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Chocolate olive oil cake

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

For the cake:
  • 1 1/3 C (6 oz) (170 gr) all purpouse flour
  • 1/2 tsp (0.088 oz) (2.5 gr) baking powder
  • 1/2 tsp (0.088 oz) (2.5 gr) baking soda
  • 1/2 tsp (0.088 oz) (2.5 gr) salt
  • 3 oz (85 gr) dark chocolate, good quality, cut into small pieces
  • 1/4 C (0.74 oz) (21 gr) unsweetened cocoa powder
  • 1/4 C (2 fl oz) (60 ml) boiling water
  • 1 tsp instant coffee (soluble)
  • 3 eggs, big
  • 1/2 C (3.53 oz) (100 gr) white sugar
  • 1/2 C (3.53 oz) (100 gr) brown sugar
  • 3/4 C (6 fl oz) (180 ml) extra virgin olive oil
  • 1 tsp (0.17 fl oz) (5 ml) vanilla extract
For the glaze:
  • 2/3 C (2.90 oz) (82 gr) powdered sugar
  • 1/2 C (1.48 oz) (42 gr) unsweetened cocoa powder
  • 1/2 C (4 fl oz) (120 ml) extra virgin olive oil

Method
 

For the cake:
  1. Preheat the oven to 165° C. Grease and place baking paper in a round cake pan or bundt pan with a diameter of approximately 23 cm.
  2. In a medium bowl, sift the flour with the baking powder, baking soda and salt. Mix with a spoon and set aside until needed.
  3. Melt the chocolate in pieces, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add the chocolate to a large heat-resistant bowl and place it on top of the pot of water (without touching the water) so that it melts with the steam.
    The second is in the microwave, adding the chocolate to a medium microwave-safe bowl and then melting it for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted.
  4. To the same bowl with the chocolate, add the cocoa powder and mix with a spoon so that they are perfectly integrated. Let this mixture stand until it cools completely. Separately, add the instant coffee to the boiling water and mix with a spoon to dissolve.
  5. In a large bowl, add the eggs with the two types of sugar and beat with an electric mixer or a balloon whisk for 2-3 minutes until a light, fluffy and lighter colored mixture is obtained. Add the olive oil with the vanilla extract and beat again for 30 seconds.
  6. Carefully add the melted chocolate mixture (which should no longer be hot) to the bowl with the egg mixture and beat for another 30 seconds.
  7. Add the flour mixture in two additions, beating for 10 seconds after each addition to obtain a smooth and homogeneous mixture. Finally, add the boiling coffee and beat just until it is completely integrated into the mixture.
  8. Pour the mixture into the mold and spread it with a rubber spatula to make it uniform. Bake at 165° C for approximately 40 minutes until a wooden toothpick inserted in the cake comes out clean.
  9. Once the cake is ready, take it out of the oven, let it rest for 10 minutes inside the mold and then unmold it and place it on a rack to cool completely.
For the glaze:
  1. In a medium bowl add all ingredients and mix with a spoon until a thin glaze forms.
  2. Carefully pour the frosting over the cake and spread it with the same spoon if necessary, so that it covers the entire surface of the cake. Decorate with red fruits if desired and ready.

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