Tuesday, April 6, 2010

Chocolate Olive Oil Cake

Wow.  Chocolate and Olive Oil really do go together.  I didn't believe it at first either, but wow.

I'm most excited to discover this recipe because it takes longer to grease and flour the pans than it does to assemble the batter.  Awesome!  This cake freezes well (unfrosted).

About 25 cents per serving: Vegetarian

Torta di Ciccolata all' Olio d'Oliva

  • 3 cups unbleached all-purpose flour (organic, if possible)
  • 2 cups sugar (organic & unbleached, if possible)
  • 6 tablespoons cocoa (high quality)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup extra virgin olive oil (high quality)
  • 2 tablespoons white vinegar
  • 1 tablespoon vanilla extract
  • 2 cups cold water
Preheat oven to 350 degrees F.

Butter and flour two 9-inch cake pans (or springform pans) and set aside.

Mix the dry ingredients together in a large bowl.

With a hand mixer on slow speed, beat in the wet ingredients until smooth.

Pour equally into prepared pans.

Bake for 30 minutes, or until a toothpick inserted inside comes out clean.  Do not overbake.  The cake should be firm to the touch.

Place the cake pans on a cooling rack and cool for 15-20 minutes, then remove the cakes from the pans to cool completely.


Idea 1: You could whip together 16 ounces of cream cheese (at room temperature) with 3-4 cups of confectioners sugar and 1/4 teaspoon cinnamon oil (or 1 tablespoon almond extract).  Frost.

Idea 2: Serve torte-style with raspberry jam.

Idea 3: Serve torte-style with plain yogurt and seasonal berries (or ice cream).

Recipe Source: Ciao Italia in Umbria: Recipes and Reflections from the Heart of Italy, Mary Ann Esposito (2002).

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