Chocolate Olive Oil Cake
Chocolate Olive Oil Cake
Rated 3.5 stars by 2 users
Category
Dessert
Servings
6
Prep Time
15 minutes
Cook Time
40 minutes
For Valentine's Day, we baked a dreamy chocolate, orange and olive cake. Olive oil is such a great alternative to butter in baking because it keeps any cake moist and light, exactly as we love it. Chocolate and orange is always a winner combination and we hope you will give this recipe a try.
This cake can be baked in a 6 cups bundt cake or in 6 small loaf pans. You have the option to make this cake non dairy by replacing the milk with almond or oat milk. It is so easy to make so let's get baking.
Ingredients
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1 ½ cup flour
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½ cup cocoa powder or 1 cup of semi sweet chocolat chips
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1 tsp baking powder
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1 tsp baking soda
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1 tsp salt
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½ cup packed brown sugar
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⅓ cup white sugar
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¾ cup Extra Virgin Olive Oil
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3 large egg, room temperature
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¼ cup freshly squeezed orange juive
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2 tbsp orange zest
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2 tsp vanilla extract
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⅓ cup whole milk or non dairy milk
Directions
Preheat the oven at 350°F
Grease and flour a 6 cups Bundt pan or line a pan with small loaf baking cups.
In a medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder* and salt (* If you are using chocolate chips, melt them slowly in a double broiler. )
In a large bowl cream together sugars and olive oil until fluffy. Add eggs, one at a time, beating well after each addition. Stir in orange juice, orange zest and vanilla extract.
Slowly add half of flour mixture and milk, then the other half of flour.Mix well and scrape side of the bowl. If you are using chocolate chips, you can add the melted chocolate at this stage.
Pour the batter into prepared pan or cups.
Bake for 30-40 minutes (20-25 minutes for the mini loafs}, or until the cake tests done.
Let cool on a rack before storing in a cool place. For the Bundt cake, it is always recommended to invert it after 10 minutes and before unfolding.
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