Chocolate Olive Oil Cake

“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!

**Adapted from Food Heaven Made Easy

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

Directions:

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large bowl, sift all of the dry ingredients together.
3. In a small bowl, mix together all of the wet ingredients.
4. Slowly add the wet ingredients to the dry ingredients, using a hand mixer to mix everything up.
5. Once combined, set aside.
6. Line one 10 inch round pan or two 8 inch round pans with parchment paper.
7. 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!
8. Top with powdered sugar or your favorite frosting!