epicurious4.7
Chocolate Olive Oil Cake
Fruity olive oil and a dramatic showering of sea salt elevate this one-bowl chocolate cake into something worth celebrating.
👥 1 Servings👤 Jesse Szewczyk📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●saucepan
- ●spatula
- ●microwave
📝 Preparation Steps
1
Cake
2
Place a rack in middle of oven; preheat to 350°. Lightly coat a 9"-diameter cake pan or 8x8" baking pan with nonstick vegetable oil spray; line with a parchment paper round if using a cake pan or a sheet of parchment if using a square pan. Whisk together 1½ cups (300 g) granulated sugar, 1⅓ cups (167 g) all-purpose flour, ½ cup (57 g) Dutch-process cocoa powder, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and ¾ tsp. baking soda in a large bowl. Add 2 large eggs, ½ cup buttermilk, ½ cup extra-virgin olive oil, 1 Tbsp. vanilla extract, and ¾ cup water and whisk until no pockets of unincorporated flour or cocoa powder remain.
Nonstick vegetable oil spray (for pan)(220 g) powdered sugar2 cups½ cups (300 g) granulated sugar1½ cup (57 g) Dutch-process cocoa powder (preferably Guittard Cocoa Rouge)⅓ cups (167 g) all-purpose flour1. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsplarge eggs2. vanilla extract1 Tbsp
3
Scrape batter into prepared pan and bake cake, rotating pan halfway through, until a tester inserted into the center comes out with just a few moist crumbs attached, 38–⏱️ 45 minutes. Transfer pan to a wire rack and let cake cool in pan ⏱️ 15 minutes. Turn out cake onto rack and let cool completely.
4
Frosting and Assembly
5
Microwave 6 oz. unsweetened chocolate, chopped, ¼ cup extra-virgin olive oil, 1 Tbsp. vanilla extract, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ cup water in a large microwave-safe bowl in 20-second bursts, stirring after each burst, until chocolate is melted. Vigorously whisk mixture until mostly smooth; mixture will look oily and broken, but that is okay. (Alternatively, heat in a heatproof bowl set over a saucepan of simmering water, whisking until melted and mostly smooth. Do not let bowl touch water.) Add 2 cups (220 g) powdered sugar and whisk until dissolved and mixture is completely smooth. Chill, stirring with a rubber spatula every ⏱️ 5 minutes to promote even cooling, until frosting is room temperature and looks like soft fudge, about ⏱️ 20 minutes. (Frosting needs to be room temperature to swoosh properly. If it gets too cold, microwave ⏱️ 5 seconds and stir to thin out.)
. unsweetened chocolate (preferably Guittard), chopped6 oz(220 g) powdered sugar2 cups. vanilla extract1 Tbsp
6
Place cake, upside down, on a cake stand or large plate. Spoon frosting on top and spread with a spoon or offset spatula to create dramatic swooshes; sprinkle with flaky sea salt.
(220 g) powdered sugar2 cupsFlaky sea salt
7
To serve, cut into individual slices and drizzle with oil if desired.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...