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CHOCOLATE OLIVE OIL CAKE


CHOCOLATE OLIVE OIL CAKE

Ingredients:

  • 3/4 cups all-purpose flour
  • 2 cups sugar
  • 3/4 cups sifted cocoa
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 2 tsp vanilla
  • 1/2 cup Beyond the Olive Arbosana Blend Blend Extra Virgin Olive Oil
  • 1 cup whole milk (beat ingredients at medium until fairly well-mixed)
  • 1 cup boiling water

Directions:

Grease two 9 in. round cake pans. Preheat oven to 350 degrees. In a bowl, mix the dry ingredients together. Add the eggs and milk. Beat until well mixed. As soon as milk is mixed in, immediately add 1 cup boiling water. Continue to beat at low speed or by hand. Mixture should be runny, but uniform. Divide between the two pans (each 2/3 full). Bake for 40 minutes at 350 degrees on the middle rack.

Icing - Using food processor, combine:

  • 1 1/2 cups butter at room temperature
  • 3 cups icing sugar
  • 2 cups cocoa (unsweetened)
  • 6 Tbsp hot coffee or espresso
  • 6 Tbsp whole milk
  • 2 tsp vanilla

Directions:

Pulse butter, sugar and cocoa a few seconds, but do NOT overbeat. Ingredients should still be chunky. Add coffee, milk and vanilla. Mix well, stopping part way through to scrape down the sides with a spatula. If runny, some additional icing sugar may be added