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Olive Oil Chocolate Cake
This cake is fantastic.
Olive oil chocolate cake. Line the bottom of 9 inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray. Make sure your olive oil tastes delicious and fresh. The citrusy bittersweet character of the campari goes really well with the fragrant oil to which i also add melted butter for richness as well as lots of fresh citrus juice and zest.
3 tablespoons extra virgin olive oil. The olive oil contributes a pleasant fruity flavor while keeping the cake moister for longer than butter ever could. 2 tablespoons crushed cacao nibs.
Measure and sift the cocoa powder into a bowl or jug and whisk. And it is a pretty terrific flavor combination. I added a little sparkling sugar to the top for bit more festive look.
Heat the oven to 425 f 220 c. Leave to cool completely or eat while still warm with some ice cream as a pudding. Grease a 23cm 9in springform cake tin with a little oil and line the base with baking parchment.
This tender fluffy olive oil cake comes together in less than an hour start to finish making it an ideal option for a last minute dessert. Heat oven to 350 degrees f. 1 1 4 cups 150 grams confectioners sugar sifted.
Add brown sugar and olive oil and whisk to combine. I was worried about the olive oil taste so used 1 2 olive 1 2 canola in the cake. This one is perfect.
Source : pinterest.com