I love a simple chocolate cake, unfrosted with a delicate crumb. It’s better still when it comes together in one bowl and bakes in one pan. The olive oil gives a rounded flavor that cuts the sweetness of the chocolate. When I want an easy dessert to serve to company or have something to nibble on Sunday morning, this is the recipe I turn to.
Chocolate and Orange Olive Oil Cake
Adapted from a recipe at Baked Bree
8 servings
6 Tbsp. cocoa powder, sifted
½ cup boiling water
2 tsp. vanilla extract
1 cup sugar
2/3 cup orange-infused or orange-flavored olive oil*
3 large eggs
¾ cup plus 1 Tbsp. flour
1 tsp. orange zest
½ tsp. baking soda
Pinch of kosher salt
Powdered sugar or vanilla ice cream, for serving (optional)
• Preheat the oven to 350 degrees. Grease a 9-inch round cake or pie pan.
• In a large mixing bowl, whisk together the cocoa powder and water and let cool slightly. Add the vanilla extract and set aside.
• In the bowl of a stand mixer on medium speed, beat the sugar, olive oil and eggs until the mixture is thickened and pale, 2 to 3 minutes.
• Reduce the speed to low and carefully pour in the cocoa water. Mix until combined.
• With a spatula, fold in the flour, zest, salt and baking soda. Pour the batter into the prepared pan.
• Bake about 40 minutes, until a toothpick inserted in the center comes out mostly clean.
• Let cool completely before turning the cake out of the pan. Serve with sifted powdered sugar or ice cream.
*Orange-infused or orange-flavored olive oil is available at Di Olivas, Extra Virgin: An Olive Ovation and Vom Fass.
Amrita Song is owner and baker at Mila Sweets and blogs at Chai & Dumplings.
This article appears in May 2017.
