Chocolate Olive Oil Cake
Ingredients
The Cake
-
3
cups
all-purpose flour
-
2
cups
sugar
-
6
tablespoons
cocoa
-
2
teaspoons
baking soda
-
½
teaspoon
salt
-
¾
cup
extra virgin olive oil
-
2
tablespoons
white vinegar
-
1
tablespoon
vanilla extract
-
2
cups
cold water
The Frosting
-
1
cup
mascarpone or cream cheese
-
1
cup
heavy cream
-
½
cup
Greek yogurt
-
¼
cup
granulated sugar
-
¼
teaspoon
kosher salt
-
½
teaspoon
pure vanilla extract
The Mocha Glaze
-
2
tablespoons
powdered instant espresso
-
¼
cup
boiling water
-
1 ½
cups
heavy cream
-
2
tablespoons
light corn syrup
-
2 ⅔
cups
finely chopped dark chocolate
Instructions
- Preheat the oven to 350ºF.
- Mix the flour, sugar, cocoa, baking soda, and salt in a large bowl.
- Beat in the olive oil, vinegar, vanilla, and water until smooth.
- Pour the mixture into two prepared 9-inch pans coated with butter and dusted with flour or sugar.
- Bake for 30 minutes or until a skewer inserted in the center comes out clean.
- Cool the cakes in the pans for 15 to 20 minutes before transferring to cooling racks.
- To make the frosting, combine mascarpone, cream, Greek yogurt, sugar, salt, and vanilla, and beat until thick.
- For the glaze, mix instant espresso with boiling water until smooth.
- Boil cream and corn syrup in a saucepan, then stir in the espresso mixture.
- Pour over chocolate, let sit, then stir until smooth.
- Frost the cake layers and pour the mocha glaze over the top.
Nutrition Facts (estimated)
Servings
16
Calories
670
Total fat
43g
Total carbohydrates
64g
Total protein
7g
Sodium
280mg
Cholesterol
66mg
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