“pat-a-cake, pat-a-cake, baker’s man…bake me a cake as fast as you can…”
Last week, we were invited to a friends home for Friday night dinner. I wanted to bring dessert but didn’t want anything too heavy or too sweet. For some strange reason I was really craving chocolate cake. While I could have used a mix, I really wanted to bake something from scratch. I decided to make a chocolate olive oil cake. I have baked with olive oil before with delicious results, see HERE.
I scoured Google and Pinterest for a chocolate olive oil recipe and finally found one, that after some tweaking, sounded like it would be good. So many of the recipes I found were gluten free. After just barely surviving Passover, the last thing I wanted was a gluten free cake. This chocolate olive oil cake recipe was egg free but had flour and sugar. Ahhhhhhh real carbs!
I baked the cake in an 8 inch round pan, and to be honest, I think it was a little too small. As a result, it took longer to bake and in the end it fell. Sad face. Thankfully, this chocolate olive oil cake still tasted delicious and moist! Next time I will bake it in a 10 inch round pan or two 8 inch round pans and then layer the cakes on top of each other. Before I served the cake, I dusted the top with powdered sugar. Because this chocolate olive oil cake isn’t sweet, it added a nice sweetness. I will definitely be making this one again!
Chocolate Olive Oil Cake Ingredients:
All Purpose Flour, 3 cups
Baking Soda, 2 teaspoons
Navitas Naturals Organic Cacao Powder, 6 tablespoons
Sea Salt, a pinch
White Sugar, 1-1/4 cup
Extra Virgin Olive Oil, 3/4 cup
Warm Water, 2-1/2 cups
Vanilla Extract, 1-1/2 teaspoons
Apple Cider Vinegar, 2 tablespoons
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, sift all of the dry ingredients together.
- In a small bowl, mix together all of the wet ingredients.
- Slowly add the wet ingredients to the dry ingredients, using a hand mixer to mix everything up.
- Once combined, set aside.
- Line one 10 inch round pan or two 8 inch round pans with parchment paper.
- Pour the batter into the round pan(s) and bake for 40-50 minutes, or until a toothpick inserted comes out clean. Mine fell a bit but it still tasted delicious!
- Top with powdered sugar or your favorite frosting!