Chocolate Olive Oil Cake

 
This cake involves no stand mixer or electric mixer, instead it just relies on a whisk and some elbow grease. Don’t be turned off by the olive oil, it contributes to a moist and wonderfully fruity chocolate cake. Photo by Addy Cummings 

This cake involves no stand mixer or electric mixer, instead it just relies on a whisk and some elbow grease. Don’t be turned off by the olive oil, it contributes to a moist and wonderfully fruity chocolate cake. Photo by Addy Cummings 

 

Adapted from Smitten Kitchen

| Yield: 12 servings | Time: 45 minutes |

 

 
 

Preparation

Heat oven to 350F. Line the bottom of a 9 inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with non stick cooking spray.

Whisk together the flour, cocoa, baking soda, salt and white sugar in a mixing bowl. Add the brown sugar and olive oil and whisk to combine. Then add water and vinegar and whisk until smooth.

Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.

Cool cake in the pan on a wire rack for 1- minutes then loosen the edges of the cake with a knife and flip it onto a cooling rack until completely cooled.

For the glaze: Combine the chocolate, cocoa powder, olive oil, corn syrup and salt in a bowl and microwave until chocolate has just melted. Do this is 20 second intervals, stirring in between to prevent scorching. Whisk glaze until smooth. Pour over cooled cake and use a spatula to distribute evenly.

 

Ingredients

Cake

1 ½ cups all purpose flour

¾ cup unsweetened cocoa, sifted if lumpy

1 ½ teaspoons baking soda

½ teaspoon salt

¾ cup sugar

¾ cup dark brown sugar

½ c olive oil

1 ½ cups water or coffee

1 tablespoon cider vinegar or white vinegar


Glaze

¾ cup vegan semi-sweet chocolate chips

2 tablespoon cocoa powder

3 tablespoons olive oil

1 tablespoon honey

Pinch of salt