This decadant and moist chocolate olive oil cake is made with Olive These Foods' Bourbon Olive Oil. The bourbon olive gives the cake a secret ingredient, making it extraordinary. Recipe provided by Olive These Foods.
Ingredients
Chocolate Cake
- 1½ cups of all purpose flour
- ¾ cup unsweetened good quality cocoa powder
- 1½ tsps baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ¾ cup brown sugar
- ½ cup bourbon olive oil
- 1½ cups water
- 1 tbsp cider vinegar or white vinegar
- 1 tsp vanilla extract
Chocolate Icing:
- 8 ounces mascarpone cheese or cream cheese
- 2 tbsp Butter softened
- 1 cup icing sugar (super fine)
- 2 tbsp milk
- 3 tbsp unsweetened cocoa powder
- ½ tsp vanilla extract
Preparation
Preheat oven to 350 ° F, spray baking spray to completely grease a 8-9 inch round cake pan
- In a large bowl whisk together the flour, baking soda, cocoa, salt and granulated sugar.
- Then add the brown sugar and olive oil and whisk well to combine.
- Add the water, vinegar and vanilla and whisk until smooth
- Pour into prepared pan and bake for 25-30 minutes until the top is springy and a tester comes out mostly clean.
- Remove from oven and allow to cool in pan on a wire rack for ten minutes then loosen edges with a knife and flip it out onto a cooling rack to cool completely
Whlle the cake is baking, make the chocolate icing. In a large bowl with a mixer cream the butter and mascarpone cheese. Gradually add the cocoa powder and rest of ingredients until creamy and smooth adding a little more milk if needed. Frost after the cake is completely cooled.
Serve with macerated (1 tsp sugar and 1 tsp bourbon olive oil per pint of berries) blackberries and whipped cream.
