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Nov. 17th, 2025 11:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chocolate Olive Oil Cake.
3/4 cup water
1 1/2 tsp espresso powder
1 1/2 c sugar
1 1/3 cup flour
1/2 cup Dutch-process cocoa powder
1 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
2 eggses, at room temperature
1/2 cup buttermilk
1/2 cup olive oil, plus more for drizzling
1 Tbsp vanilla
powdered sugar, for dusting
vanilla ice cream, for accompanying
Heat oven to 350°. Lightly spray a 9" round cake pan with cooking spray; line with parchment.
Whisk 3/4 cup water and espresso powder until fully dissolved, about 30 seconds. Set aside. In a large bowl, whisk dry ingredients. Add eggses, buttermilk, olive oil, vanilla, and espresso mixture. Stir until combined. Pour into cake pan and bake 40-45 minutes, passing the toothpick test. Transfer cake to a wire rack and let cool in the pan for 15 minutes. Remove cake from pan and let cake cool on rack for an hour, to room temperature.
Transfer cake to a serving plate, peeling off parchment. Drizzle with additional olive oil, dust with powdered sugar, and serve with vanilla ice cream.
What worked: This was a good, moist, cocoa-chocolate cake. It was fine with just a dusting of powdered sugar. It stayed moist due to the olive oil during the following week while we ate the leftovers.
What didn't: No appreciable olive oil taste (unlike this one)
Will I make it again? As a standard cocoa cake, sure.
3/4 cup water
1 1/2 tsp espresso powder
1 1/2 c sugar
1 1/3 cup flour
1/2 cup Dutch-process cocoa powder
1 tsp salt
3/4 tsp baking powder
1/2 tsp baking soda
2 eggses, at room temperature
1/2 cup buttermilk
1/2 cup olive oil, plus more for drizzling
1 Tbsp vanilla
powdered sugar, for dusting
vanilla ice cream, for accompanying
Heat oven to 350°. Lightly spray a 9" round cake pan with cooking spray; line with parchment.
Whisk 3/4 cup water and espresso powder until fully dissolved, about 30 seconds. Set aside. In a large bowl, whisk dry ingredients. Add eggses, buttermilk, olive oil, vanilla, and espresso mixture. Stir until combined. Pour into cake pan and bake 40-45 minutes, passing the toothpick test. Transfer cake to a wire rack and let cool in the pan for 15 minutes. Remove cake from pan and let cake cool on rack for an hour, to room temperature.
Transfer cake to a serving plate, peeling off parchment. Drizzle with additional olive oil, dust with powdered sugar, and serve with vanilla ice cream.
What worked: This was a good, moist, cocoa-chocolate cake. It was fine with just a dusting of powdered sugar. It stayed moist due to the olive oil during the following week while we ate the leftovers.
What didn't: No appreciable olive oil taste (unlike this one)
Will I make it again? As a standard cocoa cake, sure.
