Chocolate Olive Oil Cake Recipe – Learn like a Pro:- With this delectable Chocolate Olive Oil Cake, you may indulge in the opulent flavours of chocolate while also enjoying the delicate fruitiness of olive oil. This dish is both sophisticated and gratifying, thanks to the combination of the moistness of olive oil and the rich flavour of cocoa, which is achieved through the use of this recipe.
Chocolate Olive Oil Cake Recipe – Learn like a Pro
This cake is sure to satisfy your cravings for a sweet treat, whether you are searching for a dessert to dazzle your visitors or you simply want to satisfy your own cravings for something sweet.
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 cup extra virgin olive oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- Confectioners’ sugar, for dusting (optional)
- Fresh berries, for serving (optional)
Also see –Homemade White Cake – Delicious Recipe Ever
Instructions
Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour a round cake pan measuring 9 inches in diameter, or line it with parchment paper. flour, cocoa powder, baking soda, and salt should be mixed together in a bowl of medium size using a sifter. Put aside for later.
Beat the sugar and eggs together in a large mixing basin for about two to three minutes, or until the mixture is frothy and light. Continue beating the egg mixture while gradually adding the olive oil until it is completely incorporated. Once the buttermilk and vanilla extract have been thoroughly combined, stir them in.
Mix the dry ingredients into the wet ingredients in a slow and steady manner until they are almost completely incorporated. Take care not to over mix the items. As soon as the cake pan has been prepped, pour the mixture into it and use a spatula to smooth up the top.
To ensure that a toothpick placed into the centre of the cake comes out clean, bake the cake for thirty-five to forty minutes. After removing the cake from the oven, allow it to cool for ten minutes in the pan before moving it to a wire rack to finish cooling entirely. Confectioners’ sugar should be sprinkled over the top of the cake once it has cooled, and fresh berries can be served alongside it if preferred.
Nutrition
- Serving size: 1 slice (1/12 of cake)
- Calories: 290
- Total Fat: 17 g
- Saturated Fat: 3 g
- Cholesterol: 50 mg
- Sodium: 240 mg
- Total Carbohydrates: 31 g
- Dietary Fiber: 2 g
- Sugars: 17 g
- Protein: 4 g
Tips
To achieve the most flavourful results, use extra virgin olive oil of a high quality. By combining one tablespoon of lemon juice or vinegar with one cup of milk and allowing the mixture to settle for five to ten minutes, you can prepare a substitute for buttermilk in the event that you do not have any on hand.
It is important to avoid over mixing the mixture because doing so can lead to a cake that is dense.
Before baking, you can add a handful of chocolate chips to the mixture in order to enhance the flavour of the chocolate. For up to three days, any leftovers can be stored in an airtight container at room temperature. Alternatively, they can be stored in the refrigerated for up to five days.
FAQ
Q.1) Can I use regular olive oil instead of extra virgin olive oil?
The cake is enhanced with a flavour that is unique to extra virgin olive oil; however, you are free to use standard olive oil if that is the type of olive oil that you have available. Remember that the flavour can be a little bit different from what you’re used to.
Q.2) Can I freeze this cake?
Sure, you can store this cake in the freezer for up to three months. Before placing it in the freezer, make sure it is secured with plastic wrap and aluminium foil. Before serving, allow the food to defrost in the refrigerator for a full night.
Q.3) Can I use almond milk instead of buttermilk?
Yes, you can substitute almond milk for buttermilk if you prefer. However, keep in mind that the texture and flavour of the cake may be slightly different.
