Chocolate Olive Oil Cake
A fudgy and chocolaty chocolate olive oil cake that is packed with exotic flavor
Ingredients
- ¾ cup extra virgin olive oil
- ½ cup unsweetened natural cocoa powder
- ½ cup boiling water
- 1 tablespoon vanilla extract
- ⅓ cup all-purpose flour**
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ cup heavy cream
- ½ teaspoon ground cardamom
- 1 tablespoon powdered sugar
- dried rose petals
- pistachios chopped
- flaky sea salt
Instructions
- Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with some oil and line the bottom with parchment paper.
- In a bowl, whisk together the cocoa powder and water until it forms a thin paste. Stir in the vanilla extract and set aside to cool.
- In another bowl mix together the flour, baking soda and salt.
- In a mixer, beat together the sugar, eggs, and extra virgin olive oil until light in color.
- Beat in the chocolate mixture into the oil mixture until well combined.
- Fold in the flour until there are no white streak and pour into the springform pan.
- Bake for 30 - 35 minutes. The edges should be set and a toothpick inserted comes out clean.
- Cool in the pan for at least 15 minutes before removing and allowing to cool completely.
- While the cake is cooling, beat together the heavy cream, cardamom, and powdered sugar. until medium peaks form. Chill until ready to serve the cake.
- Top slices of the cake with rose petals, pistachio, flaky salt, and whipped cream.
Notes
** I found out after making the cake that there was a typo in the cookbook. It should have read 1 ⅓ cups all-purpose flour. However, I used only ⅓ cup and it came out just fine. Only thinner and more fudgy!