This cake is perfect for any occasion, and the use of olive oil adds a unique depth of flavor to the classic chocolate cake.
…. and with Rosé or Red wine ….
Pairing Red or Rosé wine with Chocolate Olive Oil Cake creates a delightful synergy. The rich, fruity notes of Red wine, like Merlot, complement the cake’s moist chocolate richness. A crisp Rosé offers a refreshing contrast. Adding a tasting of quality olive oil enhances the experience, introducing nuanced flavors and textures to elevate the overall enjoyment. Cheers!
Ingredients:
- 1 and 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup extra virgin olive oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup boiling water
- Powdered sugar for dusting (optional)
Instructions
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- Mix Dry Ingredients:
- In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients:
- In a large mixing bowl, whisk together the granulated sugar, olive oil, eggs, and vanilla extract until well combined.
- Incorporate Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Boiling Water:
- Slowly add the boiling water to the batter, stirring until smooth. The batter will be thin, but that’s okay.
- Bake:
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Dust with Powdered Sugar:
- Once cooled, you can dust the top with powdered sugar for a decorative touch.
- Serve:
- Slice and enjoy the rich and moist Chocolate Olive Oil Cake!
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