPT made up, and kind of confirmed with a bit of browsing around to other chocolate olive oil cake recipes.\n*   Based on [Torta al Cioccolato – Pizzana](https://pizzana.com/products/torta-al-cioccolato)\n*   Vegan version here: [chocolate olive oil cake – smitten kitchen](https://smittenkitchen.com/2017/10/chocolate-olive-oil-cake/)\n",
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