Chocolate Olive Oil Cake
This super chocolate, dense cake, made with olive oil, is so moist that it keeps well for a week in the refrigerator, but I can say with certainty that it will never last that long; as an alternative the batter can be poured into cupcake pans for smaller versions. This cake freezes well too and looks really nifty with a confectioner’s sugar design on the top of the cake.
Ingredients
- 3 cups unbleached all-purpose flour
- 2 cups sugar
- 6 tbsp baking cocoa
- 2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup light olive oil
- 2 tsp white vinegar
- 2 cups cold water
Directions
- Butter and flour a 9-inch by 2-inch-deep cake pan and set aside
- Preheat the oven to 350F
- Mix the flour, sugar, cocoa, baking soda and salt together in a large bowl. With a hand mixer beat in the olive oil, vinegar, vanilla, and water until smooth. Pour the mixture into the prepared pan.
- Bake for 30 minutes or until a cake skewer inserted in the center of the cakes comes out clean. Do not over bake the cake. It should be firm to the touch and a cake skewer inserted in the middle of the cake should come out clean.
- Place the cake on a cooling rack and cool for 30 minutes before removing it from the pan to cool completely. When ready to serve, place the cake on a serving dish and dust with confectioner’s sugar or frost with your favorite frosting.
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